Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice
المؤلفون المشاركون
Yazdanpanah, Sedigheh
Moemeni, Ferdous
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-10-14
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids.
However, limited studies have been done to determine its effect on stacked and ground meat quality.
The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality.
The flavonoid compounds of SOJ were quantified as well as its antioxidant activity.
Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C.
The addition of SOJ affected pH compared to the control sample.
Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control.
SOJ at 800 ppm improved overall sensorial properties after 6 days of storage.
These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Moemeni, Ferdous& Yazdanpanah, Sedigheh. 2020. Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1185001
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Moemeni, Ferdous& Yazdanpanah, Sedigheh. Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice. Journal of Food Quality No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1185001
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Moemeni, Ferdous& Yazdanpanah, Sedigheh. Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1185001
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185001
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر