Research Article | OPEN ACCESS
Oxidation Level of Vacuum-Packaged Shredded Meat Treated with Different Concentrations of Potassium Sorbate, Sodium Diacetate and Nisin
1Juyang Zhao, 1Peijun Li, 1Baohua Kong, 2Mingcheng Zhang and 3Ming Liu
1Department of Food Science, Northeast Agricultural University, Harbin, 150030, P.R. China
2Department of Food Science, Suihua University, Suihua, 152061, P.R. China
3Department of Agriculture, Northeast Agricultural University, Harbin, 150030, P.R. China
Advance Journal of Food Science and Technology 2013 1:24-28
Received: September 14, 2012 | Accepted: October 24, 2012 | Published: January 15, 2013
Abstract
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.
Keywords:
Antioxidation activity, nisin, potassium sorbate, sodium diacetate, shredded meat,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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