The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage
In this study, the effects of chitosan film (1 and 2%) containing rosemary essential oil (1%) in free and nanoliposome forms were investigated on the physicochemical, microbial, organoleptic, and oxidation characteristics of chicken burgers during storage (day 1, day 10, and day 20) at 4°C. The resu...
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| Veröffentlicht in: | Journal of food processing and preservation 2023-06, Vol.2023, p.1-8 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | In this study, the effects of chitosan film (1 and 2%) containing rosemary essential oil (1%) in free and nanoliposome forms were investigated on the physicochemical, microbial, organoleptic, and oxidation characteristics of chicken burgers during storage (day 1, day 10, and day 20) at 4°C. The results showed that chitosan and rosemary essential oil decreased pH, total volatile basic nitrogen compounds (TVB-N), and oxidation parameters (peroxide value and thiobarbituric acid) in the chicken burgers (p |
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| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1155/2023/8381828 |