Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork

Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork

Abstract The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB‐N), and biogenic amine contents of vacuum‐packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosa...

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Bibliographic Details
Main Authors: Chen Li, Yuhang Han, Sanhong Fan, Lizhen Ma, Yi Zhang, Benjamin Kofi Simpson
Format: Article
Language:English
Published: Wiley 2020-07-01
Series:Food Science & Nutrition
Subjects:
biogenic amines
chilled pork
microbial profiles
natural preservative cocktails
Online Access:https://doi.org/10.1002/fsn3.1535

Internet

https://doi.org/10.1002/fsn3.1535

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