{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T18:14:40Z","timestamp":1788459280198,"version":"build-2803163510"},"reference-count":64,"publisher":"Public Library of Science (PLoS)","issue":"9","license":[{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS One"],"abstract":"<jats:p>\n                    This study evaluated how Monkey jack pulp extract (MJPE) impacted the raw Pangasius (\n                    <jats:italic>Pangasianodon hypophthalmus<\/jats:italic>\n                    ) fish balls physicochemical quality, microbiological safety, oxidative, and storage stability while being refrigerated. Fish balls were made with several antioxidants, including control (T0), butylated hydroxytoluene (BHT, T1), ascorbic acid (AA, T2), and MJPE at increasing concentrations (T3 and T4), and kept for 10 days at 4\u00b0C. On days 1, 5, and 10, changes in pH, cooking loss, color characteristics (\n                    <jats:italic>L*<\/jats:italic>\n                    ,\n                    <jats:italic>a*<\/jats:italic>\n                    ,\n                    <jats:italic>b*<\/jats:italic>\n                    , chroma, and hue angle), heme iron content, antioxidant activity (DPPH), lipid oxidation (TBARS), and total viable count (TVC) were assessed. All samples showed quality decrease with increasing storage time. However, antioxidants treated samples showed significantly (\n                    <jats:italic>P<\/jats:italic>\n                    \u2009&lt;\u20090.05) higher stability than the control treated samples in every storage day. T4 successfully inhibited pH rise, decreased cooking loss, maintained higher heme iron levels, and preserved color characteristics rather than other treatments. Additionally, T4 showed higher DPPH scavenging capacity (ranged 72.44% to 65.79%), whereas\u00a0the control showed the lower DPPH value (ranged 56.57% to 33.39%). TBARS value showed the lowest (0.31 to 0.41 mg MDA\/kg sample) in T4 and the highest (0.49 to 0.67 mg MDA\/kg sample) in the control. MJPE considerably reduced bacterial growth (0.80 to1.68 Log10 CFU\/mL) compared to control and synthetic antioxidants treated samples. In terms of keeping the quality and enhancing the shelf life, MJPE demonstrated significantly improved antioxidant and antimicrobial effects compared to BHT and AA (\n                    <jats:italic>P<\/jats:italic>\n                    \u2009&lt;\u20090.05). MJPE showed significant potential as a natural preservative for fish-based products by improving their physicochemical, microbiological, and oxidative stability during refrigerated storage.\n                  <\/jats:p>","DOI":"10.1371\/journal.pone.0357592","type":"journal-article","created":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T17:29:30Z","timestamp":1788456570000},"page":"e0357592","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":0,"title":["Functional application of monkey jack (Artocarpus lacucha) pulp extract as a natural preservative: Effects on quality, safety, and storage stability of raw pangasius fish balls"],"prefix":"10.1371","volume":"21","author":[{"given":"Md. Golam","family":"Rabby","sequence":"first","affiliation":[{"name":"Jashore University of Science and Technology","place":["Jashore, Bangladesh"],"department":["Department of Nutrition and Food Technology"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Nayim","family":"Hossain","sequence":"additional","affiliation":[{"name":"Jashore University of Science and Technology","place":["Jashore, Bangladesh"],"department":["Department of Nutrition and Food Technology"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maymuna Islam","family":"Keya","sequence":"additional","affiliation":[{"name":"Jashore University of Science and Technology","place":["Jashore, Bangladesh"],"department":["Department of Nutrition and Food Technology"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Ashrafuzzaman","family":"Zahid","sequence":"additional","affiliation":[{"name":"Jashore University of Science and