ArticleFood science & nutrition2025
Effect of Plum-Sour-Based Marination Liquids Enriched With Linalool and Eugenol on the Microbiological and Sensory Quality of Chicken Breast Meat.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Herein, the effects of linalool and eugenol in a plum-sour-based marinade were investigated to extend the shelf life of vacuum-packed chicken breast fillets by controlling pathogenic and spoilage microorganisms. Chicken breast fillets were marinated in a plum-sour-based marinade containing linalool or eugenol at a ratio of 0.15% or 0.30%, as determined by the results of in vitro antibacterial analysis. The pH and microbiological quality of the samples were assessed on 0, 3, 6, and 9 days of storage. The dominant microorganisms in the chicken breast fillets were found to be TVC and
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