A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts

A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts

The effects of black seed (<i>Nigella sativa</i>), allspice, bay leaf, caraway, cardamom, clove, and nutmeg extracts on the quality of raw ground chicken legs stored at 4 °C were investigated. During 12 days of storage, conjugated diene (CD) content, thiobarbituric acid reactive substanc...

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Main Authors: Małgorzata Muzolf-Panek (Author), Anna Kaczmarek (Author), Jolanta Tomaszewska-Gras (Author), Renata Cegielska-Radziejewska (Author), Tomasz Szablewski (Author), Małgorzata Majcher (Author), Kinga Stuper-Szablewska (Author)
Format: Book
Published: MDPI AG, 2020-09-01T00:00:00Z.
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