Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives
Hippolyte Tene Mouafo, Augustin Mbawala, Kudre Tanaji, Somashekar Devappa, Robert Ndjouenkeu
Topics & Concepts
Food sciencePreservativeTBARSShelf lifeChemistryTotal Viable CountLactobacillus caseiRaw meatBiologyBacteriaFermentationAntioxidantBiochemistryLipid peroxidationGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides