Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with...

Descripción completa

Detalles Bibliográficos
Autores principales: Giannakourou, Maria C., Poulis, Stylianos, Konteles, Spyridon J., Dipla, Akrivi, Lougovois, Vladimiros P., Kyrana, Vassiliki, Proestos, Charalampos, Sinanoglou, Vassilia J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124957/
https://www.ncbi.nlm.nih.gov/pubmed/34066449
http://dx.doi.org/10.3390/molecules26092727

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124957/
https://www.ncbi.nlm.nih.gov/pubmed/34066449
http://dx.doi.org/10.3390/molecules26092727

Ejemplares similares