Effect of Cranberry on Sensory and Bacteriological Quality of Shish Tawook under Chilling Storage
| Autor: | Esraa A.H. Gharib, Ali M. Ahmed, Heba M. Shaheen, Nada I.H. Ahmed, Mariem A. Abdel-Wahab |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Journal of Advanced Veterinary Research, Vol 13, Iss 10 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2090-6269 2090-6277 |
| Popis: | Chicken meat is well-thought-out an essential vehicle of foodborne diseases. Consequently, food investigators all over the world have been challenged for seeking safe methods for elimination of food-borne illness from food products of animal origin. Therefore, this study had been carried out to provide an overview about using craneberry as natural preservative for controlling of total aerobic bacterial count and L. monocytogenes in marinated Shish Tawook under chilling storage. Cranberry powder at 50% concentration enhances the flavor, color and tenderness of Shish Tawook samples in compared to control. The results confirmed that adding 50% concentration of cranberry solution significantly (P |
| Databáze: | Directory of Open Access Journals |
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