Combined Effect of Impregnation with an <i>Origanum vulgare</i> Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

Combined Effect of Impregnation with an <i>Origanum vulgare</i> Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

The scope of this work is the study of a combined process including a dipping step into an oregano (<i>Origanum vulgare</i> ssp. <i>hirtum</i>) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consis...

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Bibliographic Details
Main Authors: Maria C. Giannakourou, Stylianos Poulis, Spyridon J. Konteles, Akrivi Dipla, Vladimiros P. Lougovois, Vassiliki Kyrana, Charalampos Proestos, Vassilia J. Sinanoglou
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Molecules
Subjects:
chicken fillets
<i>Origanum vulgare</i>
osmotic treatment
hurdle technology
shelf life improvement
Online Access:https://www.mdpi.com/1420-3049/26/9/2727

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