Title: INHIBITION OF APPLE POLYPHENOLS IN THE SPOILAGE BACTERIA OF CHILLED PORK
Abstract: The effects of apple polyphenols (AP) on inhibition of spoilage bacteria of chilled pork were investigated by the methods of plate culture and sticking up filter,indicated with the circle of inhibiting bacterium,Colony Forming Unit (cfu),Total Volatile Basic Nitrogen (TVBN) and Hunter a value. AP at a concentration of 0.5 % had a significant inhibiting effect of spoilage bacteria. When mixed with Nisin,the two showed a synergy effect. When the Nicotinamide was added to the mixture,the red color of the fresh meat was also stabilized,with the inhibiting effect.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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