Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage

Faculty Veterinary Medicine Year: 2023
Type of Publication: ZU Hosted Pages: 2464-2474
Authors:
Abdallah Fekry Abdallah Mahmoud
Journal: Journal of Food Measurement and Characterization Springer US Volume: 17
Keywords : Effects , edible chitosan coating containing Salvia    
Abstract:
Rabbit meat is one of the most consumed meats throughout the world and is extremely susceptible to spoilage due to its high protein and moisture content. Natural preservatives with antioxidant and antibacterial properties are needed to maintain meat quality and increase its shelf life. This study examined the effect of 1% chitosan (CH), 0.2% rosemary (Salvia rosmarinus) essential oil (REO), and their combination on pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) levels, and the microbial profile of rabbit meat stored over 12 days at 4 °C.
    
     
 
       

Author Related Publications

  • Abdallah Fekry Abdallah Mahmoud, "Detection and enumeration of Listeria monocytogenes using real time PCR and MPN-PCR in meat products and its survival during refrigeration and frying", University of Sadat City, 2017 More
  • Abdallah Fekry Abdallah Mahmoud, "Determination of organochlorine pesticides (OCPs) in the edible offal of Egyptian buffalo", Japanese Journal of Veterinary Research, 2013 More
  • Abdallah Fekry Abdallah Mahmoud, "Biological Hazards Associated with Chicken Meat: A Review", Faculty of Veterinary Medicine, Assiut University, Egypt., 2023 More
  • Abdallah Fekry Abdallah Mahmoud, "Distribution and health risk assessment of organochlorine pesticides (OCPs) residue in edible cattle tissues from northeastern part of Egypt: High accumulation level of OCPs in tongue", Elesvier, 2016 More
  • Abdallah Fekry Abdallah Mahmoud, "EFFECT OF POMEGRANATE PEEL POWDER ON THE HYGIENIC QUALITY OF BEEF SAUSAGE", Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra), 2017 More

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