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Meat storage phase

The role of chitosan as a stabOizer of w/o/w is another of its potential usages as an industrial food additive [197] this property has been attributed to a presumed amphiphilic character of chitosan and/or to the fact that it can increase the viscosity of the continuous aqueous phase. Additionally, the effectiveness of chitosan treatment on oxidative stabOity showed that the addition of chitosan at 1 per cent produced a decrease of 70 per cent in the 2-thiobarbituric acid (TBA) contents of meat after 3 days of storage at 4°C [198]. [Pg.533]

See other pages where Meat storage phase is mentioned: [Pg.452]    [Pg.71]    [Pg.10]    [Pg.148]    [Pg.309]    [Pg.323]    [Pg.150]    [Pg.482]    [Pg.148]    [Pg.2578]    [Pg.211]    [Pg.631]    [Pg.134]    [Pg.104]    [Pg.132]    [Pg.138]    [Pg.896]    [Pg.140]    [Pg.548]   
See also in sourсe #XX -- [ Pg.21 , Pg.211 , Pg.212 ]



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Meat storage

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