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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Chouliara, E. | en |
| dc.contributor.author | Karatapanis, A. | en |
| dc.contributor.author | Savvaidis, I. N. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:54:01Z | - |
| dc.date.available | 2015-11-24T16:54:01Z | - |
| dc.identifier.issn | 0740-0020 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10102 | - |
| dc.rights | Default Licence | - |
| dc.subject | chicken meat | en |
| dc.subject | shelf-life extension | en |
| dc.subject | oregano oil | en |
| dc.subject | modified atmosphere packaging | en |
| dc.subject | antimicrobial activity | en |
| dc.subject | antibacterial properties | en |
| dc.subject | lipid oxidation | en |
| dc.subject | carbon-dioxide | en |
| dc.subject | poultry meat | en |
| dc.subject | lactic-acid | en |
| dc.subject | spoilage | en |
| dc.subject | storage | en |
| dc.subject | growth | en |
| dc.subject | vacuum | en |
| dc.title | Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | Doi 10.1016/J.Fm.2006.12.005 | - |
| heal.identifier.secondary | <Go to ISI>://000247433700008 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0740002007000044/1-s2.0-S0740002007000044-main.pdf?_tid=3ce3200e2cd5915054e53e3b796d5d94&acdnat=1333039911_d449b01ca68b333d60ac2faced15398a | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2007 | - |
| heal.abstract | The combined effect of oregano essential oil (0.1 % and 1 % w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N-2, and 70% CO2/30% N-2) on shelf-life extension of fresh chicken meat stored at 4 degrees C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg(-1) throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by oregano oil or by MAP. Finally, sensory analysis showed that oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3-4 days for samples containing 0.1 % oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1 % of oregano oil was attained. Thus oregano oil and MAP exhibited an additive preservation effect. (c) 2007 Elsevier Ltd. All rights reserved. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | Food Microbiology | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chouliara-2007-Combined effect of o.pdf | 165.33 kB | Adobe PDF | View/Open Request a copy |
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