Research
| Title： | Rosemary Extract in Combination with -Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage |
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| First author： | Feng, Lifang; Shi, Chunwei; Bei, Ziye; Li, Yayun; Yuan, Dongxia; Gong, Yingchun; Han, Jianzhong |
| Journal： | INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
| Years： | 2016 |
| DOI： | 10.1080/10942912.2015.1130053 |
| Abstract： | Chicken breast muscle was treated with rosemary extract combined with -polylysine, and its quality was assessed throughout 10 days during refrigerated storage. Characteristics of peroxide value, thiobarbituric acid, total volatile basic nitrogen, K value, pH, color, sensory, and bacteriological were all periodically analyzed. Rosemary extract plus -polylysine treatment effectively improved physicochemical and sensory quality parameters, and reduced microbial growth as compared with rosemary extract or -polylysine alone or the control. Therefore, the treatment of rosemary extract combined with -polylysine could be a promising method of extending shelf life and maintaining storage quality of chicken breast muscle during refrigerated storage. |
