Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature.
Different concentrations of lauricidin (LU, containing 1% lactic acid) and lactic acid alone (LA) were evaluated for their effectiveness in reducing naturally occurring microflora of raw chicken breasts. Chicken breasts were dipped in 0 (control), 0.5, 1.0, 1.5, and 2.0% solutions of LU (w/v) or LA...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15236/1/Inhibitory%20effects%20of%20lactic%20acid%20and%20lauricidin%20on%20spoilage%20organisms%20of%20chicken%20breast%20during%20storage%20at%20chilled%20temperature.pdf http://psasir.upm.edu.my/id/eprint/15236/ |
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