THE USE OF NATURAL ANTIOXIDANTS (OREGANO AND SAGE) TO REDUCE HEXANAL PRODUCTION IN PRECOOKED CHICKEN DURING CHILL STORAGE

THE USE OF NATURAL ANTIOXIDANTS (OREGANO AND SAGE) TO REDUCE HEXANAL PRODUCTION IN PRECOOKED CHICKEN DURING CHILL STORAGE

Background: The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing. Objectives: To compare oregano (Origanum vulgare L.) a...

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Bibliographic Details
Main Authors: Lilian MARQUES PINO, Carlos CAVALEIRO, Maria da CONCEIÇÃO CASTILHO, Marisa Aparecida BISMARA REGITANO D'ARCE, Elizabeth Aparecida DA SILVA TORRES, Fernando RAMOS
Format: Article
Language:English
Published: Universidad de Antioquia 2013-08-01
Series:Vitae
Subjects:
Antioxidantes naturales
pollo
hexanal
orégano
salvia
Online Access:http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042013000200003&lng=en&tlng=en

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http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042013000200003&lng=en&tlng=en

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