Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (<i>Basella alba</i>) Extracts: Physicochemical and Microbial Properties

Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (<i>Basella alba</i>) Extracts: Physicochemical and Microbial Properties

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (<i>Basella alba</i>) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath...

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Bibliographic Details
Main Authors: Yuthana Phimolsiripol, Srirana Buadoktoom, Pimporn Leelapornpisid, Kittisak Jantanasakulwong, Phisit Seesuriyachan, Thanongsak Chaiyaso, Noppol Leksawasdi, Pornchai Rachtanapun, Nareekan Chaiwong, Sarana Rose Sommano, Charles S. Brennan, Joe M. Regenstein
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
Ceylon spinach
<i>Basella alba</i>
ultrasonication
antioxidant
antibacterial activity
pork
Online Access:https://www.mdpi.com/2304-8158/10/6/1241

Internet

https://www.mdpi.com/2304-8158/10/6/1241

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