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Updated: May 12, 2026

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通过Cystoseira compressa多糖在储存期间改善碎牛肉的保质期

Oumaima Ben Soltana1, Mohamed Barkallah2, Faiez Hentati2

  • 1Laboratoire de Génie Enzymatique et Microbiologie, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia; Laboratoire de Biotechnologie des Plantes Appliquée à l'Amélioration des Cultures (LR01ES21), Faculté des Sciences de Sfax, Université de Sfax, Sfax, Tunisia.

International journal of biological macromolecules
|June 5, 2024
PubMed
概括

来自棕藻 (CCPS) 的新型多糖化物作为天然食品添加剂,通过减少氧化和抑制有害细菌,延长生牛肉的保质期. 这种生物活性成分对肉类行业有很大的前景.

关键词:
抗氧化剂活动 抗氧化剂活动生物活性化合物 生物活性化合物通过食物传播的病原体功能性质 功能性质 功能性质肉类的保存方法 肉类的保存方法

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