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International Journal of Food Properties Volume 19, 2016 - Issue 10
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Original Articles

Rosemary Extract in Combination with ɛ-Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage

Lifang FengSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, ChinaView further author information
,
Chunwei ShiSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, ChinaView further author information
,
Ziye BeiSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, ChinaView further author information
,
Yayun LiSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, ChinaView further author information
,
Dongxia YuanState Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, ChinaView further author information
,
Yingchun GongState Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, ChinaView further author information
&
Jianzhong HanSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, ChinaCorrespondence[email protected]
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Pages 2338-2348 | Received 19 Aug 2015, Accepted 07 Dec 2015, Published online: 22 Jun 2016

Citations (16)

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Huai-Xiang Tian, Ya-Jing Zhang, Lan Qin, Chen Chen, Yuan Liu & Hai-Yan Yu. (2018) Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue. International Journal of Food Properties 21:1, pages 471-483.
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Articles from other publishers (15)

Junfang Xia, Xinyu Sun, Pei Jia, Lihua Li, Ke Xu, Yuanyuan Cao, Xin Lü & Li Wang. (2023) Multifunctional sustainable films of bacterial cellulose nanocrystal-based, three-phase pickering nanoemulsions: A promising active food packaging for cheese. Chemical Engineering Journal 466, pages 143295.
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Milad Yaghoubi, Kazem Alirezalu, Javad Hesari, Seyed Hadi Peighambardoust, Monika Marcinkowska-Lesiak, Younes Barzegar, Seyed Razi Hoseinian-Khosrowshahi, Krystian Marszałek & Amin Mousavi Khaneghah. (2023) Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage. Meat Science 198, pages 109097.
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Ali Ayaseh, Kazem Alirezalu, Milad Yaghoubi, Zahra Razmjouei, Shima Jafarzadeh, Krystian Marszałek & Amin Mousavi Khaneghah. (2022) Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical , and sensory properties. Food Bioscience 49, pages 101936.
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Marwan Al-Hijazeen. (2022) Recommended level of rosemary extract (<i>Rosmarinus officinalis</i> L.) based on lipid oxidation, total volatiles, and sensory evaluation of treated cooked chicken meat. Food Science and Technology Research 28:5, pages 391-401.
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Marwan AL-HIJAZEEN. (2022) The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality. Food Science and Technology 42.
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Beatriz da Silva Frasao, Anisio Iuri Lima dos Santos Rosario, Bruna Leal Rodrigues, Hariadyne Abreu Bitti, Jéssica Diogo Baltar, Regina Isabel Nogueira, Marion Pereira da Costa & Carlos Adam Conte-Junior. (2021) Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat. Poultry Science 100:8, pages 101232.
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Kazem Alirezalu, Hosein Shafaghi Movlan, Milad Yaghoubi, Mirian Pateiro & José M. Lorenzo. (2021) ɛ-polylysine coating with stinging nettle extract for fresh beef preservation. Meat Science 176, pages 108474.
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Kazem Alirezalu, Milad Yaghoubi, Leila Poorsharif, Shadi Aminnia, Halil Ibrahim Kahve, Mirian Pateiro, José M. Lorenzo & Paulo E. S. Munekata. (2021) Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods 10:5, pages 1003.
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Weiqing Lan, Yuqing Sun, Nannan Zhang & Jing Xie. (2021) Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker (Pseudosciaena crocea) during ice storage. Food Science and Biotechnology 30:3, pages 465-474.
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Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, Amin Mousavi Khaneghah, Abolfazl Alirezalu, Mirian Pateiro & José M. Lorenzo. (2021) Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages. Meat Science 172, pages 108318.
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Jiahui Jiang, Min Zhang, Bhesh Bhandari & Ping Cao. (2020) Development of Chinese yam/chicken semi-liquid paste for space foods. LWT 125, pages 109251.
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Kazem Alirezalu, Javad Hesari, Zabihollah Nemati, Paulo E.S. Munekata, Francisco J. Barba & Jose M. Lorenzo. (2019) Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International 120, pages 839-850.
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M. AL-HIJAZEEN & M. AL-RAWASHDEH. (2019) Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties. Food Science and Technology 39:1, pages 27-34.
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Beatriz Frasao, Marion Costa, Fabricio Silva, Bruna Rodrigues, Jéssica Baltar, Jasmim Araujo, Daniel Moreira, Renata Torrezan & Carlos Conte-Junior. (2018) Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C. PLOS ONE 13:12, pages e0208306.
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Soyoung Na, Jin-Hee Kim, Hye-Jin Jang, Hee Jung Park & Se-Wook Oh. (2018) Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. International Journal of Biological Macromolecules 115, pages 1103-1108.
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