Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers

Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (<i>Sambucus nigra</i>) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4...

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Bibliographic Details
Main Authors: Kristina Jonušaite, Petras Rimantas Venskutonis, Gines Benito Martínez-Hernández, Amaury Taboada-Rodríguez, Gema Nieto, Antonio López-Gómez, Fulgencio Marín-Iniesta
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
<i>Sambucus nigra</i>
lipid peroxidation
antimicrobial
plant essential oil
salmon burger
Online Access:https://www.mdpi.com/2304-8158/10/4/776

Internet

https://www.mdpi.com/2304-8158/10/4/776

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