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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Päätekijät: Md. Golam Rabby, Md. Numan Islam, Md. Sakib Hasan, Md. Nayim Hossain, Mahfujul Alam, Asraful Alam, Md. Mahmudul Hasan, Rashida Parvin, Md. Ashrafuzzaman Zahid
Aineistotyyppi: Artikkeli
Kieli:englanti
Julkaistu: Elsevier 2025-10-01
Sarja:Poultry Science
Aiheet:
Meatballs
Oxidative stability
Antioxidant capacity
Antimicrobial
Meat preservation
Linkit:http://www.sciencedirect.com/science/article/pii/S0032579125008144
Tagit: Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
Lisää ensimmäinen kommentti!
Kirjaudu sisään ensin

Samankaltaisia teoksia