ScholarLens Back to search
2013•Science and Technology of Food IndustryRequires access

Preservation of chilled pork coated with cumin essential oil

Cheng Yu-lai

Open publisher page 0 citations

Abstract

In order to extend the shelf life of chilled pork,the preservation effect on chilled pork coated with cumin essential oil and covered with PE plastic wrap was studied.The values of pH,total volatile basic nitrogen( TVB-N) , thiobarbituric acid ( TBA) ,color and total bacteria counts of chilled pork were used to evaluate its preservation effect.Results indicated that the optimal concentration was 50mg /mL.No significant physicochemical changes were observed in chilled pork treated with the coating formula after 14d of storage at( 4 ± 1) ℃.

About this research paper

What this paper is about

In order to extend the shelf life of chilled pork,the preservation effect on chilled pork coated with cumin essential oil and covered with PE plastic wrap was studied.The values of pH,total volatile basic nitrogen( TVB-N) , thiobarbituric acid ( TBA) ,color and total bacteria counts of chilled pork were used to evaluate its preservation effect.Results indicated that the optimal concentration was 50mg /mL.No significant physicochemical changes were observed in chilled pork treated with the coating formula after 14d of storage at( 4 ± 1) ℃.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

In order to extend the shelf life of chilled pork,the preservation effect on chilled pork coated with cumin essential oil and covered with PE plastic wrap was studied.The values of pH,total volatile basic nitrogen( TVB-N) , thiobarbituric acid ( TBA) ,color and total bacteria counts of chilled pork were used to evaluate its preservation effect.Results indicated that the optimal concentration was 50mg /mL.No significant physicochemical changes were observed in chilled pork treated with the coating formula after 14d of storage at( 4 ± 1) ℃.

Key concepts: Food science, Shelf life, Thiobarbituric acid, Chemistry, Nitrogen, Biochemistry, Organic chemistry, Lipid peroxidation

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Preservation of chilled pork coated with cumin essential oil — Research Paper | ScholarLens