The effect of plant essential oils on physicochemical properties of chicken nuggets

The effect of plant essential oils on physicochemical properties of chicken nuggets

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. T...

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Veröffentlicht in:Journal of food measurement & characterization 2022-02, Vol.16 (1), p.772-783
Hauptverfasser: Ghasemi, Bahram, Varidi, Mohammad Javad, Varidi, Mehdi, Kazemi-Taskooh, Zahra, Emami, Seyed Ahmad
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants
Chemical composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickens
Engineering
Essential oils
Food Science
Free radicals
Malondialdehyde
Meat
Meat products
Oils & fats
Original Paper
Oxidation
Palatability
Phenolic compounds
Phenols
Physicochemical properties
Rosemary
Scavenging
Sensory evaluation
Shelf life
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Zusammenfassung: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 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-021-01204-1