Preservative effect of pomegranate-based marination with β-resorcylic acid and cinnamaldehyde on the microbial quality of chicken liver

Preservative effect of pomegranate-based marination with β-resorcylic acid and cinnamaldehyde on the microbial quality of chicken liver

ABSTRACT: Chicken liver is considered a delicacy in the Middle East where pomegranate molass is commonly used as a salad dressing and in marinade recipes. Marinated chicken liver is a common entrée and represents a value-added product compared to the otherwise unmarinated liver which commands a lowe...

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Bibliographic Details
Main Authors: Tareq M. Osaili, Fayeza Hasan, Dinesh K. Dhanasekaran, Azeema Arasudeen, Leila Cheikh Ismail, Hayder Hasan, Mona Hashim, Moez AlIslam Ezzat Faris, Hadia Radwan, Farah Naja, Ioannis N. Savvaidis, Reyad S. Obaid, Richard Holley
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Poultry Science
Subjects:
pomegranate molasses
shelf life
pH
lactic acid bacteria
cinnamaldehyde or β-resorcylic acid
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123008040

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http://www.sciencedirect.com/science/article/pii/S0032579123008040

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