| 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 Publication | INTERNATIONAL JOURNAL OF FOOD PROPERTIES
 |
| ISSN | 1094-2912 |
| Volume | 19Issue:10Pages:2338-2348 |
| 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. |
| Subtype | Article |
| Keyword | Chicken Breast Muscle Rosemary Extract -polylysine Shelf Life Chilled Storage |
| DOI | 10.1080/10942912.2015.1130053 |
| WOS Headings | Science & Technology ; Life Sciences & Biomedicine |
| Indexed By | SCI |
| Funding Organization | 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) ; 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 Area | Food Science & Technology |
| WOS Subject | Food Science & Technology |
| WOS Keyword | MODIFIED ATMOSPHERE ; EPSILON-POLYLYSINE ; CHILLED STORAGE ; SHELF-LIFE ; MEAT ; ANTIOXIDANTS ; PRODUCTS ; FRESH ; FROZEN ; ANTIMICROBIALS |
| WOS ID | WOS:000380067100015 |
| Funding Organization | 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) ; 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) |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.ihb.ac.cn/handle/342005/27916 |
| Collection | 藻类生物技术和生物能源研发中心 |
| Affiliation | 1.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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