Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat

This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that...

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Bibliographic Details
Published in:	Grasas y aceites (Sevilla) Vol. 75; no. 1; p. e540
Main Authors:	Yılmaz, G., Küçük, A.İ., Bilecen Şen, D., Kılıç, B.
Format:	Journal Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 01-01-2024
Subjects:	Aloe vera gel Aloe vera leaf skin Edible coating Poultry meat
Online Access:	Get full text
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