Evaluation of the antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature

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.

SHABANI SH.; Alimoradi Sh.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:99 Page(s): 55-69

Download Full-Text

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

Persian Verion

View:

548

Download:

Cites:

Information Journal Paper

Title

Evaluation of the antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature

Author(s)

SHABANI SH. | Alimoradi Sh. | Issue Writer Certificate

Keywords

Oak powderQ1

Shelf lifeQ2

Antioxidant activityQ1

Antimicrobial activityQ1

Chicken meatQ1

Abstract

Nowadays chemical preservatives are commonly used in foodstuffs to increase their Shelf life and maintain the quality. Due to their probable risk of continuous use in foodstuffs, natural preservatives are increasingly used. In this study, Oak powder has been used as a natural preservative with antimicrobial properties and desired sensory effects on ready-to-cook chicken. Treated samples containing 5, 10, and 20 percent of powder in 0, 1, 2, 3, 7, and 14 days of storage periods in fridge temperature using chemical tests (including peroxide number, thiobarbituric acid, and volatile nitrous bases) and microbial tests (including total bacteria count, Staphylococcus aureus count, coliform count; Also the effect of Oak powder on sensory features of chicken was Oak powder examined. The results of the present study show that Oak powder could appropriately postpone microbial spoilage and peroxidation of lipids in chicken fillets. It was proved that the use of appropriate concentrations of Oak powder (5 and 20 percent) in the ready-to-cook chicken, significantly (P<0. 05), could result in chicken microbial Fluorine decrease and Oak powder of 10 and 20 percent concentrations showed more positive effects on treatments`oreganoliptic properties. Therefore, as a natural preservative, the Oak powder can be used in ready-to-cook chicken production process with positive effects on the product`s sensory properties and longer Shelf life.

Cites

No record.

References

No record.

Cite

APA: Copy

SHABANI, SH., & Alimoradi, Sh.. (2020). Evaluation of the antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(99 ), 55-69. SID. https://sid.ir/paper/72701/en

Vancouver: Copy

SHABANI SH., Alimoradi Sh.. Evaluation of the antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(99 ):55-69. Available from: https://sid.ir/paper/72701/en

IEEE: Copy

SH. SHABANI, and Sh. Alimoradi, “Evaluation of the antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 99 , pp. 55–69, 2020, [Online]. Available: https://sid.ir/paper/72701/en

Related Journal Papers