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La garcinia come conservante della carne di pollo
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ISBN10: 6209036104
ISBN13: 9786209036101
Publisher: Edizioni Sapienza
Published: Nov 12 2025
Pages: 112
Weight: 0.35
Height: 0.27 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786209036101
Publisher: Edizioni Sapienza
Published: Nov 12 2025
Pages: 112
Weight: 0.35
Height: 0.27 Width: 6.00 Depth: 9.00
Language: Italian
I conservanti naturali aumentano la durata di conservazione della carne e dei prodotti a base di carne, poiché gli estratti di molte erbe, piante e frutti possiedono proprietà antiossidanti e antimicrobiche. Non sono disponibili rapporti scientifici sull'uso dell'estratto di frutto di Garcinia cambogia come conservante nella carne. Pertanto, il presente studio è stato condotto per valutare l'efficacia dell'estratto grezzo di frutto di Garcinia cambogia come agente antimicrobico nella carne di pollo e per il suo uso come conservante naturale per prolungare la durata di conservazione dei pezzi di carne di pollo e della carne di pollo macinata conservati in frigorifero. L'efficacia antimicrobica in vitro di un estratto grezzo del frutto di G. cambogia contro i comuni agenti patogeni batterici di origine alimentare è stata valutata mediante test di diffusione su agar. Per valutare la sua efficacia nel sistema della carne, il pollo macinato è stato inoculato con Escherichia coli e Salmonella Typhimurium e l'effetto dell'estratto su questi agenti patogeni è stato studiato durante la conservazione in frigorifero. L'estratto è stato testato per valutarne l'efficacia come agente decontaminante sotto forma di soluzione di immersione e anche come conservante per prolungare la durata di conservazione dei pezzi di carne di pollo e della carne macinata, a livelli dello 0,5, 1 e 1,5% in condizioni di refrigerazione.
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