期刊
MEAT SCIENCE
卷 88, 期 4, 页码 740-749出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.03.007
关键词
Chitosan; Pork burger; Cooking yield; Shelf life; Antimicrobial activity; Antioxidant activity
Chitosan of high and low molecular weights was added at 0%, 0.25%, 0.5% and 1% concentrations to a burger model system. Burgers were evaluated by physicochemical analysis, cooking characteristic and storage stability. The antioxidant activity of chitosan was studied in vitro. The addition of chitosan influenced pH and color properties, in molecular weight and concentration dependent ways. Cooking properties were significantly affected by the chitosan. High molecular weight chitosan improved all cooking characteristics compared with control samples. Low molecular weight chitosan increased the shelf life of burgers, enhanced the red color and reduced total viable counts, compared with control and high molecular weight chitosan samples. The antioxidant activity of chitosan was dependent on molecular weight and concentration. The results indicate that high molecular weight chitosan (HMWC) improves all cooking characteristics and antioxidant activity while low molecular weight chitosan extends the red color and reduces total viable counts. (C) 2011 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据