Antimicrobial efficiency of rosemary, thyme and clove essential oils on the preservation of marinated chicken breasts (fillets)
Yazarlar (4)
Arş. Gör. Pelin Demir Fırat Üniversitesi, Türkiye
Doç. Dr. Mehmet Emin Aydemir Harran Üniversitesi, Türkiye
Dr. Öğr. Üyesi Selçuk ALAN Kafkas Üniversitesi, Türkiye
Prof. Dr. Gülsüm Öksüztepe Fırat Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Revista Científica de la Facultad de Ciencias Veterinarias (Q4) | ||
| Dergi ISSN | 0798-2259 Dergi Bilgileri (2024) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 06-2024 |
| Cilt / Sayı / Sayfa | 34 / 2 / 1–0 | DOI | 10.52973/rcfcv-e34346 |
| Makale Linki | https://doi.org/10.52973/rcfcv-e34346 | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Üretimi
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| Özet |
| Essential oils can be used as natural preservatives in the poultry meat industry. The aim of this research was to determine the effect of some essential oils on the microbial, physicochemical, and sensory properties of marinated chicken breast. For this purpose, rosemary, thyme, and clove essential oils were used at doses of 125 mg· kg-1 and 250 mg· kg-1 while marinating chicken breasts. After the marinated chicken breasts were divided into groups, they were stored in the refrigerator at 4 C. The results showed that 250 mg· kg-1 doses of essential oils, especially at 24 h, and rosemary had more inhibitory effects on some microbial (total mesophilic aerobic, total psychrophilic aerobic, and yeast–mold) parameters. However, the sensory groups with the addition of 125 mg· kg-1 were more accepted. Among these groups, the most acceptable group was the group that added 125 mg· kg-1 of thyme essential oil. The study … |
| Anahtar Kelimeler |
| Essential oil compounds | marination | chicken breast | preservation | quality parameters |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Google Scholar | 2 |