Effect of Garlic (Allium Sativum) on the quality and characteristics of meat and particularly chicken meat

سال انتشار: 1392
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,471

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شناسه ملی سند علمی:

GHOCHANFOOD02_157

تاریخ نمایه سازی: 30 تیر 1392

چکیده مقاله:

In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications,becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternativesolutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coatingtreatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of naturalcompounds especially garlic and its derivative in food sector. In particular, the review will gather numerous studies of effect of garlic on meat and particularly chicken meat

نویسندگان

Milad Abdollahpour

Department of Food Science & Technology, Quchan Branch, Islamic Azad University,

Nooshin Abdollahpour

Department of Biology, Faculty of Sciences, Islamic Azad University-Mashhad Branch,