Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity

Lactic acid, gallic acid, and their mixture (1% each) were prepared (LA, GA, and LGA) and plasma-activated organic acids (PAOA) were produced through exposure to plasma for 1 h (PAL, PAG, and PLGA). Chicken breast and drumstick were immersed in the prepared solutions for 10 min and analyzed their an...

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Detalles Bibliográficos
Autores principales: Lee, Hag Ju, Lee, Hyun Jung, Ismail, Azfar, Sethukali, Anand Kumar, Park, Dongbin, Baek, Ki Ho, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
MICROBIOLOGY AND FOOD SAFETY
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10585309/
https://www.ncbi.nlm.nih.gov/pubmed/37832189
http://dx.doi.org/10.1016/j.psj.2023.103126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10585309/
https://www.ncbi.nlm.nih.gov/pubmed/37832189
http://dx.doi.org/10.1016/j.psj.2023.103126

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