Preservation Study on Chilled Meat Coated by Konjac Glucomannan

Abstract

Abstract: The effect of preservation on chilled meat coated by modified or non-modified konjac glucomannan was studied. Thepork was treated by 75% ethanol or 5‰ potassium sorbate before coating. The pH value,peroxidase activity,TVB-N andbacterial number were evaluation target.The result showed that the preservation effect on chilled meat coated by alkalinemodified konjac glucomannan and 2% chitosan were obviously better than others.The 1st shelf life was 9d.

Key words: Konjac, chilled meat, coating preservation

PAN Si-Yi, WANG Ke-Xing, YANG Dong-Xu. Preservation Study on Chilled Meat Coated by Konjac Glucomannan[J]. FOOD SCIENCE, 2004, 25(8): 177-180.

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Preservation Study on Chilled Meat Coated by Konjac Glucomannan

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