Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere
The aim of the study was to determine the influence of sage extracts (0.02% and 0.05%) on the quality of turkey meatballs packed in a modified atmosphere (80% O2; 20% CO2) and stored at 4°C over a period of 9 days. Sage extract added to meatballs had a high antioxidant capacity due to a phenolic com...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1426632 |