کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597825 | 1492132 | 2014 | 41 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork
ترجمه فارسی عنوان
الیگوویتوزان بر پایه آب و کیتوزان نانولایزر به عنوان مواد نگهدارنده غذای بالقوه برای تمدید طول عمر گوشت خوک
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Water-based chitosans in the forms of oligochitosan (OligoCS) and nanowhisker chitosan (CSWK) are proposed as a novel food preservative based on a minced pork model study. The high surface area with a positive charge over the neutral pH range (pH 5-8) of OligoCS and CSWK lead to an inhibition against Gram-positive (Staphylococcusaureus, Listeriamonocytogenes, and Bacilluscereus) and Gram-negative microbes (Salmonellaenteritidis and Escherichiacoli O157:H7). In the minced pork model, OligoCS effectively performs a food preservative for shelf-life extension as clarified from the retardation of microbial growth, biogenic amine formation and lipid oxidation during the storage. OligoCS maintains almost all myosin heavy chain protein degradation as observed in the electrophoresis. The present work points out that water-based chitosan with its unique morphology not only significantly inhibits antimicrobial activity but also maintains the meat quality with an extension of shelf-life, and thus has the potential to be used as a food preservative.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 159, 15 September 2014, Pages 463-470
Journal: Food Chemistry - Volume 159, 15 September 2014, Pages 463-470
نویسندگان
Patomporn Chantarasataporn, Preenapha Tepkasikul, Yutthana Kingcha, Rangrong Yoksan, Rath Pichyangkura, Wonnop Visessanguan, Suwabun Chirachanchai,