دورية أكاديمية
أعرض في EDS

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil.

التفاصيل البيبلوغرافية
العنوان: Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil.
المؤلفون: de Melo AA; Escola de Agronomia e Engenharia de Alimentos, Universidade Federal de Goiás , Goiânia, GO , Brasil., Geraldine RM, Silveira MF, Torres MC, E Rezende CS, Fernandes TH, de Oliveira AN
المصدر: Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] [Braz J Microbiol] 2012 Oct; Vol. 43 (4), pp. 1419-27. Date of Electronic Publication: 2012 Jun 01.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Springer International Publishing Country of Publication: Brazil NLM ID: 101095924 Publication Model: Print-Electronic Cited Medium: Print ISSN: 1517-8382 (Print) Linking ISSN: 15178382 NLM ISO Abbreviation: Braz J Microbiol Subsets: PubMed not MEDLINE
أسماء مطبوعة: Publication: 2019- : Switzerland, AG : Springer International Publishing
Original Publication: Rio de Janeiro, RJ, Brasil : Sociedade Brasileira de Microbiologia
مستخلص: Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of the present research was to develop packaging incorporated with natural antimicrobial agents (active film). The effects of the active film on the spoilage, pathogenic microorganism counts, pH and color of the refrigerated chicken breast cuts were analyzed. Cellulose acetate-based active films incorporating two concentrations (20% and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil were manufactured and placed in contact with the chicken breast cuts for six days. An analysis of variance and mean comparison tests (Tukey's test, p<0.05) were performed on the results. The films that contained 20% essential oil and were intercalated with chicken breast samples did not demonstrate significant effects on the control of psychrotrophic or total coliform microorganisms during the storage period; however, the films incorporated with 50% essential oil demonstrated efficacy toward the control of coliforms during the storage of the samples (6 days, 2 ± 2ºC). The pH was related to the psychrotrophic microorganism count and was not influenced by the treatment. The color was not influenced by the time of storage or the treatment. The results demonstrate that active films incorporating 50% rosemary essential oil are effective at controlling certain microorganisms in chicken breast cuts.
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فهرسة مساهمة: Keywords: Rosmarinus officinalis L.; active packaging; antimicrobial activity; cellulose acetate; chicken
تواريخ الأحداث: Date Created: 20130914 Date Completed: 20130913 Latest Revision: 20240318
رمز التحديث: 20240318
مُعرف محوري في PubMed: PMC3769028
DOI: 10.1590/S1517-838220120004000025
PMID: 24031972
قاعدة البيانات: MEDLINE
الوصف
تدمد:1517-8382
DOI:10.1590/S1517-838220120004000025