Effects of Sesame and Cinnamon extract on physicochemical characteristics, oxidative stability, and antimicrobial activity in fresh poultry meatballs at refrigerated storage

The research evaluated the capacity for longevity of fresh chicken meatballs with Sesame extract (SE) and Cinnamon extract (CE) and their combination as natural antioxidants in comparison with ascorbic acid (AA) and butylated hydroxytoluene (BHT) while stored at 4 °C temperature for 1, 5, and 10 day...

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Egile Nagusiak: Md. Golam Rabby, Md. Numan Islam, Md. Sakib Hasan, Md. Nayim Hossain, Mahfujul Alam, Asraful Alam, Md. Mahmudul Hasan, Rashida Parvin, Md. Ashrafuzzaman Zahid
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2025-10-01
Saila:Poultry Science
Gaiak:
Meatballs
Oxidative stability
Antioxidant capacity
Antimicrobial
Meat preservation
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S0032579125008144
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