Earticle

초록

영어

Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution wasspread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chickenmeats were packaged in plastic bags and stored at 4oC. During 12 day storage, total aerobic bacteria, lactic acid bacteria, andinoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as thegrowth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. Theaddition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oilinclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Namita Goswami [ Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T2N2, Canada ]
• Jung Hoon Han [ Frito Lay Inc., 7701 Legacy Dr., Plano, TX 75024, USA ] Corresponding author
• Richard A. Holley [ Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T2N2, Canada ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664