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Abstract
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Article Information:
Oxidation Level of Vacuum-Packaged Shredded Meat Treated with Different Concentrations of Potassium Sorbate, Sodium Diacetate and Nisin
Juyang Zhao, Peijun Li, Baohua Kong, Mingcheng Zhang and Ming Liu
Corresponding Author: Juyang Zhao
Submitted: September 14, 2012
Accepted: October 24, 2012
Published: January 15, 2013 |
Abstract:
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The preservatives have been common used in food product, drugs and cosmetics to prevent their aging and decay. Shredded meat has been frequently used in Chinese traditional dishes. However, there is little information available for the corrosion protection of preservatives in commercial shredded meat products. The effect of different concentrations of potassium sorbate, sodium diacetate and nisin on the inhibition of oxidation process of shredded meat was studied. Results showed that potassium sorbate (0.05 g/kg) and nisin (0.2 g/kg) showed the greatest antioxidation activity by determining the Aerobic Plate Count (APC), Thiobarbituric Acid-Reactive Substances (TBARS) and Peroxide Value (PV). It could help to provide theoretical basis for developing convenience shredded meat products with long shelf life.
Key words: Antioxidation activity , nisin, potassium sorbate, sodium diacetate, shredded meat, ,
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Cite this Reference:
Juyang Zhao, Peijun Li, Baohua Kong, Mingcheng Zhang and Ming Liu, . Oxidation Level of Vacuum-Packaged Shredded Meat Treated with Different Concentrations of Potassium Sorbate, Sodium Diacetate and Nisin. Advance Journal of Food Science and Technology, (01): 24-28.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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