Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*a*b*), TBARS values, DPPH scavenging activity assay...

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Bibliographic Details
Main Authors: Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović, Nataša Živković Šojić
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2017-06-01
Series:Czech Journal of Food Sciences
Subjects:
natural antioxidant
lipid oxidation
microbiology
meat products
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201703-0001_antioxidant-activity-of-juniperus-communis-l-essential-oil-in-cooked-pork-sausages.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-201703-0001_antioxidant-activity-of-juniperus-communis-l-essential-oil-in-cooked-pork-sausages.php

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