کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8892051 | 1628510 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Antifungal effects of clove oil microcapsule on meat products
ترجمه فارسی عنوان
اثر ضد قارچ میکروکپسول روغن گل میخ در محصولات
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کلمات کلیدی
روغن گل میخک، میکرو کپسول، ضد قارچ، شاخص بیماری، ضد عفونی کننده
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Clove oil exhibits antimicrobial activities against a wide range of pathogenic microorganisms. Microencapsulation technology can be used to improve its stability and water solubility. The actual application of clove oil microcapsule on the antifungal preservation of meat products, such as cooked fish, cooked chicken, cooked pork, and cooked beef, was investigated in this study. Results showed that clove oil microcapsule displayed good antiseptic effects on these meat products at an effective fungicidal concentration of above 0.070%. Even if the meat was boiled for 0.5Â h, the efficiency of clove oil microcapsule increased to 0.080%. Clove oil microcapsules had a trong heat resistance and high inhibition effect on meat products, and their disease indices and variation rates of mold spores also decreased. As a novel alternative, clove oil microcapsule had practical applications as a preservative in meat products, especially in foods requiring heat processing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 604-609
Journal: LWT - Volume 89, March 2018, Pages 604-609
نویسندگان
Yu-Feng Wang, Jin-Xia Jia, You-Qiu Tian, Xu Shu, Xiao-Jie Ren, Yue Guan, Zhi-Yong Yan,