Effect of Chitosan on Meat Preservation
The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus subtilis, Escherichia coli, Pseudomonas fragi...
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[Yogyakarta] : Universitas Gadjah Mada
1996
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| _version_ | 1826032350726717440 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus subtilis, Escherichia coli, Pseudomonas fragi and Staphylococcus aureus. At 0.1% concentration it also inhibited the growth of meat starter cultures, Lactoba¬cillus plantarum, Pediococcus Pentosaceus and Micro-coccus varians. In meat, during incubation at 30°C for 48 hours or storage at 4°C for 10 days, chitosan inhib¬ited the growth of spoilage bacteria, reduced lipid oxi¬dation, putrefaction and resulted in better sensory test. Chitosan also had a good effect on the development of red color of meat during storage. |
| first_indexed | 2024-03-13T18:52:13Z |
| format | Article |
| id | oai:generic.eprints.org:23926 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:52:13Z |
| publishDate | 1996 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:239262014-06-18T00:38:30Z https://repository.ugm.ac.id/23926/ Effect of Chitosan on Meat Preservation Perpustakaan UGM, i-lib Jurnal i-lib UGM The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus subtilis, Escherichia coli, Pseudomonas fragi and Staphylococcus aureus. At 0.1% concentration it also inhibited the growth of meat starter cultures, Lactoba¬cillus plantarum, Pediococcus Pentosaceus and Micro-coccus varians. In meat, during incubation at 30°C for 48 hours or storage at 4°C for 10 days, chitosan inhib¬ited the growth of spoilage bacteria, reduced lipid oxi¬dation, putrefaction and resulted in better sensory test. Chitosan also had a good effect on the development of red color of meat during storage. [Yogyakarta] : Universitas Gadjah Mada 1996 Article NonPeerReviewed Perpustakaan UGM, i-lib (1996) Effect of Chitosan on Meat Preservation. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6890 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Effect of Chitosan on Meat Preservation |
| title | Effect of Chitosan on Meat Preservation |
| title_full | Effect of Chitosan on Meat Preservation |
| title_fullStr | Effect of Chitosan on Meat Preservation |
| title_full_unstemmed | Effect of Chitosan on Meat Preservation |
| title_short | Effect of Chitosan on Meat Preservation |
| title_sort | effect of chitosan on meat preservation |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib effectofchitosanonmeatpreservation |