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Effect of Soy Protein Film Packaging on the Qualities and the Microbial Growth of Beef during Storage  

Lee Myoungsuk (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
Park Sangkyu (Gwangju Institute of Science and Technology)
Bae Dongho (Dept. of Applied Biology and chemisty Konkook University)
Ha Sangdo (Dept. of Food Science and Technology, Joongang University)
Song Kyung Bin (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 565-568 More about this Journal
Abstract
To investigate the effect of soy protein film packaging on the quality of beef, the rate of weight loss, pH, 2-thiobarbituric acid reactive substance (TBARS), and microbial (total bacterial count) Salmonella spp., E. coli changes were determined during storage. Beef samples were packaged with soy protein film containing rosemary extract and then stored at $4^{\circ}C$. Soy protein film was effective on prevention of weight loss, compared with the control, regardless of addition of rosemary extract. Change in pH of soy protein films containing the rosemary extract (RPF) was less during storage, compared with the control. Packaging of beef products with RPF inhibited lipid oxidation by $86\%$ at day 8 of storage, compared to the control. RPF packaging also affected the microbial growth, resulting in retardation of total bacteria by more than 1 log cycle. These results indicate that storage of beef packaged with RPF should be appropriate in terms of quality as well as shelf-life.
Keywords
beef; rosemary extract; soy protein film; storage;
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Times Cited By KSCI : 2  (Citation Analysis)
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