Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract

Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract

ABSTRACTThe aim of the current study was to explore the preservative effect of aqueous coriander extract and butylated hydroxytoluene (BHT) on the shelf life of refrigerated chicken patties for 9 days. For this purpose, BHT (100 ppm) and aqueous coriander extract (1%) was applied to improve the stor...

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Bibliographic Details
Main Authors: Awais Ahmad, Nasir Mahmood, Muzzamal Hussain, Umme Aiman, Samiah H. Al-Mijalli, Muhammad Ahtisham Raza, Entessar Al Jbawi
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Poultry meat
coriander
oxidative stability
microbial stability
Green extraction
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2189086

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2023.2189086

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