Antioxidant and Antimicrobial Effect of Plant Essential Oils and Extract in Salmon Burgers.

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry () flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.