Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage.

Mi-Ai LeeTae-Kyung KimKo-Eun HwangYun-Jeong ChoiSung-Hee ParkCheon-Jei KimYun-Sang Choi

Published in: Journal of the science of food and agriculture (2019)

This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry.

Keyphrases

hydrogen peroxide
fatty acid
peripheral blood
nitric oxide
risk assessment
climate change
visible light