Decontamination and Shelf-life Potential of Some Herbal Infussions and Hydrodistillates on Chicken Meat

被引：0
作者：
Aksoy, Aksem [1 ]
Guven, Abamuslum [2 ]
Gulmez, Murat [3 ]
机构：
[1] Kafkas Univ, Kars Meslek Yuksekokulu Gida Isleme Bolumu, TR-36100 Kars, Turkey
[2] Kafkas Univ, Vet Fak, Besin Hijyeni & Teknol Anabilim Dali, TR-36100 Kars, Turkey
[3] Bakin Tarim Urunleri Ltd Sti, TR-06580 Ankara, Turkey
来源：
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI | 2011年 / 17卷
关键词：
Hydro distillate; Infusion; Antibacterial; Decontamination; Shelf-life; Chicken; Herbal extract; ANTIBACTERIAL ACTIVITY; ESSENTIAL OILS;
D O I：
暂无
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
This study aimed to investigate the possible use of natural spice and tea plants for decontaminating and extending shelf life of poultry meat. In vitro experiments showed that hydro distillate of thyme and clove determined to be the most effective antimicrobial sources followed by rosemary, laurel and basil. However, infusion of sumac and hibiscus had more antibacterial activity than that of the others. None of the hydro distillates appeared to be efficient for extending shelf life of the samples despite their in vitro efficiency. Sumac and hibiscus infusions, and thyme and clove hydro distillates have determined to be more effective natural herbal sources for decontamination and extending of shelf life of poultry meat as alternatives to chemical agents.
引用
收藏
页码：S137 / S143
页数：7
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