Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat-Reference-Cited by-同舟云学术

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Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat

Published:2024-10 Issue: Volume:23 Page:101735
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Jiang Li-Shi,Li Yun-Cheng,Zheng Fu-Xu,Zhang Meng-Jiao,Zheng Wen-Xuan,Liu Da-Yu,Meng Fan-Bing

Funder

Saga Prefecture

Outstanding Youth Science and Technology Talents Program of Sichuan

Science and Technology Program of Suzhou

Sichuan Province Science and Technology Support Program

Publisher

Elsevier BV

Reference40 articles.

1. Effect of chitosan and lauric arginate edible coating on bacteriological quality, deterioration criteria, and sensory attributes of frozen stored chicken meat;Abdel-Naeem;Lwt-food Science and Technology,2021

2. Combined effects of superchilling and natural extracts on beef preservation quality;Cao;Lwt-food Science and Technology,2022

3. Potato oxidized hydroxypropyl starch/pectin-based indicator film with Clitoria ternatea anthocyanin and silver nanoparticles for monitoring chilled beef freshness;Cao;International Journal of Biological Macromolecules,2024

4. Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging;Cao;Food Control,2019

5. Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: A focus on meat ecosystems and industrial environments;Castellano;Microorganisms,2017

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