Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition-Reference-Cited by-同舟云学术

Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition

Published:2023-06 Issue: Volume:395 Page:110190
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Hajar-Azhari Siti,Daud Nuraldayana,Muhialdin Belal J.,Joghee Naadjidah,Kadum Hana,Meor Hussin Anis Shobirin

Funder

Universiti Putra Malaysia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference54 articles.

1. Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR;Algboory;LWT Food Sci. Technol.,2021

2. Official methods of analysis of AOAC International;AOAC,2012

3. Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef;Arrioja-Bretón;Food Control,2020

4. Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread;Asri;LWT Food Sci. Technol.,2020

5. Application of lactic acid bacteria for the biopreservation of meat products: a systematic review;Barcenilla;Meat Sci.,2022

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds;Food Research International;2024-07

2. The effect of rosemary, ginger, or garlic on microbial shelf life and sensory acceptability of nutritionally enriched cassava-based pancake (Kabalagala);Applied Food Research;2024-06

3. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review;Foods;2023-10-01

4. 1-Methylcyclopropene Alleviates Postharvest Chilling Injury of Snap Beans by Enhancing Antioxidant Defense System;Food Technology and Biotechnology;2023-06-11