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About
Contact & Profiles
A5057943617
Research Areas
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Insect Utilization and Effects
Universidade Federal de Roraima
2020
The objective of the present experiment was to evaluate effects including essential oil copaiba and oregano as a possible replacement for synthetic butylated hydroxytoluene (BHT) additives in fish meat ball. PH, cooking loss, texture, color, sensory acceptability chemical composition were evaluated. addition had an effect on color ball (P <0.05), showing better results * Hue compared BHT, b Croma control (COM). In addition, oils showed lowest water losses by improved aroma <0.05)....
10.33448/rsd-v9i10.9078
article
EN
Research Society and Development
2020-10-18
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