Technology","place":["Jashore, Bangladesh"],"department":["Department of Nutrition and Food Technology"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rashida","family":"Parvin","sequence":"additional","affiliation":[{"name":"Jashore University of Science and Technology","place":["Jashore, Bangladesh"],"department":["Department of Nutrition and Food Technology"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8124-7539","authenticated-orcid":true,"given":"Md","family":"Syduzzaman","sequence":"additional","affiliation":[{"name":"Jashore University of Science and Technology","place":["Jashore, Bangladesh"],"department":["Department of Nutrition and Food Technology"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2026,9,3]]},"reference":[{"key":"pone.0357592.ref001","unstructured":"Technology T. Comparative study on nutrient contents of native and hybrid Koi (Anabas testudineus) and Pangas (Pangasius pangasius, Pangasius hypophthalmus) fish in Bangladesh. 2013;20:791\u20137."},{"issue":"4","key":"pone.0357592.ref002","article-title":"Market and value chain of chicken meat products in Bangladesh: a revolutionary impact on employment generation, enterprise development and food security","volume":"4","author":"M Amin","year":"2024","journal-title":"MR"},{"issue":"6","key":"pone.0357592.ref003","doi-asserted-by":"crossref","first-page":"444","DOI":"10.1111\/jfq.12105","article-title":"Application of salt solution and vacuum packaging in extending the shelf life of cooked fish balls for home and retail uses","volume":"37","author":"WNMD Noordin","year":"2014","journal-title":"Journal of Food Quality"},{"issue":"9","key":"pone.0357592.ref004","doi-asserted-by":"crossref","first-page":"56","DOI":"10.9734\/afsj\/2023\/v22i9657","article-title":"Diversification of surimi-based processed products (fish meatballs) with the addition of madidihang fish bone meal","volume":"22","author":"A Talib","year":"2023","journal-title":"AFSJ"},{"key":"pone.0357592.ref005","doi-asserted-by":"crossref","first-page":"100715","DOI":"10.1016\/j.focha.2024.100715","article-title":"Physical, nutritional, and sensory characterization of pangas (Pangasianodon hypophthalmus) fish ball incorporated with moringa leaves powder","volume":"4","author":"L Isra","year":"2024","journal-title":"Food Chemistry Advances"},{"key":"pone.0357592.ref006","doi-asserted-by":"crossref","first-page":"127385","DOI":"10.1016\/j.foodchem.2020.127385","article-title":"Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince","volume":"332","author":"A Damerau","year":"2020","journal-title":"Food Chem"},{"key":"pone.0357592.ref007","first-page":"91","article-title":"Food safety assessment for fried meat and fish ball in Ninh Kieu district, Can Tho city","volume":"6","author":"TPL Huynh","year":"2023","journal-title":"Heavy Met Arsen Conc water, Agric soil, rice Ngan Son Dist Bac Kan Prov Vietnam"},{"issue":"6","key":"pone.0357592.ref008","doi-asserted-by":"crossref","first-page":"1595","DOI":"10.1111\/1541-4337.12390","article-title":"Natural preservatives for extending the shelf-life of seafood: a revisit","volume":"17","author":"OO Olatunde","year":"2018","journal-title":"Compr Rev Food Sci Food Saf"},{"issue":"6","key":"pone.0357592.ref009","doi-asserted-by":"crossref","first-page":"796","DOI":"10.1111\/1541-4337.12156","article-title":"Recent trends in the use of natural antioxidants for meat and meat products","volume":"14","author":"Y Kumar","year":"2015","journal-title":"Comp Rev Food Sci Food Safe"},{"issue":"2","key":"pone.0357592.ref010","doi-asserted-by":"crossref","first-page":"1275","DOI":"10.1111\/1541-4337.12890","article-title":"Lipid oxidation and antioxidant delivery systems in muscle food","volume":"21","author":"H Wu","year":"2022","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"pone.0357592.ref011","doi-asserted-by":"crossref","first-page":"629","DOI":"10.1002\/ejlt.200700064","article-title":"Are natural antioxidants better \u2013 and safer \u2013 than synthetic antioxidants?","volume":"109","author":"J