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Rosemary extract
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The present study was intended to evaluate the shelf life of chicken meat sausages incorporated with natural antioxidant extracts i.e., rosemary extract (RE) (Rosmarinus officinalis) and green tea extract (GTE) (Camellia sinensis) each at 0.2 % level and synthetic antioxidant (BHA at 0.01% level) under refrigeration (4±1°c) for a period of 8 days.
8p
kethamoi6
29-06-2020
24
0
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The effect of rosemary extract and oregano extract was compared with Butylated Hydroxytoluene (BHT) which was incorporated in chitosan film and studied the quality and shelflife of Indian Mackerel (Rastrelliger kanagurta) steaks during ice storage. The quality of the product was analysed by using biochemical methods (peroxide value, free fatty acid, thiobarbituric acid, trimethyl amino nitrogen, total volatile basic nitrogen, pH), microbial methods (total plate count) and sensory quality.
16p
angicungduoc5
12-06-2020
19
1
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The purpose of the study was undertaken to standardize processing protocol of fried snack and to evaluate economics of the developed product. Three treatments were prepared with incorporation of rosemary extract (T1), betel extract (T2) and their 1:1 combination (T3) in product by replacing amount (3%) of chicken powder from formulation to evaluate economics of the fried snack. All treatments and control group were deep fried at 1900C for 45 sec. to make the product.
8p
quenchua4
16-04-2020
23
3
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Multidrug-resistant bacterial strains are becoming a serious problem. Therefore, the application of natural antimicrobial agents from plant extracts combined with antibiotics to overcome this problem is of major importance. The antimicrobial activity of five plants (Rosemary, Marjoram, Mint, Dill and Neem) methanol extract prepared by ultrasonicassisted (UAE) combined with antibiotics (amoxicillin, doxycycline, gentamicin and difloxacin) against 41 Salmonella poultry isolates was tested using in vitro methods.
12p
kethamoi2
14-12-2019
20
0
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