Evaluation of the effect of natural antimicrobials on the preservation and safety of semi-cooked coated chicken fillets (original) (raw)

2010

Abstract

In the present study, the effect of natural antimicrobials- EDTA, lysozyme and the essential oils of rosemary and oregano- on the shelf-life, natural microflora, sensory and physicochemical characteristics of the semi-cooked coated chicken fillets stored at 4 °C, was examined. The organoleptic shelf-life, was determined 10, 11, 12 and 15 days for the A, AEL, AR/ AO και AELR/ AELO samples, respectively, whereas for the VP chicken fillets the shelf-life was 14 for the VPEL, 16 for the VP/ VPR/ VPO and 18 days for the VPELR/ VPELO chicken samples. Additionally, it was found that the most effective treatment against TVC, Brochothrix thermosphacta, Lactic acid bacteria and Yeasts/ Moulds was VPELR, whereas against Pseudomonas spp. and Enterobacteriaceae was the VPELO. These two treatments were also the most effective ones in preserving both sensory and physicochemical characteristics of the semi-cooked coated chicken fillets.Additionally, the survival/ growth of Listeria monocytogenes, S...

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