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lactic acid/мащерка
Линкът е запазен в клипборда
Страница 1 от 34 резултата
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.
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Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions
Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution.
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Aeromonas is an opportunistic pathogen, which, although in low numbers, may be present on minimally processed vegetables. Although the intrinsic and extrinsic factors of minimally processed prepacked vegetable mixes are not inhibitory to the growth of Aeromonas species, multiplication to high
Antimicrobial Efficacy of an Array of Essential Oils Against Lactic Acid Bacteria.
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The essential oils of clove bud, cinnamon bark and thyme, and their individual compounds including allyl isothiocyanate (AIT), carvacrol, cinnamaldehyde, cinnamic acid, eugenol, and thymol were initially assessed for antimicrobial activity against 9 lactic acid bacteria (LAB) species. Carvacrol and
Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica
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In this study, the presence of antibiotics (ANB) residues was evaluated in poultry meat purchased from German and Lithuanian markets. In addition, the antimicrobial activity of 13 lactic acid bacteria (LAB) strains, 2 essential oils (EO) (Thymus vulgaris and Origanum vulgare L.), and their
Effect of chitosan and thyme oil on a ready to cook chicken product.
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The present study examined the effect of natural antimicrobials: chitosan, thyme and their combination, on the shelf-life of a Ready to Cook (RTC) chicken-pepper kebab (skewer) stored under aerobic conditions at 4 +/- 0.5 degrees C for a period of 12 days. Treatments examined in the present study
Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages.
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Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1%
Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties.
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In this study, effects of thyme/cumin essential oils (EO) and butylated hydroxyl anisole (BHA)/butylated hydroxyl toluene (BHT) on physicochemical properties and storage stability of chicken patties were compared in different storage periods (0, 3, 7, 14, 21, and 28 d). It was found that there were
Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product.
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In the present study, natural antimicrobials chitosan and thyme, and their combination, were evaluated for their effect on the shelf life of a ready-to-cook (RTC) chicken-pepper kebab (skewer) stored under modified atmosphere packaging (MAP) conditions at 4 +/- 0.5 degrees C for 14 days. The
Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality.
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The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a
Retardation of Listeria monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil.
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An antimicrobial sachet containing microcellular foam starch (MFS) with embedded rosemary oil and thyme oil was developed to reduce bacterial growth in shredded mozzarella cheese. The efficacy of the volatiles of oils at various concentrations in reducing Listeria monocytogenes as well as the
Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat.
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An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme
Preservation of chicken breast meat treated with thyme and balm essential oils.
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The present study evaluated the effects of thyme and balm essential oils on the 3-wk storage of fresh chicken breast meat at 4 °C. Thyme and, to a lesser extent, balm essential oils reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) radical formation in the meat (25% to 30% and 20%, respectively).
Thymus capitatus essential oil ameliorates pasteurization efficiency.
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This work aims to characterize Thymus capitatus essential oil and to investigate its preservative effects on raw milk quality alone or combined to pasteurization heat treatment. To study its preservative effect, 1 mg l-1 of T. capitatus essential oil, characterized by GC-MS, was added to pasteurized
Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India.
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Present article depicts microbiology of starter (Balma) used in traditional solid-state fermentation of alcoholic beverage (Chhang) by Bhotiya tribe of Uttarakhand. It also highlights the importance of herbs in Balma preparation and kinetics of lactic acid and ethanol fermentation under Chhang
Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.
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The present study evaluated the combined effect of Modified Atmosphere Packaging (MAP) using two different gas mixtures (40% CO2/50% N2/10% O2; treatment M1, 60% CO2/30% N2/10% O2, treatment M2), and thyme oil (0.2% v/w, T) used as a natural preservative, on the quality and shelf life extension of
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