Chicken meatballs

Quality Evaluation of Chicken Meatballs Enriched with Lemongrass (Cymbopogon citratus) Essential Oil During Refrigerated Storage

Olayemi Awodoyin & Sekinah Oladimeji · Asian Food Science Journal · 2026

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 Article 10.9734/afsj/2026/v25i8906

Valorization of Eggshell Waste into Calcium and Collagen-Based Nutritional Supplements

Mai M. Elkordy, Naglaa A. El-Senousi, Zein H. & Tarik A. Mohamed · Asian Food Science Journal · 2025

Aims: Utilizing eggshell waste is a comprehensive solution that tackles the issues of waste accumulation in the environment, pollution, and financial resources allocated to its disposal while producing high-value goods. This study aims to repurpose this waste to produce nutrition...

Open access Research Article 10.9734/afsj/2025/v24i12833

The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

Nur Ifadah Rohmah, Herly Evanuarini & Imam Thohari · Asian Food Science Journal · 2023

Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour. Stud...

Open access Research Article 10.9734/afsj/2023/v22i8648