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Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage
2019
Czech Journal of Food Sciences
The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative
doi:10.17221/80/2019-cjfs
fatcat:q7wosl7xjjaipe5b5fn2revaa4