Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage
Author:
Funder
Earmarked Fund for China Agriculture Research System
Chongqing Herbivorous livestock Industry Technology System
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-04998-6.pdf
Reference38 articles.
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2. Aminzare M, Tajik H, Aliakbarlu J, Hashemi M, Raeisi M (2018) Effect of cinnamon essential oil and grape seed extract as functional-natural additives in the production of cooked sausage-impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens. J Food Saf 38(4):e12459
3. Amiri E, Aminzare M, Azar HH, Mehrasbi MR (2019) Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Sci 153:66–74
4. Cairo PLG, Gois FD, Sbardella M, Silveira H, De Oliveira RM, Allaman IB, Cantarelli VS, Costa LB (2017) Effects of dietary supplementation of red pepper (Schinus terebinthifolius Raddi) essential oil on performance, small intestinal morphology and microbial counts of weanling pigs. J Sci Food Agric 98(2):541–548
5. Chang W, Liu F, Sharif HR, Huang Z, Goff HD, Zhong F (2019) Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat. Food Hydrocoll 90:50–61
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