The effect of plant essential oils on physicochemical properties of chicken nuggets
In: Journal of Food Measurement and Characterization, Jg. 16 (2021-11-15), S. 772-783
Online
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Zugriff:
This study provides an overview of the effect of rosemary, marjoram, clove, and sage essential oils (600 ppm) on chemical, sensory, and oxidative properties of chicken nuggets, which were stored at − 18 °C for 3 months. Addition of essential oils did not change the chemical composition of nuggets. The results showed the reduction of tiobarbituric acid reactive substances, peroxide value, free radical scavenging activity, and total phenolic compounds (TPC) over time (p 0.05). Notably, clove had the highest TPC (80.51 g GAE/g) as well as DPPH free radical scavenging activity (95.21%). Finally, rosemary and clove essential oils reduced fat oxidation of chicken nuggets but increased the shelf life and consumer acceptance. Thus, the mentioned essential oils can be used as a rich natural source of antioxidants in meat products in order to tailor both shelf life and palatability of foodstuffs.
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The effect of plant essential oils on physicochemical properties of chicken nuggets
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Autor/in / Beteiligte Person: | Varidi, Mehdi ; Ghasemi, Bahram ; Seyed Ahmad Emami ; Mohammad Javad Varidi ; Kazemi-Taskooh, Zahra |
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Zeitschrift: | Journal of Food Measurement and Characterization, Jg. 16 (2021-11-15), S. 772-783 |
Veröffentlichung: | Springer Science and Business Media LLC, 2021 |
Medientyp: | unknown |
ISSN: | 2193-4134 (print) ; 2193-4126 (print) |
DOI: | 10.1007/s11694-021-01204-1 |
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