Effect of thyme oil on the preservation of vacuum-packaged chicken liver.

@article{Papazoglou2012EffectOT,
  title={Effect of thyme oil on the preservation of vacuum-packaged chicken liver.},
  author={Stefania Papazoglou and Maria I Tsiraki and Ioannis N Savvaidis},
  journal={Journal of food science},
  year={2012},
  volume={77 8},
  pages={M473-80}
}
In this study fresh chicken liver meat was stored under vacuum packaging (VP) and under refrigeration (4 °C). The following treatments were used: V (control samples, stored under VP), VT1 (thyme oil; 0.1% v/w, stored under VP) and VT2 (thyme oil; 0.3% v/w, stored under VP). Lipid oxidation was low, as judged by determination of malondialdehyde (MDA) values, in vacuum-packaged chicken liver meat, both in the absence or presence of thyme essential oil (EO) during the entire storage period. Of the… CONTINUE READING
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