Effects of Sesame and Cinnamon extract on physicochemical characteristics, oxidative stability, and antimicrobial activity in fresh poultry meatballs at refrigerated storage

Effects of Sesame and Cinnamon extract on physicochemical characteristics, oxidative stability, and antimicrobial activity in fresh poultry meatballs at refrigerated storage

The research evaluated the capacity for longevity of fresh chicken meatballs with Sesame extract (SE) and Cinnamon extract (CE) and their combination as natural antioxidants in comparison with ascorbic acid (AA) and butylated hydroxytoluene (BHT) while stored at 4 °C temperature for 1, 5, and 10 day...

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Bibliografische gegevens
Hoofdauteurs: Md. Golam Rabby, Md. Numan Islam, Md. Sakib Hasan, Md. Nayim Hossain, Mahfujul Alam, Asraful Alam, Md. Mahmudul Hasan, Rashida Parvin, Md. Ashrafuzzaman Zahid
Formaat: Artikel
Taal:Engels
Gepubliceerd in: Elsevier 2025-10-01
Reeks:Poultry Science
Onderwerpen:
Meatballs
Oxidative stability
Antioxidant capacity
Antimicrobial
Meat preservation
Online toegang:http://www.sciencedirect.com/science/article/pii/S0032579125008144
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http://www.sciencedirect.com/science/article/pii/S0032579125008144

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