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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