Effect of moringa leaves (Moringa oleifera lam.) extract addition on luncheon meat quality
Other Title(s)
تأثير إضافة مستخلص أوراق المورينجا على جودة لانشون اللحم
Joint Authors
al-Shurbaji, Jihan Abd Allah
al-Nimr, Sharif Id Abd al-Maqsud
al-Arabi, Ghadah Muhammad
Abd Allah, Jalal
Abd al-Rahman, Iman Said
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 46, Issue 6 (31 Dec. 2019), pp.2307-2316, 10 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2019-12-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Topics
- Activities
- Gallic acid
- Uric acid
- Sensory evaluation
- Cold storage
- Butylated hydroxytoluene
- Moringa oleifera
- Barbituric acid
Abstract EN
The effect of addition moringa leaves extract (MLE) on physical, chemical and sensory properties of luncheon was investigated.
Luncheon samples were supplemented with 0.5, 1.0 and 1.5% of MLE.
Results showed that supplementation of luncheon with MLE increased its content of protein, fiber and antioxidants.
Protein content ranged from 8.49% in control to 10.90% in luncheon sample with 1.5% MLE.
Total phenolic content of MLE was ranged from 65 to 67 mg/100g (as Gallic acid equivalent) while, the scavenging effects of 100 µl of MLE were ranged from 79.51 to 88.57% .
The thiobarbituric acid number (TBA) values increased for all the investigated luncheon samples gradually during storage period.
The highest value for TBA was noticed in L1 (control sample 1) (0.5239) after four weeks of cold storage while, the lowest value was observed with luncheon meat containing 0.01% butylated hydroxytoluene (BHT) (L2) (0.1251) at zero storage.
The total polyphenol contents and antioxidants activity increased in luncheon meat after the addition of moringa leaves extract.
All the luncheon meat samples containing moringa leaves extract were generally acceptable.
American Psychological Association (APA)
Abd al-Rahman, Iman Said& Abd Allah, Jalal& al-Nimr, Sharif Id Abd al-Maqsud& al-Arabi, Ghadah Muhammad& al-Shurbaji, Jihan Abd Allah. 2019. Effect of moringa leaves (Moringa oleifera lam.) extract addition on luncheon meat quality. Zagazig Journal for Agricultural Researches،Vol. 46, no. 6, pp.2307-2316.
https://search.emarefa.net/detail/BIM-1021808
Modern Language Association (MLA)
Abd al-Rahman, Iman Said…[et al.]. Effect of moringa leaves (Moringa oleifera lam.) extract addition on luncheon meat quality. Zagazig Journal for Agricultural Researches Vol. 46, no. 6 (2019), pp.2307-2316.
https://search.emarefa.net/detail/BIM-1021808
American Medical Association (AMA)
Abd al-Rahman, Iman Said& Abd Allah, Jalal& al-Nimr, Sharif Id Abd al-Maqsud& al-Arabi, Ghadah Muhammad& al-Shurbaji, Jihan Abd Allah. Effect of moringa leaves (Moringa oleifera lam.) extract addition on luncheon meat quality. Zagazig Journal for Agricultural Researches. 2019. Vol. 46, no. 6, pp.2307-2316.
https://search.emarefa.net/detail/BIM-1021808
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1021808