Effect of Avishane Shirazi (Z ataria Multiflora ) and Clove (S yzygium Aromaticum ) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage-Reference-Cited by-同舟云学术

Effect of Avishane Shirazi (Z ataria Multiflora ) and Clove (S yzygium Aromaticum ) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

Published:2015-07-03 Issue:4 Volume:38 Page:240-247
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Aliakbarlu Javad¹,Khalili Sadaghiani Surur¹

Affiliation:

1. Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran

Funder

Office of Vice Chancellor for Research of Urmia University

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12147/fullpdf

Reference35 articles.

1. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage;Abd El-Alim;J. Sci. Food Agric.,1999

2. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef;Ahn;J. Food Sci.,2002

3. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef;Ahn;J. Food Prot.,2004

4. Chemistry of Zataria multiflora (Lamiaceae);Ali;Phytochemistry,2000

5. Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran;Aliakbarlu;Food Sci. Biotechnol.,2013

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The correlation among residual nitrites, biogenic amines, N‐nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract‐treated sausage during storage;Food Science & Nutrition;2023-06-15

2. An overview of the natural antimicrobial alternatives for sheep meat preservation;Comprehensive Reviews in Food Science and Food Safety;2022-07-25

3. Kekik, Biberiye ve Fesleğen Ekstraktlarının -18oC'de Depolanan Uskumru Köftelerinin Kimyasal, Duyusal ve Mikrobiyolojik Kalitesine Etkisi;Acta Aquatica Turcica;2022-06-01

4. Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage;Foods;2022-03-29

5. Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study;Journal of Dairy Science and Biotechnology;2020-12