Study on Fresh-keeping of Beef by Coating with Sodium Alginate

Abstract

Abstract: Fresh beef were treated with different methods for the surface sterilizing, dipped short time in coating fresh-keeping solvent of different proportion and stored at 0～4 ℃. The results showed that fresh beef could be kept fresh 28 days at 0～4℃ at following treatment condition: sterilized with mixed organic acids(2%HAc+0.25% CA +0.1%VC), dipped 2 min in water solvent made from 3% sodium alginate, 0.03% pyrocatechin and 0.2% citric acid, then disposed quietly 10 min, dipped 2 min in 2% calcium chloride solvent, moreover various kinds targets still met the state standard of the second grade fresh meat.

Key words: beef, surface sterilizing, sodium alginate, coatings preservation

WANG Xue-Rong, HAN Jian-Quan, WANG Shui-Ping. Study on Fresh-keeping of Beef by Coating with Sodium Alginate[J]. FOOD SCIENCE, 2008, 29(3): 475-477 https://doi.org/

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Study on Fresh-keeping of Beef by Coating with Sodium Alginate

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