Pokorny","year":"2007","journal-title":"Eur J Lipid Sci Technol"},{"key":"pone.0357592.ref012","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.108066","article-title":"Application of natural antimicrobials in food preservation: Recent views","volume":"126","author":"G El-Saber Batiha","year":"2021","journal-title":"Food Control"},{"key":"pone.0357592.ref013","first-page":"1","article-title":"Assessment of the quality attributes and oxidative stability of fish balls with the addition of fig powder during frozen storage","author":"S Hasan","year":"2025"},{"issue":"4","key":"pone.0357592.ref014","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1016\/j.jfoodeng.2005.03.042","article-title":"Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants","volume":"74","author":"D Bera","year":"2006","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"pone.0357592.ref015","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1186\/s12944-019-0982-y","article-title":"Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant-based polyphenolic optimal extracts","volume":"18","author":"M Ali","year":"2019","journal-title":"Lipids Health Dis"},{"issue":"10","key":"pone.0357592.ref016","doi-asserted-by":"crossref","first-page":"2418","DOI":"10.3390\/foods10102418","article-title":"Application of natural preservatives for meat and meat products against food-borne pathogens and spoilage bacteria: a review","volume":"10","author":"HH Yu","year":"2021","journal-title":"Foods"},{"key":"pone.0357592.ref017","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3892\/br.2024.1755","article-title":"Antibacterial and antioxidant activities in various parts of Artocarpus lacucha Buch. Ham. ethanolic extract","volume":"20","author":"D Pertiwi","year":"2024","journal-title":"Biomed Reports"},{"issue":"4","key":"pone.0357592.ref018","doi-asserted-by":"crossref","first-page":"529","DOI":"10.5958\/0975-6892.2021.00062.9","article-title":"Nutritional, medicinal and economical importance of monkey jack fruit (Artocarpus lakoocha)","volume":"13","author":"S Chakraborty","year":"2021","journal-title":"Medicinal Plants - International Journal of Phytomedicines and Related Industries"},{"key":"pone.0357592.ref019","unstructured":"Pandey S, Poonia A. Monkey jackfruit (Artocarpus lakoocha Roxb.): The lesser-known fruit. 2021."},{"issue":"1","key":"pone.0357592.ref020","doi-asserted-by":"crossref","first-page":"101065","DOI":"10.1016\/j.afres.2025.101065","article-title":"Effect of potato pulp as a natural antioxidant on fat oxidation of fish waste during solid-state fermentation","volume":"5","author":"H Safdari","year":"2025","journal-title":"Applied Food Research"},{"issue":"4","key":"pone.0357592.ref021","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0166-445X(02)00204-7","article-title":"Utility of the TBARS assay in detecting oxidative stress in white sucker (Catostomus commersoni) populations exposed to pulp mill effluent","volume":"63","author":"KD Oakes","year":"2003","journal-title":"Aquat Toxicol"},{"issue":"10","key":"pone.0357592.ref022","doi-asserted-by":"crossref","first-page":"490","DOI":"10.3390\/foods8100490","article-title":"Review on natural preservatives for extending fish shelf life","volume":"8","author":"J Mei","year":"2019","journal-title":"Foods"},{"key":"pone.0357592.ref023","doi-asserted-by":"crossref","DOI":"10.3390\/molecules27206940","article-title":"A literature review of Artocarpus lacucha focusing on the phytochemical constituents and pharmacological properties of the plant","author":"P Sitorus","year":"2022"},{"key":"pone.0357592.ref024","doi-asserted-by":"crossref","first-page":"295","DOI":"10.33451\/florafauna.v30i2pp295-300","article-title":"Nutritional, antioxidant and medicinal potential of Artocarpus lacucha, an underutilized fruit from Manipur, India: Sample preparation for bioactivity assay","volume":"30","author":"TS Singh","year":"2024","journal-title":"Flora Fauna"},{"issue":"2","key":"pone.0357592.ref025","doi-asserted-by":"crossref","first-page":"101253","DOI":"10.1016\/j.afres.2025.101253","article-title":"The