Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste

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Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste

Ready-to-eat (RTE) chilli shrimp paste has a short shelf life; thus, chemical additives are usually added to extend it. However, certain additives have potential health implications. In this regard, plant essential oils (EOs) which exhibit antibacterial properties can be used as an alternative for e...

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Bibliographic Details
Main Authors:	Chan, M. T., Mahmud @ Ab Rashid, Nor Khaizura, Mahyudin, Nor Ainy, Jamaludin, Nazzatush Shimar, Mohd Khairul, Nurul Shafiqa Atikah, Yahya, Ummul Izzatul Izzah
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/98066/ http://psasir.upm.edu.my/id/eprint/98066/1/upm4.pdf

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