Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin-Reference-Cited by-同舟云学术

Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin

Published:2020-03-12 Issue:4 Volume:8 Page:2094-2101
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tang Hui¹,Darwish Wageh Sobhy²³^ORCID,El‐Ghareeb Waleed Rizk⁴,Al‐Humam Naser A.⁵,Chen Lin¹,Zhong Rui‐Min¹,Xiao Zi‐Jun¹,Ma Jin‐Kui⁶^ORCID

Affiliation:

1. Henry Fok School of Food Science and Engineering Shaoguan University Shaoguan China

2. Food Control Department Faculty of Veterinary Medicine Zagazig University Zagazig Egypt

3. Department of Health Science and Technology Faculty of Health Sciences Hokkaido University Sapporo Japan

4. Department of Veterinary Public Health and Animal Husbandry College of Veterinary Medicine King Faisal University Hofuf Saudi Arabia

5. Department of Microbiology and Parasitology College of Veterinary Medicine King Faisal University Hofuf Saudi Arabia

6. School of Food & Pharmaceutical Engineering Zhaoqing University Zhaoqing China

Funder

key project from Henry Fok School of Food Science and Engineering, Shaoguan University

Guangdong Provincial Department of Education Youth Innovation Talent Project

Science and Technology Planning Project of Shaoguan of Guangdong Province of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1503

Reference27 articles.

1. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

2. Easy and Rapid Purification of Highly Active Nisin

3. Antilisterial Effects of a Sorbate-Nisin Combination In Vitro and on Packaged Beef at Refrigeration Temperature

4. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators

5. Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

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