Effect of oregano extract on shelf-life, microbiological quality of chilled chicken carcasses

被引：0
|
作者：
Khaled, H. [1 ]
Aziziah, A. [1 ]
Marii, A. [1 ]
机构：
[1] Damascuss Univ, Dept Food Sci, Fac Agr, POB 30621, Damascuss, Syria
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2016年 / 23卷 / 03期
关键词：
Oregano extract; Chicken meat; Microbial load; Meat quality; ESSENTIAL OIL; MEAT; AIR;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The combined effect of different concentrations of oregano extract (OE) and packaging method (with air and vacuum) on microbiological quality of chicken carcasses stored at 4 +/- 2 degrees C was studied. The microbiological parameters were monitored: (mesophilic aerobic bacteria, psychrotrophs bacteria (PSY), pseudomonas spp, molds and yeasts, and coliform). The results showed that carcasses samples treated with the concentrations 5% OE and vacuum packaged samples had the longest shelf-life and lowest microbial load, while the air packaged control samples was the highest in microbial load (C) All Rights Reserved
引用
收藏
页码：1296 / 1299
页数：4
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