Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions
The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due to safety, improved well-being, and easier acceptance by customers compared to the use of synthetic preservatives. This study was designed to investiga...
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| Veröffentlicht in: | Emirates journal of food and agriculture 2023-06 |
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| container_title | Emirates journal of food and agriculture |
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| creator | Hussein, Khabat Noori Meena, Bashdar I. Ahmed, Hiwa M. Csurka, Tamás Varga-Tóth, Adrienn Hidas, Karina Gábor, Jónás Friedrich, László Dalmadi, István Németh, Csaba |
| description | The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due to safety, improved well-being, and easier acceptance by customers compared to the use of synthetic preservatives. This study was designed to investigate the influence of natural phenolic BAC carvacrol (CARV) at 500 and 1000 ppm combined with HHP(300 and 600MPa) on the quality attributes of chicken meat after being vacuum-sealed and kept at 4 ± 0.5 °C for 28 days. The HHP showed a significantly higher pH rate (P |
| doi_str_mv | 10.9755/ejfa.2023.3133 |
| format | Article |
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Keywords: Bioactive compounds; High hydrostatic processing; Chicken meat; Lipid oxidation; Microbiological properties</abstract><doi>10.9755/ejfa.2023.3133</doi></addata></record> |
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| title | Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions |
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