Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers

We evaluated the effects of the inclusion of copaíba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytoluene (BHT) in sheep burgers during 14 days of storage in a refrigerated display case (4°C). During the shelf life days, a...

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Detalles Bibliográficos
Autores principales: Monteschio, Jéssica de Oliveira, de Vargas Junior, Fernando Miranda, Alves da Silva, Adrielly Lais, das Chagas, Renata Alves, Fernandes, Tatiane, Leonardo, Ariadne Patricia, Kaneko, Isabelle Naemi, de Moraes Pinto, Laura Adriane, Guerrero, Ana, de Melo Filho, Antônio Alves, Ferraz, Vany Perpétua, Fagundes, Gisele Maria, Muir, James Pierre
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7971551/
https://www.ncbi.nlm.nih.gov/pubmed/33735251
http://dx.doi.org/10.1371/journal.pone.0248499

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7971551/
https://www.ncbi.nlm.nih.gov/pubmed/33735251
http://dx.doi.org/10.1371/journal.pone.0248499

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