학술저널
분자량을 달리한 Chitosan 침지처리가 한우육의 저온저장 중 품질에 미치는 영향
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제24권 제1호
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2004.031 - 7 (7 pages)
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The effects of chitosan dipping treatments with different molecular weights on the meat quality of Hanwoo(Korean Cattle) beef during refrigerated storage were investigated. The beef(M. Semimembranosus) were dipped in 0.5% chitosan(in 1% acetic acid) with two different molecular weights(Mw=150 and 600 kDa) for 5 min and stored at 1℃(90% RH). The pH was significantly(p0.05) different after 6 days. The a^(*) value of day 0(before storage) was not significantly(p>0.05) different among the treatment groups, however the a^(*) value of day 12 was significantly(p
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