IHB OpenIR  > 藻类生物技术和生物能源研发中心
Rosemary Extract in Combination with -Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage
Feng, Lifang1; Shi, Chunwei1; Bei, Ziye1; Li, Yayun1; Yuan, Dongxia2; Gong, Yingchun2; Han, Jianzhong1
2016
Source PublicationINTERNATIONAL JOURNAL OF FOOD PROPERTIES
ISSN1094-2912
Volume19Issue:10Pages:2338-2348
AbstractChicken 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.
SubtypeArticle
KeywordChicken Breast Muscle Rosemary Extract -polylysine Shelf Life Chilled Storage
DOI10.1080/10942912.2015.1130053
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
Indexed BySCI
Funding OrganizationNational Natural Science Foundation of China(31301566) ; National Natural Science Foundation of China(31301566) ; Specialized Research Fund for the Doctoral Program of Higher Education(20133326120008) ; Specialized Research Fund for the Doctoral Program of Higher Education(20133326120008) ; International Science & Technology Cooperation Program of China(2013DFG32390) ; International Science & Technology Cooperation Program of China(2013DFG32390) ; Food Science and Engineering-the Most Important Discipline of Zhejiang Province(JYTSP20142071) ; Food Science and Engineering-the Most Important Discipline of Zhejiang Province(JYTSP20142071) ; Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province(2015C37067) ; Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province(2015C37067) ; National Natural Science Foundation of China(31301566) ; National Natural Science Foundation of China(31301566) ; Specialized Research Fund for the Doctoral Program of Higher Education(20133326120008) ; Specialized Research Fund for the Doctoral Program of Higher Education(20133326120008) ; International Science & Technology Cooperation Program of China(2013DFG32390) ; International Science & Technology Cooperation Program of China(2013DFG32390) ; Food Science and Engineering-the Most Important Discipline of Zhejiang Province(JYTSP20142071) ; Food Science and Engineering-the Most Important Discipline of Zhejiang Province(JYTSP20142071) ; Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province(2015C37067) ; Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province(2015C37067)
Language英语
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS KeywordMODIFIED ATMOSPHERE ; EPSILON-POLYLYSINE ; CHILLED STORAGE ; SHELF-LIFE ; MEAT ; ANTIOXIDANTS ; PRODUCTS ; FRESH ; FROZEN ; ANTIMICROBIALS
WOS IDWOS:000380067100015
Funding OrganizationNational Natural Science Foundation of China(31301566) ; National Natural Science Foundation of China(31301566) ; Specialized Research Fund for the Doctoral Program of Higher Education(20133326120008) ; Specialized Research Fund for the Doctoral Program of Higher Education(20133326120008) ; International Science & Technology Cooperation Program of China(2013DFG32390) ; International Science & Technology Cooperation Program of China(2013DFG32390) ; Food Science and Engineering-the Most Important Discipline of Zhejiang Province(JYTSP20142071) ; Food Science and Engineering-the Most Important Discipline of Zhejiang Province(JYTSP20142071) ; Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province(2015C37067) ; Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province(2015C37067) ; National Natural Science Foundation of China(31301566) ; National Natural Science Foundation of China(31301566) ; Specialized Research Fund for the Doctoral Program of Higher Education(20133326120008) ; Specialized Research Fund for the Doctoral Program of Higher Education(20133326120008) ; International Science & Technology Cooperation Program of China(2013DFG32390) ; International Science & Technology Cooperation Program of China(2013DFG32390) ; Food Science and Engineering-the Most Important Discipline of Zhejiang Province(JYTSP20142071) ; Food Science and Engineering-the Most Important Discipline of Zhejiang Province(JYTSP20142071) ; Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province(2015C37067) ; Non-Profit Technology Research Projects of Analysis and Testing of Zhejiang Province(2015C37067)
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Cited Times:5[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.ihb.ac.cn/handle/342005/27916
Collection藻类生物技术和生物能源研发中心
Affiliation1.Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, 18 Xuezheng St, Hangzhou 310018, Zhejiang, Peoples R China
2.Chinese Acad Sci, Inst Hydrobiol, State Key Lab Freshwater Ecol & Biotechnol, Wuhan, Peoples R China
Recommended Citation
GB/T 7714
Feng, Lifang,Shi, Chunwei,Bei, Ziye,et al. Rosemary Extract in Combination with -Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2016,19(10):2338-2348.
APA Feng, Lifang.,Shi, Chunwei.,Bei, Ziye.,Li, Yayun.,Yuan, Dongxia.,...&Han, Jianzhong.(2016).Rosemary Extract in Combination with -Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,19(10),2338-2348.
MLA Feng, Lifang,et al."Rosemary Extract in Combination with -Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 19.10(2016):2338-2348.
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