加入孜然和黑孜然作为天然防腐剂，增强鸡块的氧化稳定性

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-02-23 DOI:10.1080/10942912.2024.2317744

Muhammad Usman, Amna Sahar, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Faizan Afzal, Hafiz Ubaid Ur Rahman, Muhammad Azhar Ali, Waseem Khalid, Muhammad Zubair Khalid, Felix Kwashie Madilo

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引用次数: 0

摘要

本研究调查了小茴香和黑小茴香提取物作为天然抗氧化剂在冷藏温度（4°C）下储存12天的未烹饪鸡块中的有效性，以及在冷藏温度（5°C）下储存12天的未烹饪鸡块中的抗氧化剂的有效性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives

The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and c...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.