The impact of commercial polyphenolic extracts on meat spoilage bacteria

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Pliki

Impact_commercial_polyphenolic_extracts_Nowak_Czyzowska_2015.pdf (194.21 KB)

Data

2015

Autorzy

Tytuł czasopisma

ISSN czasopisma

Tytuł tomu

Wydawca

Lodz University of Technology Press
Wydawnictwa Politechniki Łódzkiej

Abstrakt

According to Regulation 178/2002 (EU) spoiled food is considered unsafe. One of the most susceptible to microbial spoilage products are raw and processed meat. Because of its rich chemical composition, high water activity and pH, meat is an excellent habitat for numerous microorganisms [1]. The combination of VP, MAP and natural antimicrobial agents could be very promising Polyphenols can be potentially used as natural preservatives. They have been reported to have a variety of biological effects including antimicrobial activities. The aim of the study was the investigation of influence of black carrot and red cabbage extracts on meat spoilage bacteria.

Opis

Słowa kluczowe

Cytowanie

Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 68

URI

http://bacif.p.lodz.pl/

Kolekcje

Artykuły (WBiNoŻ)