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

scholarly journals Effect of some essential oils on oxidative stability of peanut oil

1996 ◽  
Vol 47 (6) ◽  
pp. 397-400 ◽  
Author(s):  
Damián M. Maestri ◽  
Julio A. Zygadlo ◽  
Alicia L. Lamarque ◽  
Diana O. Labuckas ◽  
Carlos A. Guzmán
Keyword(s):  
Essential Oils ◽  
Oxidative Stability ◽  
Peanut Oil

scholarly journals Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

2019 ◽  
pp. 301-310
Author(s):  
Azadeh Rashidimehr ◽  
Ali Fazlara ◽  
Mehdi Zarei ◽  
Mehdi Pourmehdi ◽  
Mohammad Noshad
Keyword(s):  
Synergistic Effect ◽  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
The Novel ◽  
Natural Preservative ◽  
Basic Ingredient ◽  
Microbiological Characteristics

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

Meat Science ◽  
2014 ◽  
Vol 97 (2) ◽  
pp. 237-243 ◽  
Author(s):  
Dorra Aouadi ◽  
Giuseppe Luciano ◽  
Valentina Vasta ◽  
Saida Nasri ◽  
Daniela M.R. Brogna ◽  
...  
Keyword(s):  
Oral Administration ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Antioxidant Status ◽  
Rosmarinus Officinalis
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