000			02142cab a2200277Ia 45 0
001			u191505
003			SIRSI
008			110420s2010 ua ss b eng d
040			_aEAL
090			_aART AJVS V29 No1 6
100	1		_aRabie, Abd El-Daym.
240	1	0	_aAlexandria journal of veterinary science, 2010 v. 29 (1) _h[electronic reource].
245	1	0	_aEffect of Nigella sativa oil on the microbial quality of chilled chicken fillets _h[electronic reource].
300			_ap.51-59.
504			_aIncludes references.
520			_aThe present study was conducted to evaluate the effect of addition of different concentration of Nigella sativa oil on microbial quality of chicken fillets during refrigeration for 2, 4, 7, and 10 days storage depending on bacteriological assessments. There is no effect on sensory properties (odour and appearance) of treated chicken meat fillets during storage as compared with control one. Bacteriological examinations recorded high initial bacterial counts, Most Probable Number of coliforms, Staphylococcus aureus and yeast & molds counts). During refrigeration period, there was increase in bacterial counts . A series of five different oil concentrations were screened for their antibacterial and antifungal effects at 0.5, 1.0, 1.5, 2.0 and 2.5% (w /w)The results revealed that all oil percentages showed antibacterial activity against bacteria, yeast and molds on this assay. The oil at 2.0% concentration was more effective as compared to other concentrations on the bacterial count, coliforms count (MPN/gm), Staphylococcus aureusand yeast and molds counts. Therefore, Nigella sativa oil may be used as an antimicrobial agent in food products to prevent spoilage and may be used as preservative agent.
650		0	_aChicken industry.
650		0	_aFrozen chickens.
650		0	_aBlack cumin.
650		0	_aOilseed plants.
650		0	_aMicrobial metabolism.
700	1		_aMarzouk, N. M.
773	0		_tAlexandria Journal of Veterinary Science. _g2010.v.29(1) _x1110-2047 _7nnas _wu191343
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2010/AJVS/2910/1/51.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c45962 _d45962