Background: Chicken meat products are highly susceptible to oxidative and microbial deterioration during storage, creating a need for safe natural preservatives that can maintain product quality. Lemongrass (Cymbopogon citratus) essential oil possesses antioxidant and antimicrobi...
Open access
Research Article10.9734/afsj/2026/v25i8906
A. O. Akinwumi, C. O. Olagoke, S. J. Ayoola, A. K. Ola, R. A. Atandah, B. S. Olawuyi, O. O. Olatunji & A. A. Odunsi·Asian Food Science Journal·2022
Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants....
Open access
Research Article10.9734/afsj/2022/v21i10608
The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...
Open access
Research Article10.9734/AFSJ/2019/43378