Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 167-176 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Barzegar H. Effect of savory (Satureja hortensis) extract on the quality and shelf-life of raw chicken meat stored at refrigerator. FSCT 2018; 15 (82) :167-176
URL: http://fsct.modares.ac.ir/article-7-17352-en.html
URL: http://fsct.modares.ac.ir/article-7-17352-en.html
Abstract: (6732 Views)
Chicken meat is highly perishable and quickly spoiled under inappropriate storage. Use of natural extracts is one of the preservation methods of this product. This research was done to evaluate savory extract effect on shelf-life of fresh chicken meat at refrigeration temperature. Chicken pieces were kept for 2 hours in 1, 2 and 3 % solutions of extract and physicochemical analysis including optical properties, pH, TBARS and microbial analysis including total count, coliform and staphylococcus aureus and sensory analysis were done during 1, 3 and 5 days. TBARS results showed that meat oxidation significantly decreased from 0.109 to 0.046 mg MDA/kg comparing to control for 5% coating. Lowest microbial load was seen in 5% coating and decreased from 6.71 to 5.69 log cfu/g. except 5% treatment at 3 and 5 days no significant difference was seen between coated samples and control. Overally, alcoholic extract of savory comparing to control increased shelf-life more than 2 days and could be used for preserving chicken meat.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/12/1 | Accepted: 2018/10/5 | Published: 2018/10/5
Received: 2017/12/1 | Accepted: 2018/10/5 | Published: 2018/10/5
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |