INCREASING THE SHELF LIFE OF MINCED CHICKEN USING TWO LACTOBACILLUS SPECIES AND EDTA

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ALIABBASI N.; ZEYNALI F.; ALIAKBARLU J.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2018 | Volume:7 | Issue:4 (28) Page(s): 51-61

Download Full-Text

Persian Verion

View:

814

Download:

Cites:

Information Journal Paper

Title

INCREASING THE SHELF LIFE OF MINCED CHICKEN USING TWO LACTOBACILLUS SPECIES AND EDTA

Author(s)

ALIABBASI N. | ZEYNALI F. | ALIAKBARLU J. | Issue Writer Certificate

Keywords

LACTOBACILLUSQ2

CHICKEN MEATQ1

EDTAQ1

Abstract

Lactobacilli are known to have an inhibitory effect on the growth of a wide range of food spoilage and foodborne pathogens. The present study was conducted to evaluate the combined effect of LACTOBACILLUS acidophilus+LACTOBACILLUS plantarum (5 logs cfu/g) and also the combined effect of LACTOBACILLUS plus EDTA (50 mM) on the shelf life of chicken breast meat. Treatments were grouped into the following: 1. without LACTOBACILLUS and EDTA (C); 2. with LACTOBACILLUS without EDTA (AP); 3. With LACTOBACILLUS and EDTA (APE). Samples were stored at 4±1oC and evaluated periodically for microbial counts (aerobic mesophilic count, coliform count and psychrotrophic count). Microbial analysis indicated that using of LACTOBACILLUS species and LACTOBACILLUS+EDTA had significant effects (p<0.05) in reducing the mesophilic, coliform and psychrotrophic counts, with the at least 1day extension of shelf life. Treatments with LACTOBACILLUS species and LACTOBACILLUS+EDTA showed lower pH values than the control sample. The results showed that application of LACTOBACILLUS+EDTA in compared with the combined LACTOBACILLUS species had more effect in reducing the growth of spoilage bacteria during refrigerated storage.

Cites

No record.

References

No record.

Cite

APA: Copy

ALIABBASI, N., ZEYNALI, F., & ALIAKBARLU, J.. (2018). INCREASING THE SHELF LIFE OF MINCED CHICKEN USING TWO LACTOBACILLUS SPECIES AND EDTA. JOURNAL OF FOOD HYGIENE, 7(4 (28) ), 51-61. SID. https://sid.ir/paper/222756/en

Vancouver: Copy

ALIABBASI N., ZEYNALI F., ALIAKBARLU J.. INCREASING THE SHELF LIFE OF MINCED CHICKEN USING TWO LACTOBACILLUS SPECIES AND EDTA. JOURNAL OF FOOD HYGIENE[Internet]. 2018;7(4 (28) ):51-61. Available from: https://sid.ir/paper/222756/en

IEEE: Copy

N. ALIABBASI, F. ZEYNALI, and J. ALIAKBARLU, “INCREASING THE SHELF LIFE OF MINCED CHICKEN USING TWO LACTOBACILLUS SPECIES AND EDTA,” JOURNAL OF FOOD HYGIENE, vol. 7, no. 4 (28) , pp. 51–61, 2018, [Online]. Available: https://sid.ir/paper/222756/en

Related Journal Papers