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| Content Provider | Springer Nature Link |
|---|---|
| Author | Devatkal, Suresh K. Narsaiah, K. Borah, Anjan |
| Copyright Year | 2011 |
| Abstract | Use of extracts of kinnow and pomegranate by-products as source of natural antioxidant in salted chicken patties during refrigerated storage was evaluated. Five treatments viz., I. Control (meat), II.MS (meat + 2%salt), III. KRP (meat + 2% salt + 2% kinnow-rind-powder extract), IV. PRP (meat + 2% salt + 2% pomegranate-rind-powder extract), and V. PSP (meat + 2% salt + 2% pomegranate seed powder extract). Results showed that salt significantly (P < 0.05) reduced lightness and yellowness but increased chroma and TBARS values. The average increase in TBARS was significantly (P < 0.05) higher in MS (114%) and Control (108%) but lower in KRP (90%), PRP (81%) and PSP (73%). Lipid oxidation (TBARS) in salted meat during the storage was significantly reduced (P < 0.05) by KRP (39%), PRP (43%) and PSP (68%). Thus it was observed that addition of 2% salt accelerated the TBARS formation but inclusion of extracts of pomegranate and kinnow fruit by-products effectively counteracted this effect. The overall antioxidant effect was in the order of PSP>PRP>KRP. Further a significant (P < 0.05) negative correlation between total phenolics contents and TBARS values was also observed. Therefore, it was concluded that extracts of these fruit by-products have potential to be used as natural antioxidants to minimize the oxidative problems in poultry meat products. |
| Starting Page | 472 |
| Ending Page | 477 |
| Page Count | 6 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 48 |
| Issue Number | 4 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer-Verlag |
| Publisher Date | 2011-02-08 |
| Publisher Place | India |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Chicken patties Meat colour Natural antioxidants Pomegranate Kinnow TBARS Nutrition Chemistry/Food Science Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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