Effect gelatin film containing different concentrations of black cumin on microbial properties of chicken meat at the refrigerated condition
Publish place: Fifth International Conference on Food Science, Organic Agriculture and Food Security
Publish Year: 1399
Type: Conference paper
Language: English
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Document National Code:
FSACONF05_023
Index date: 2 January 2021
Effect gelatin film containing different concentrations of black cumin on microbial properties of chicken meat at the refrigerated condition abstract
Chicken meat is a highly perishable food at refrigerated condition. Therefore, this study was performed to investigate the effects of gelatin films containing different concentrations of Black cumin essential oil (BCEO) (0, 0.5 and 1 % v/v) on microbial properties of chicken meat during storage at refrigerated condition for 9 days. Based on results, the final microbial population of chicken meat wrapped with gelatin films containing BCEO decreased at least 1 log CFU/g compared to control (p<0.05). In conclusion, the results of the present study indicate that integration of BCEO to packaging material could be an interesting approach in the development of active food packaging material
Effect gelatin film containing different concentrations of black cumin on microbial properties of chicken meat at the refrigerated condition Keywords:
Effect gelatin film containing different concentrations of black cumin on microbial properties of chicken meat at the refrigerated condition authors
Ali Khanjari
Department of Food Hygiene, Faculty of veterinary medicine, University of Tehran