Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

Microbiological Quality of Fresh Chicken Breast Meat after Rosemary Essential Oil Treatment and Vacuum Packaging

The objective of the present research was to develop vacuum packaging incorporated with Rosmarinus officinalis L. essential oil treatment of fresh chicken breast meat. For this purpose, fresh chicken’s meat breast samples were divided into three groups. First group was kept as a control group with air packaging, others one was with vacuum packaging of samples and last one group was treated with...

Effect of Different Levels of Turmeric and Rosemary Essential Oils on Performance and Oxidative Stability of Broiler Meat

The present study was conducted to investigate the effect of dietary supplementation of turmeric (TEO) and rosemary (REO) essential oils on growth performance and oxidative stability of broiler meat. Five hundred forty day-old chickens (Cobb 500) were randomly allotted to a 3 × 3 factorial arrangement with three levels of turmeric essential oil (T1=0, T2=75 and T3=150 mg/kg) and three levels of...

Vacuum or Modified Atmosphere Packaging and Edta-nisin Treatment to Increase Poultry Product Shelf Life

Antioxidant Effects of Aromatic Plant Essential Oils on Oxidative Stability of Ghee

Aim of the Study: The study was aimed to assess the antioxidant properties of four plants native EO in comparison with synthetic antioxidants during storage of ghee as a food model. Materials and Methods: The essential oils (EOs) were prepared and analyzed to total phenol content, DPPH, reducing power assay and also their effect on the oxidative stability of ghee during the accelerated storage...

;aFlavor and Oxidative Stability of Hydrogenated and Unhydrogenated Soybean Oils. Efficacy of Plastic Packaging

Soybean oils were packaged in polyvinylchloride, acrylonitrile, clear glass and amber glass bottles and their flavor stabilities were evaluated by a trained sensory panel. Hydrogenated and unhyrdogenated oils showed similar patterns of flavor deterioration regardless of container or type of aging. In accelerated light-exposure tests with air in the headspace, oils in plastic bottles showed flav...