期刊
POULTRY SCIENCE
卷 94, 期 7, 页码 1699-1710出版社
OXFORD UNIV PRESS
DOI: 10.3382/ps/pev134
关键词
antimicrobials; natural; chemical; sensory characteristics; consumer
资金
- USDA SBIR program [USDA-NIFA-SBIR-2012-33610-20048]
Antimicrobial agents are added to poultry products after slaughter to prevent the growth of pathogenic and spoilage microorganisms and to extend the shelf-life of these products. Antimicrobials can be either natural or chemical, which may affect the sensory attributes at elevated concentrations, such as surface color, odor, flavor, taste, and texture of the poultry products. Thus, when selecting antimicrobials for use in poultry processing, it is vital to consider the antimicrobial-induced changes in sensory aspects from the consumers' perspectives. In spite of its importance, there has been no systematic review on the influences of antimicrobials on sensory aspects of poultry products. This paper reviews the major antimicrobial agents used in the poultry processing industry and their effects on sensory aspects of the poultry products.
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