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Home Academic Colleges College of Agricultural Engineering Sciences 📊 Academic Activities Seminar: Evaluation of In Vitro Antimicrobial Activity of Bioactive Compounds and the Effect of Allyl-Isothiocyanate on Chicken Meat Quality under Refrigerated Conditions
Seminar: Evaluation of In Vitro Antimicrobial Activity of Bioactive Compounds and the Effect of Allyl-Isothiocyanate on Chicken Meat Quality under Refrigerated Conditions
May 13, 2024, 10:25 p.m.

Objectives or Summary 

Natural antimicrobials are effective against both food-borne pathogens and spoilage bacteria. The aim of the current study was to assess the in vitro antimicrobial properties of eight natural bioactive compounds (BACs) and one synthetic compound, butylated hydroxytoluene (BHT), and to determine the BAC with the widest range of in vitro antibacterial activity at various concentrations in refrigerated fresh minced chicken meat. To the best of our knowledge, this is the first research to analyze the effects of AITC on common spoilage-causing Pseudomonas in poultry meat in addition to food-borne pathogenic bacteria and conduct a comprehensive analysis on the quality characteristics, including meat pigment profile, WHC, and E-nose aroma analyses in chilled stored chicken meat treated with the AITC.

Presenter: Dr. Khabat Noori Hussein

Place: Department of Food Science and Technology

Date: 20.05.2024, 10:30 am