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The effect of Pediocin coating on pathogenic fresh fillet chicken

تعداد صفحات: 1 | تعداد نمایش خلاصه: 152 | نظرات: 0
سال انتشار: 1398
کد COI Paper: NCFOODI26_087
زبان Paper: Englishglish
نسخه کامل Paper در کنفرانس ارائه نشده است و در دسترس نیست.

مشخصات نویسندگان Paper The effect of Pediocin coating on pathogenic fresh fillet chicken

Bahareh Sotoudeh - Department of Food Science and Technology, Islamic Azad University, North Tehran branch, Tehran Iran
Mohammad Hossein Azizi - Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
Adel Mirmajidi Hashtjim - Agricultural Engineering Research Institue, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
Rezvan Pourahmad - Department of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Varamin, Iran

چکیده Paper:

Poultry meat gets spoilt rapidly, hence, it should be stored in appropriate conditions. One of the ways to preserve this product is to use antimicrobial coatings. In this study, we examined the Chitosan and Chitosan-Pediocin coatings under refrigerator conditions at a temperature of 4 C. The samples were packed in three groups, including uncoated as the control samples, samples Chitosan coating, Samples with Chitosan- Pediocin coating, they were tested for microbial (total bacterial count, Salmonella count, and positive staphylococcus aureus coagulase) and pH features during on the first, third, fifth, and seventh days. The samples were found to be more effective than the Chitosan coated samples. The Chitosan-Pediocin coated samples prevented the growth of total bacterial. Including Salmonella, and positive staphylococcus aureus coagulase, in addition it increased the shelf life of fresh chicken under refrigerator conditions at the temperature of 4 C by seven days, In addition, the Chitosan coating increased the shelf life of fresh chicken under refrigerator conditions by three days in addition it demonstrated and inhibitory effect on the overall bacterial growth until the third day; Moreover, it demonstrated an antibacterial effect on the Salmonella and positive staphylococcus aureus coagulase until the fifth day.

کلیدواژه ها:

Chicken meat, Chitosan, Pediocin, Salmonella, Staphylococcus aureus

کد Paper/لینک ثابت به این Paper

برای لینک دهی به این Paper می توانید از لینک زیر استفاده نمایید. این لینک همیشه ثابت است و به عنوان سند ثبت Paper در مرجع سیویلیکا مورد استفاده قرار میگیرد:

https://civilica.com/doc/957207/

کد COI Paper: NCFOODI26_087

نحوه استناد به Paper:

در صورتی که می خواهید در اثر پژوهشی خود به این Paper ارجاع دهید، به سادگی می توانید از عبارت زیر در بخش منابع و مراجع استفاده نمایید:
undefined, undefined و undefined, undefined و undefined, undefined و undefined, undefined,1398,The effect of Pediocin coating on pathogenic fresh fillet chicken,سومین کنگره بین المللی و بیست و ششمین کنگره ملی علوم و صنایع غذایی ایران,Tehran,,,https://civilica.com/doc/957207

در داخل متن نیز هر جا که به عبارت و یا دستاوردی از این Paper اشاره شود پس از ذکر مطلب، در داخل پارانتز، مشخصات زیر نوشته می شود.
برای بار اول: (1398, Sotoudeh, Bahareh؛ Mohammad Hossein Azizi و Adel Mirmajidi Hashtjim و Rezvan Pourahmad)
برای بار دوم به بعد: (1398, Sotoudeh؛ Azizi و Mirmajidi Hashtjim و Pourahmad)
برای آشنایی کامل با نحوه مرجع نویسی لطفا بخش راهنمای سیویلیکا (مرجع دهی) را ملاحظه نمایید.

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