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Improvement in shelf-life and safety of chicken breast inoculated with staphylococcus aureus by using liquid smoke as natural antimicrobial
العناوين الأخرى
تحسين مدة صلاحية و سلامة صدور الدجاج المحقونة بالميكروب المكور العنقودي الذهبي باستخدام الدخان السائل كمضاد طبيعي للميكروبات
المؤلفون المشاركون
Hammudah, Siham Nazih
Amin, Riham Abd al-Aziz
المصدر
Kafr El-Sheikh Veterinary Medical Journal
العدد
المجلد 12، العدد 2 (31 ديسمبر/كانون الأول 2014)، ص ص. 263-281، 19ص.
الناشر
جامعة كفر الشيخ كلية الطب البيطري
تاريخ النشر
2014-12-31
دولة النشر
مصر
عدد الصفحات
19
التخصصات الرئيسية
الموضوعات
الملخص EN
Liquid smoke was evaluated for its effect on the growth and survival of Staphylococcus aureus artificially inoculated into chicken breast.
Fresh chicken breast samples were dipped in Tryptic Soya broth containing (~ 106 CFU/ml) (6 log CFU/g) of Staphylococcus aureus and left for 30 min.
at room temperature (25οC) to allow attachment and absorption of bacteria..
Initial count of Staphylococcus aureus in chicken breast samples immediately after innoculation was 7.66 log CFU/g.
Inoculated chicken breast samples (25οC) were dipped in liquid smoke 1%, 3% and 5% for 10, 20 and 30 minutes.
Sensory evaluation (color, odor and texture) was conducted every day (24 hrs), while S.
aureus count was conducted every 48 hrs during cold storage at 4°C.
Initial counts of Staphylococcus aureus in chicken breast samples decreased following dipping in liquid smoke 1%, 3% and 5% for 30 min.
by 0.58 log CFU/g (7.57%), 2.57 log CFU/g (33.55%) and 3.20 log CFU/g (41.78%) in the 1st, 5th and 11th days, respectively.
In addition, no significant differences (P<0.05) between the different treatments were noticed.
Shelf life of samples dipped in liquid smoke 1% (10, 20 and 30 min.), 3% (10, 20 and 30 min.) and 5% for 10, 20 and 30 min.
increased and reached 2, 5, 7, 8 and 11 days of storage at 4°C, respectively, compared to that of control samples which reached 1 day only.
When compared to several other mild preservation procedures, treatment with liquid smoke is inexpensive and uncomplicated method.
Results of the present study are envisaged to be useful for commercial applications of liquid smoke as potential food preservative and anti S.
aureus agent in chicken breast and other foods, depending upon the desired flavor of such products.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Amin, Riham Abd al-Aziz& Hammudah, Siham Nazih. 2014. Improvement in shelf-life and safety of chicken breast inoculated with staphylococcus aureus by using liquid smoke as natural antimicrobial. Kafr El-Sheikh Veterinary Medical Journal،Vol. 12, no. 2, pp.263-281.
https://search.emarefa.net/detail/BIM-762288
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Amin, Riham Abd al-Aziz& Hammudah, Siham Nazih. Improvement in shelf-life and safety of chicken breast inoculated with staphylococcus aureus by using liquid smoke as natural antimicrobial. Kafr El-Sheikh Veterinary Medical Journal Vol. 12, no. 2 (2014), pp.263-281.
https://search.emarefa.net/detail/BIM-762288
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Amin, Riham Abd al-Aziz& Hammudah, Siham Nazih. Improvement in shelf-life and safety of chicken breast inoculated with staphylococcus aureus by using liquid smoke as natural antimicrobial. Kafr El-Sheikh Veterinary Medical Journal. 2014. Vol. 12, no. 2, pp.263-281.
https://search.emarefa.net/detail/BIM-762288
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 276-280
رقم السجل
BIM-762288
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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