| Autor: |
Tareq M. Osaili, Anas A. Al-Nabulsi, Fayeza Hasan, Dinesh K. Dhanasekaran, Leila Cheikh Ismail, Farah Naja, Hadia Radwan, Amin N. Olaimat, Mutamed Ayyash, Arisha Ali, Reyad S. Obaid, Richard Holley |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Poultry Science, Vol 103, Iss 6, Pp 103687- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
0032-5791 |
| DOI: |
10.1016/j.psj.2024.103687 |
| Popis: |
ABSTRACT: The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugenol (EU), and stored under aerobic (AP) or vacuum (VP) packing at 4°C for 7 d. The marinade decreased microbial growth as monitored by total plate count, yeast and mold, lactic acid bacteria, and Pseudomonas spp. by about 1 log cfu/g under AP. The combination of marinade and antimicrobials under AP and VP decreased growth of spoilage-causing microorganisms by 1.5 to 4.8 and 2.3 to 4.6 log cfu/g, respectively. Change in pH in VP meat was less than 0.5 in all treated samples including the control. Marination decreased the lightness of the meat (L*) and significantly (p < 0.05) increased the redness (A*) and yellowness (B*). Overall acceptability was highest for marinated samples with 0.5% BR. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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