Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid

Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid

Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid...

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Bibliographic Details
Main Authors: Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang
Format: Article
Language:English
Published: Tsinghua University Press 2021-01-01
Series:Food Science and Human Wellness
Subjects:
Kojic acid
Duck meat
Spoilage
High-throughput sequencing
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453020301671

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