A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts

The effects of black seed (Nigella sativa), allspice, bay leaf, caraway, cardamom, clove, and nutmeg extracts on the quality of raw ground chicken legs stored at 4 °C were investigated. During 12 days of storage, conjugated diene (CD) content, thiobarbituric acid reactive substances (TBARS), oxidati...

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Detalles Bibliográficos
Autores principales: Muzolf-Panek, Małgorzata, Kaczmarek, Anna, Tomaszewska-Gras, Jolanta, Cegielska-Radziejewska, Renata, Szablewski, Tomasz, Majcher, Małgorzata, Stuper-Szablewska, Kinga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555872/
https://www.ncbi.nlm.nih.gov/pubmed/32971932
http://dx.doi.org/10.3390/antiox9090903

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555872/
https://www.ncbi.nlm.nih.gov/pubmed/32971932
http://dx.doi.org/10.3390/antiox9090903

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