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Abstract
“Chicken tawook” is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with...
Abstract
The study aimed to evaluate the antimicrobial activity of 0.5 or 1% (w/w) chitosan and 1% (w/w) garlic against Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in hummus dip stored at 4, 10, or 25°C for 28, 21, or 7 days, respectively. In hummus without garlic, at all storage temperatures and storage periods, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and...