Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

International Journal of Food Microbiology

Volumn 171, Issue , 2014, Pages 32-40

  Radha Krishnan, K ^a   Babuskin, S ^a   Azhagu Saravana Babu, P ^a   Sasikala, M ^a   Sabina, K ^a   Archana, G ^a   Sivarajan, M ^b   Sukumar, M ^a  

^a ANNA UNIVERSITY   (India)

^b CENTRAL LEATHER RESEARCH INSTITUTE   (India)

Author keywords

Antimicrobial; Antioxidants; Lipid oxidation; Raw chicken meat; Shelf life; TBARS value

Indexed keywords

BRASSICA NIGRA EXTRACT; CINNMOMUM CASSIA EXTRACT; FLAVONOID; ORIGANUM VULGARE EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; QUERCETIN; SYZYGIUM AROMATICUM EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG; 3-HYDROXYFLAVONE; ANTIINFECTIVE AGENT; ANTIOXIDANT;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL COUNT; BRASSICA NIGRA; CHICKEN MEAT; CINNMOMUM CASSIA; CLOVE; COLOR; CONTROLLED STUDY; ENTEROBACTERIACEAE; FOOD PRESERVATION; LACTIC ACID BACTERIUM; NONHUMAN; OREGANO; PH; PSEUDOMONAS; RAW MEAT; SHELF LIFE; SPICE; STORAGE TEMPERATURE; ANIMAL; BACTERIUM; CHEMISTRY; CHICKEN; DRUG EFFECTS; FOOD CONTROL; MEAT; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; ORIGANUM; STANDARDS;

BACTERIA (MICROORGANISMS); BRASSICA NIGRA; ENTEROBACTERIACEAE; ORIGANUM VULGARE; PSEUDOMONAS; SYZYGIUM AROMATICUM;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; BACTERIA; CHICKENS; FLAVONOIDS; FOOD MICROBIOLOGY; FOOD PRESERVATION; MEAT; MICROBIAL SENSITIVITY TESTS; ORIGANUM; PHENOLS; PLANT EXTRACTS; SPICES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84888862444     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.11.011     Document Type: Article

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