Storage stability of minced beef supplemented with chickpea legumin at 4 °C as a potential substitute for nisin

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages:
Authors:
Ali Othman Mohamed Othman
Journal: LWT - Food Science and Technology ُelsevier Volume:
Keywords : Storage stability , minced beef supplemented with    
Abstract:
Chickpea legumin has a high molecular weight (300 KDa), consists of 5 subunits (25–45 KDa) and has a relatively high isoelectric point (pH 6.5). It could inhibit the growth of four bacteria strains (Staph. aureus, P. aeruginosa, E. coli a
    
     
 
       

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