The effects of nisin, oil-wax coating and yogurt on the quality of refrigerated chicken meat
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Dosyalar
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Evisceration makes chicken carcasses susceptible to microbial contamination from gastrointestinal sources. A preventive action between spray washing and air chilling, a yogurt dip, may eliminate concerned contamination and enhance the bactericidal effect of nisin on Salmonella. This study was designed to determine whether synergism occurred with or without the application of an oil-beeswax coating. A 5 h yogurt dip then nisin with coating' and a 5 It yogurt dip then nisin, indicated significant inhibition of mesophilic aerobic bacteria and Sahmonella with 2.11 and 1.97 log reductions, supported by pH, chromatographic and sensory findings (p < 0.01).
Açıklama
Anahtar Kelimeler
Chicken, Salmonella Typhimurium, Pseudomonas, MAB, Yogurt, Critical Point, Nisin, Coating
Kaynak
Food Control
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
15
Sayı
7
