Add to ORKGThe effect of coriander essential oil (CEO) at concentrations of 0.075-0.150 µL/g on lipid oxidation (thiobarbituric acid reactive substances-TBARS method) and flavor of cooked pork sausages was investigated. CEO addition caused a statistically significant (p<0.05) decrease of TBARS values compared with the control, which can probably be accredited to the antioxidant potential of coriander essential oil. The addition of CEO in concentrations of 0.100 µL/g and 0.125 µL/g produced only slight differences in flavor. However, slight/moderate flavor differences were observed for sausages produced with 0.150 µL/g of CEO compared to the control ones. Hence, the obtained results showed that the addition of CEO in concentrations of 0.075-0.125 µL/g ...
AbstractThis study was designed to examine the effect of operating conditions on essential oil compo...
This study was designed to examine the effect of operating conditions on essential oil composition a...
A study on the inhibition of oxidative deterioriation of chicken sausage products added with essenti...
This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution wi...
Scientific evidence indicates that the high consumption of processed meat products is related to the...
Sausages are among the most common processed meat products worldwide. These products have very high ...
In recent years, essential oils have been qualified as natural antioxidants and proposed as potentia...
Several essential oils (EOs) can be used as natural alternatives to synthetic food additives in meat...
Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured wher...
The present study was conducted to extend the shelf life of Lyoner-type sausages during 40 days of s...
Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the fo...
Introduction: One of the most important challenges facing medical science is infectious diseases and...
We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooke...
Several synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT...
Both lipid oxidation and the Maillard reaction have been researched extensively. There has been a mu...
AbstractThis study was designed to examine the effect of operating conditions on essential oil compo...
This study was designed to examine the effect of operating conditions on essential oil composition a...
A study on the inhibition of oxidative deterioriation of chicken sausage products added with essenti...
This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution wi...
Scientific evidence indicates that the high consumption of processed meat products is related to the...
Sausages are among the most common processed meat products worldwide. These products have very high ...
In recent years, essential oils have been qualified as natural antioxidants and proposed as potentia...
Several essential oils (EOs) can be used as natural alternatives to synthetic food additives in meat...
Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured wher...
The present study was conducted to extend the shelf life of Lyoner-type sausages during 40 days of s...
Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the fo...
Introduction: One of the most important challenges facing medical science is infectious diseases and...
We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooke...
Several synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT...
Both lipid oxidation and the Maillard reaction have been researched extensively. There has been a mu...
AbstractThis study was designed to examine the effect of operating conditions on essential oil compo...
This study was designed to examine the effect of operating conditions on essential oil composition a...
A study on the inhibition of oxidative deterioriation of chicken sausage products added with essenti...