scholarly journals Research Note: Effects of Carbon Dioxide, Freezing and Vacuum Packaging on the Oxidative Stability of Mechanically Deboned Poultry Meat

1990 ◽  
Vol 69 (10) ◽  
pp. 1813-1815 ◽  
Author(s):  
S. BARBUT ◽  
Y. KAKUDA ◽  
D. CHAN
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Stability ◽  
Vacuum Packaging ◽  
Research Note ◽  
Poultry Meat

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Oxidative Stability of Amino Polymer–Alumina Hybrid Adsorbents for Carbon Dioxide Capture

2013 ◽  
Vol 27 (3) ◽  
pp. 1547-1554 ◽  
Author(s):  
Sumit Bali ◽  
Thomas T. Chen ◽  
Watcharop Chaikittisilp ◽  
Christopher W. Jones
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Stability ◽  
Carbon Dioxide Capture

scholarly journals Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

10.5219/622 ◽  
2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Adriana Pavelková ◽  
Marek Bobko ◽  
Peter Haščík ◽  
Miroslava Kačániová ◽  
Jana Tkáčová
Keyword(s):  
Essential Oils ◽  
Oxidative Stability ◽  
Vacuum Packaging

Oxidative Stability of Canola Oils Extracted with Supercritical Carbon Dioxide

LWT ◽  
1998 ◽  
Vol 31 (7-8) ◽  
pp. 687-693 ◽  
Author(s):  
Roman Przybylski ◽  
Young-Chul Lee ◽  
In-Hwan Kim
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Oxidative Stability ◽  
Canola Oils ◽  
Supercritical Carbon
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