effects of Artocarpus lacucha fruit pulp extracts on the physicochemical characteristics, oxidative stability, and antimicrobial properties of raw chicken meatballs during refrigerated storage","volume":"5","author":"MN Hossain","year":"2025","journal-title":"Applied Food Research"},{"key":"pone.0357592.ref026","doi-asserted-by":"crossref","first-page":"101242","DOI":"10.1016\/j.jafr.2024.101242","article-title":"Synergistic antioxidant and antibacterial activities of polyphenol extracts from mangosteen peels in preservation of Pangasius hypophthalmus fish balls","volume":"17","author":"MT Nguyen","year":"2024","journal-title":"Journal of Agriculture and Food Research"},{"key":"pone.0357592.ref027","doi-asserted-by":"crossref","first-page":"1591","DOI":"10.1002\/jsfa.4352","article-title":"Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball","author":"S Yi","year":"2011","journal-title":"J Sci Food Agric"},{"issue":"1","key":"pone.0357592.ref028","doi-asserted-by":"crossref","first-page":"101895","DOI":"10.1016\/j.afres.2026.101895","article-title":"Nutritional quality, physicochemical characteristics, antioxidant properties and sensory quality evaluation of Cucurbita pepo incorporated bread","volume":"6","author":"MRA Joly","year":"2026","journal-title":"Applied Food Research"},{"issue":"1","key":"pone.0357592.ref029","doi-asserted-by":"crossref","first-page":"101036","DOI":"10.1016\/j.afres.2025.101036","article-title":"Development and quality properties assessment of fish ball prepared from milkfish supplemented with sorghum-dried distillers\u2019 grains","volume":"5","author":"SC Hsu","year":"2025","journal-title":"Applied Food Research"},{"issue":"4","key":"pone.0357592.ref030","doi-asserted-by":"crossref","first-page":"106471","DOI":"10.1016\/j.psj.2026.106471","article-title":"Effects of Arbaroi (Phyllanthus acidus) pulp extract on physicochemical characteristics, oxidative stability and antimicrobial activity in chicken patties at refrigerated storage","volume":"105","author":"RA Lima","year":"2026","journal-title":"Poult Sci"},{"issue":"1","key":"pone.0357592.ref031","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1007\/s11694-018-9960-8","article-title":"In vitro study on antimicrobial, antioxidant, FT-IR and GC\u2013MS\/MS analysis of Piper betle L. leaves extracts","volume":"13","author":"TP Singh","year":"2018","journal-title":"Food Measure"},{"key":"pone.0357592.ref032","doi-asserted-by":"crossref","first-page":"100976","DOI":"10.1016\/j.fufo.2026.100976","article-title":"\u201cCharacterization of dried beetroot (Beta vulgaris L.) powder and its application in functional crackers as a novel food ingredient\u201d","volume":"13","author":"A Alam","year":"2026","journal-title":"Future Foods"},{"key":"pone.0357592.ref033","first-page":"100266","article-title":"Assessment of anti-oxidative and antimicrobial activity of monkey jack pulp extract added to fresh chicken meatball at refrigerated condition","volume":"20","author":"MN Hossain","year":"2025","journal-title":"Measurement: Food"},{"key":"pone.0357592.ref034","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1016\/j.jfca.2006.01.003","article-title":"Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts","volume":"19","author":"K Thaipong","year":"2006","journal-title":"J Food Compos Anal"},{"key":"pone.0357592.ref035","first-page":"4628","article-title":"Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage","author":"R Shi","year":"2021","journal-title":"Compre Rev Food Sci Food Saf"},{"key":"pone.0357592.ref036","doi-asserted-by":"crossref","first-page":"102804","DOI":"10.1016\/j.fochx.2025.102804","article-title":"Untargeted lipidomics profiling for halal authentication of meatball products from mixed meat sources","volume":"29","author":"PW Harlina","year":"2025","journal-title":"Food Chem X"},{"issue":"3","key":"pone.0357592.ref037","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.12916","article-title":"Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage","volume":"41","author":"S