Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and...

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Detalles Bibliográficos
Autores principales: Jonušaite, Kristina, Venskutonis, Petras Rimantas, Martínez-Hernández, Gines Benito, Taboada-Rodríguez, Amaury, Nieto, Gema, López-Gómez, Antonio, Marín-Iniesta, Fulgencio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065744/
https://www.ncbi.nlm.nih.gov/pubmed/33916629
http://dx.doi.org/10.3390/foods10040776

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065744/
https://www.ncbi.nlm.nih.gov/pubmed/33916629
http://dx.doi.org/10.3390/foods10040776

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