Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with cinnamaldehyde and carvacrol

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 32, 2012, Pages 7799-7804

  Du, Wen Xian ^a   Avena Bustillos, Roberto J ^a   Woods, Rachelle ^a   Breksa, Andrew P ^a   McHugh, Tara H ^a   Friedman, Mendel ^b   Levin, Carol E ^b   Mandrell, Robert ^b  

^a Processed Foods Research   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antibacterial films and coatings; cooked chicken; essential oils; hedonic evaluation; sensory preferences

Indexed keywords

ACTIVE COMPOUNDS; ACTIVE INGREDIENTS; BACTERIAL CONTAMINATION; BACTERIAL PATHOGENS; CINNAMALDEHYDE; CINNAMON OIL; COOKED CHICKEN; EDIBLE FILMS; FILM-FORMING; FILMS AND COATINGS; HEDONIC EVALUATION; SENSORY EVALUATION; SENSORY PREFERENCES; SENSORY PROPERTIES; TASTE PANELS;

ALDEHYDES; ANIMALS; COATINGS; ESSENTIAL OILS; SPOILAGE;

FRUITS;

ACROLEIN; ANTIINFECTIVE AGENT; CARVACROL; CINNAMALDEHYDE; DRUG DERIVATIVE; TERPENE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; FOOD PACKAGING; FOOD PREFERENCE; FOOD PRESERVATION; FRUIT; HUMAN; INSTRUMENTATION; MALUS; MEAT; METHODOLOGY; SENSATION; TOMATO;

ACROLEIN; ANIMALS; ANTI-INFECTIVE AGENTS; CHICKENS; FOOD PACKAGING; FOOD PREFERENCES; FOOD PRESERVATION; FRUIT; HUMANS; LYCOPERSICON ESCULENTUM; MALUS; MEAT; MONOTERPENES; SENSATION;

EID: 84865125128     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301281a     Document Type: Article

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