Turhan","year":"2016","journal-title":"Journal of Food Processing and Preservation"},{"key":"pone.0357592.ref038","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/microorganisms12061114","article-title":"Impact of refrigerated storage on microbial growth, color stability, and pH of turkey thigh muscles","volume":"12","author":"A Orkusz","year":"2024","journal-title":"Microorganisms"},{"key":"pone.0357592.ref039","first-page":"1","article-title":"Evaluation of Moringa and Lavandula extracts as natural antioxidants in tilapia fish burger","author":"LA Delfino","year":"2021","journal-title":"J Culin Sci Technol"},{"key":"pone.0357592.ref040","doi-asserted-by":"crossref","first-page":"677","DOI":"10.1016\/j.lwt.2016.10.009","article-title":"Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage","volume":"75","author":"Y Ozogul","year":"2017","journal-title":"LWT"},{"key":"pone.0357592.ref041","doi-asserted-by":"crossref","DOI":"10.48130\/FMR-2023-0005","article-title":"Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products","author":"O Biswas","year":"2023"},{"key":"pone.0357592.ref042","first-page":"1029","article-title":"Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage","author":"ME Lo","year":"2007","journal-title":"J Sci Food Agric"},{"issue":"8","key":"pone.0357592.ref043","doi-asserted-by":"crossref","first-page":"895","DOI":"10.1016\/j.lwt.2004.08.017","article-title":"Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat","volume":"38","author":"D Barbanti","year":"2005","journal-title":"LWT - Food Science and Technology"},{"key":"pone.0357592.ref044","first-page":"235","article-title":"Bacteriological and physicochemical analysis of groundwater in selected communities in Obio Akpor, Rivers State, Nigeria","volume":"7","author":"VC Ugbaja","year":"2015","journal-title":"Microbiol Res J Int"},{"key":"pone.0357592.ref045","first-page":"2083","author":"Y Zhao","year":"2019"},{"key":"pone.0357592.ref046","doi-asserted-by":"crossref","first-page":"107972","DOI":"10.1016\/j.meatsci.2019.107972","article-title":"Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage","volume":"161","author":"MA Zahid","year":"2020","journal-title":"Meat Sci"},{"key":"pone.0357592.ref047","first-page":"102","article-title":"Meat quality characteristics of improved indigenous chickens (Funaab-alpha) fed turmeric (Curcuma longa) or clove (Syzygium aromaticum) as feed additives","volume":"19","author":"KA Sanwo","year":"2020","journal-title":"J Agric Sci Environ"},{"key":"pone.0357592.ref048","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1016\/j.meatsci.2018.09.015","article-title":"Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties","volume":"148","author":"I Tomasevic","year":"2019","journal-title":"Meat Sci"},{"key":"pone.0357592.ref049","doi-asserted-by":"crossref","first-page":"1026","DOI":"10.1016\/j.foodres.2018.01.075","article-title":"Synergistic effects of nutmeg and citrus peel extracts in imparting oxidative stability in meat balls","volume":"106","author":"J Nishad","year":"2018","journal-title":"Food Res Int"},{"issue":"2","key":"pone.0357592.ref050","doi-asserted-by":"crossref","first-page":"100015","DOI":"10.1016\/j.afres.2021.100015","article-title":"Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability","volume":"1","author":"K Younis","year":"2021","journal-title":"Applied Food Research"},{"key":"pone.0357592.ref051","unstructured":"Carp S, Balls F, Chen X, Ni H, Zheng M. Effect of black tea powder on antioxidant activity and gel characteristics of silver carp fish balls. 2023."