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http://dx.doi.org/10.3746/jkfn.2003.32.4.519

Effect of Storage Properties of Pork Dipped in Chitosan Solution  

이현영 (부경대학교 식품생명공학부ㆍ수산식품연구소)
박선미 (부경대학교 식품생명공학부ㆍ수산식품연구소)
안동현 (부경대학교 식품생명공학부ㆍ수산식품연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 519-525 More about this Journal
Abstract
The effect of chitosan on antimicrobial effect, shelf-life, antioxidation, color, moisture content and pH of pork loins stored at 1$0^{\circ}C$ was investigated. All concentration of 5 kDa chitosan had very weak antimicrobial effect in all concentration against spoilage bacteria in meat. 30 kDa and 120 kDa chitosan had very strong those effects above 0.1%. The pork dipped in 1% of 30 kDa and 120 kDa chitosans extended a shelf-life. In antioxidation, the dipped pork has shown remarkable effects in all concentrations of 30 kDa and 120 kDa chitosans. Also, the external redness of them was maintained stably. Their moisture contents were decreased slightly with the higher molecular weight and concentration during storage. The results suggested that properties of porks were improved with dipping in 1.0% of 30 kDa and 120 kDa chitosan.
Keywords
chitosan; pork; antimicrobial; shelf-life; antioxidation;
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