التفاصيل البيبلوغرافية
| العنوان: |
Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets |
| المؤلفون: |
Kahraman, Tolga, Issa, Ghassan, Bingol, Enver Baris, Kahraman, Beren Basaran, Dumen, Emek |
| المصدر: |
Brazilian Journal of Microbiology. June 2015 46(2) |
| بيانات النشر: |
Sociedade Brasileira de Microbiologia, 2015. |
| سنة النشر: |
2015 |
| مصطلحات موضوعية: |
rosemary, essential oil, modified-atmosphere packaging, poultry, pathogens |
| الوصف: |
The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activity and REO at 0.3%, 0.5% and 1.0% imparted unacceptable organoleptic properties, only REO at 0.2% was used to treat the poultry meat. The results showed that adding 0.2% REO to poultry fillets did not reduce the size of the population of S. Typhimurium and L. monocytogenes. However, REO treatment significantly decreased the L* (lightness) value and increased the a* (redness) value of stored fillets, and adding REO in combination with MAP reduced the level of lipid oxidation. In conclusion, in a suitable combination, REO can be applied to improve the quality of meat, but further studies should be conducted to determine the appropriate commercial level for different meat products. |
| نوع الوثيقة: |
article |
| وصف الملف: |
text/html |
| اللغة: |
English |
| تدمد: |
1517-8382 |
| DOI: |
10.1590/S1517-838246220131201 |
| URL الوصول: |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200591 |
| Rights: |
info:eu-repo/semantics/openAccess |
| رقم الانضمام: |
edssci.S1517.83822015000200591 |
| قاعدة البيانات: |
SciELO |
Full Text Finder