Decontamination and Shelf-life Potential of Some Herbal Infussions and Hydrodistillates on Chicken Meat

被引：0

作者：

Aksoy, Aksem ^{[1
]}

Guven, Abamuslum ^{[2
]}

Gulmez, Murat ^{[3
]}

机构：

[1] Kafkas Univ, Kars Meslek Yuksekokulu Gida Isleme Bolumu, TR-36100 Kars, Turkey

[2] Kafkas Univ, Vet Fak, Besin Hijyeni & Teknol Anabilim Dali, TR-36100 Kars, Turkey

[3] Bakin Tarim Urunleri Ltd Sti, TR-06580 Ankara, Turkey

来源：

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI | 2011年 / 17卷

关键词：

Hydro distillate; Infusion; Antibacterial; Decontamination; Shelf-life; Chicken; Herbal extract; ANTIBACTERIAL ACTIVITY; ESSENTIAL OILS;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

This study aimed to investigate the possible use of natural spice and tea plants for decontaminating and extending shelf life of poultry meat. In vitro experiments showed that hydro distillate of thyme and clove determined to be the most effective antimicrobial sources followed by rosemary, laurel and basil. However, infusion of sumac and hibiscus had more antibacterial activity than that of the others. None of the hydro distillates appeared to be efficient for extending shelf life of the samples despite their in vitro efficiency. Sumac and hibiscus infusions, and thyme and clove hydro distillates have determined to be more effective natural herbal sources for decontamination and extending of shelf life of poultry meat as alternatives to chemical agents.

引用

页码：S137 / S143

页数：7

共 50 条

[1] EXTENDING THE SHELF-LIFE OF CHICKEN BROILER MEAT
IKEME, AI
SWAMINATHAN, B
COUSIN, MA
STADELMAN, WJ
POULTRY SCIENCE, 1982, 61 (11) : 2200 - 2207
[2] EFFECT OF ETHANOL ON SHELF-LIFE + FLAVOR OF CHICKEN MEAT
HALL, KN
SPENCER, JV
POULTRY SCIENCE, 1964, 43 (03) : 573 - &
[3] INCREASING SHELF-LIFE OF FRESH CHICKEN MEAT BY USING CHLORINATION
ZIEGLER, F
STADELMAN, WJ
POULTRY SCIENCE, 1955, 34 (06) : 1389 - 1391
[4] STUDIES ON THE EFFECT OF CURING ON SHELF-LIFE OF CANNED CHICKEN MEAT
MURUGANANDAN, B
MOHAN, B
NARAHARI, D
JAYAPRASAD, IA
INDIAN VETERINARY JOURNAL, 1993, 70 (09): : 843 - 846
[5] SHELF-LIFE OF CHICKEN LOAVES
ROCA, RD
ALVES, RSA
BONASSI, IA
PESQUISA AGROPECUARIA BRASILEIRA, 1994, 29 (11) : 1769 - 1778
[6] Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat
Moura-Alves, Marcio
Esteves, Alexandra
Ciriaco, Maria
Silva, Jose A.
Saraiva, Cristina
FOODS, 2023, 12 (12)
[7] THE INFLUENCE OF APPEARANCE ON THE SHELF-LIFE OF MEAT
MACDOUGALL, DB
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (02) : 124 - 125
[8] EXTENDING THE SHELF-LIFE OF BROILER MEAT
IKEME, AI
STADELMAN, WJ
POULTRY SCIENCE, 1981, 60 (07) : 1673 - 1673
[9] The potential of UVC decontamination to prolong shelf-life of par-baked bread
Debonne, Els
Thys, Margaux
Eeckhout, Mia
Devlieghere, Frank
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2024, 30 (07) : 636 - 645
[10] Effect of moderate intensity pulsed electric field on shelf-life of chicken breast meat
Asik-Canbaz, E.
comlekci, S.
Can Seydim, A.
BRITISH POULTRY SCIENCE, 2022, 63 (05) : 641 - 649

← 1 2 3 4 5 →