The effects of nisin, oil-wax coating and yogurt on the quality of refrigerated chicken meat

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Gogus U., Bozoglu F., Yurdugul S.

FOOD CONTROL, cilt.15, sa.7, ss.537-542, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 7
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.foodcont.2003.08.007
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.537-542
  • Anahtar Kelimeler: chicken, Salmonella typhimurium, Pseudomonas, MAB, yogurt, critical point, nisin, coating, RECOVERED POULTRY MEAT, HIGH-PRESSURE, ESCHERICHIA-COLI, LISTERIA-INNOCUA, INACTIVATION, INHIBITION, LYSOZYME
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Evisceration makes chicken carcasses susceptible to microbial contamination from gastrointestinal sources. A preventive action between spray washing and air chilling, a yogurt dip, may eliminate concerned contamination and enhance the bactericidal effect of nisin on Salmonella. This study was designed to determine whether synergism occurred with or without the application of an oil-beeswax coating. A 5 h yogurt dip then nisin with coating' and a 5 It yogurt dip then nisin, indicated significant inhibition of mesophilic aerobic bacteria and Sahmonella with 2.11 and 1.97 log reductions, supported by pH, chromatographic and sensory findings (p < 0.01). (C) 2003 Elsevier Ltd. All rights reserved.