کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5792640 1109640 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef
چکیده انگلیسی
► Essential oils of coriander and hyssop (0.02% v/w) were added to stored minced beef. ► Sensory acceptability was extended by up to 3 days depending on storage temperature. ► Enterobacteriaceae decreased by up to 1-2 log cycles compared with controls. ► Other groups of microorganisms were inhibited to a lower degree. ► The additives did not significantly affect the biochemical indicators analysed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 90, Issue 3, March 2012, Pages 842-850
نویسندگان
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