},{"issue":"4","key":"pone.0357592.ref052","doi-asserted-by":"crossref","first-page":"1149","DOI":"10.1016\/j.lwt.2010.11.018","article-title":"Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products","volume":"44","author":"I S\u00e1nchez-Alonso","year":"2011","journal-title":"LWT - Food Science and Technology"},{"key":"pone.0357592.ref053","doi-asserted-by":"crossref","DOI":"10.48130\/fia-0024-0023","article-title":"Colorful and nutritious abundance: potential of natural pigment application in aquatic products","author":"N Ding","year":"2024"},{"issue":"4","key":"pone.0357592.ref054","doi-asserted-by":"crossref","first-page":"1449","DOI":"10.1007\/s13197-019-04180-z","article-title":"Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets","volume":"57","author":"P Madane","year":"2020","journal-title":"J Food Sci Technol"},{"key":"pone.0357592.ref055","article-title":"Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes","volume":"165","author":"A Morar","year":"2022","journal-title":"LWT"},{"issue":"5","key":"pone.0357592.ref056","doi-asserted-by":"crossref","first-page":"768","DOI":"10.5851\/kosfa.2019.e67","article-title":"Comparison of butylated hydroxytoluene, ascorbic acid, and clove extract as antioxidants in fresh beef patties at refrigerated storage","volume":"39","author":"MA Zahid","year":"2019","journal-title":"Food Sci Anim Resour"},{"issue":"8","key":"pone.0357592.ref057","doi-asserted-by":"crossref","first-page":"1975","DOI":"10.1007\/s10068-023-01505-9","article-title":"Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition","volume":"33","author":"J Lee","year":"2024","journal-title":"Food Sci Biotechnol"},{"issue":"10","key":"pone.0357592.ref058","doi-asserted-by":"crossref","first-page":"105572","DOI":"10.1016\/j.psj.2025.105572","article-title":"Effects of Sesame and Cinnamon extract on physicochemical characteristics, oxidative stability, and antimicrobial activity in fresh poultry meatballs at refrigerated storage","volume":"104","author":"MG Rabby","year":"2025","journal-title":"Poult Sci"},{"issue":"4","key":"pone.0357592.ref059","doi-asserted-by":"crossref","first-page":"772","DOI":"10.1016\/j.meatsci.2010.04.003","article-title":"Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action","volume":"85","author":"B Kong","year":"2010","journal-title":"Meat Sci"},{"issue":"2","key":"pone.0357592.ref060","doi-asserted-by":"crossref","first-page":"100183","DOI":"10.1016\/j.afres.2022.100183","article-title":"Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage","volume":"2","author":"A Manzoor","year":"2022","journal-title":"Applied Food Research"},{"key":"pone.0357592.ref061","doi-asserted-by":"crossref","first-page":"114003","DOI":"10.1016\/j.lwt.2022.114003","article-title":"Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products","volume":"169","author":"M Hadidi","year":"2022","journal-title":"LWT"},{"issue":"1","key":"pone.0357592.ref062","doi-asserted-by":"crossref","DOI":"10.1186\/s43014-022-00120-1","article-title":"Physicochemical and sensory characteristics of traditional K\u0131rklareli meatballs with added cowpea (Vigna unguiculata) flour","volume":"5","author":"E Kahraman","year":"2023","journal-title":"Food Prod Process and Nutr"},{"key":"pone.0357592.ref063","first-page":"283","article-title":"Utilization of yanang (Tiliacora triandra) leaf extract in fishball production from","volume":"9","author":"CT City","year":"2025"},{"key":"pone.0357592.ref064","first-page":"147","article-title":"Effect of some natural antimicrobial extracts on stability of nile tilapia","volume":"54","author":"AAS Abd-eljaid","year":"2023"}],"container-title":["PLOS One"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pone.0357592","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T17:29:40Z","timestamp":1788456580000},"score":1,"resource":{"primary":{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pone.0357592"}},"subtitle":[],"editor":[{"given":"Abdul Bari","family":"Shah","sequence":"first","affiliation":[{"name":"Al-Farabi Kazakh National University","place":["KAZAKHSTAN"]}],"role":[{"vocabulary":"crossref","role":"editor"}]}],"short-title":[],"issued":{"date-parts":[[2026,9,3]]},"references-count":64,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2026,9,3]]}},"URL":"https:\/\/doi.org\/10.1371\/journal.pone.0357592","relation":{},"ISSN":["1932-6203"],"issn-type":[{"value":"1932-6203","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,3]]}}}