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Home Academic Colleges College of Agricultural Engineering Sciences 📊 Academic Activities Seminar: Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions
Seminar: Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions
May 13, 2024, 10:29 p.m.

Objectives or Summary 

The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due to safety, improved well-being, and easier acceptance by customers compared to the use of synthetic preservatives. It was witnessed that the information that exists is limited, especially on the quality characteristics of chicken meat treated with a combination of natural food additives and HHP. Therefore, this research aimed to investigate a simultaneous combined effect of natural phenolic BACs (carvacrol) at 500 and 1000 ppm and HHP (300 and 600 MPa), particularly on the microbiological (aerobic mesophilic counts-AMCs), lipid oxidation (TBARS), physicochemical attributes and sensory (Electronic nose) aspects in fresh, minced chicken meat that has been vacuum packaged and stored in refrigerated conditions.

Presenter: Dr. Khabat Noori Hussein

Place: Department of Food Science and Technology

Date: 20.05.2024, 11:00 am