التفاصيل البيبلوغرافية
| العنوان: |
Using camu camu and baobab powders as natural preservatives in goose patties during frozen storage: By Halime Alp, Nazik Meziyet Dilek, Ali Samet Babaoğlu, Kubra Unal, Hasan Ürer, Iskender Yildirim, and Mustafa Karakaya. (German) |
| المؤلفون: |
Mustafa, Karakaya, Halime, Alp, Samet, Babaoğlu Ali, Kubra, Unal, Meziyet, Dilek Nazik, Hasan, Ürer, Iskender, Yildirim |
| المصدر: |
Fleischwirtschaft; 8/16/2023, Issue 8, p72-80, 9p |
| مصطلحات موضوعية: |
MEATBALLS, PROTEIN stability, AEROBIC bacteria, MEAT, POWDERS, GEESE |
| Abstract (English): |
This research investigates the effects of camu-camu and baobab powders on the oxidative stability as well as the physicochemical, sensory, microbiological, and textural properties of goose meatballs during freezing storage for 120 days. The addition of camu-camu and baobab powders increased the oxidative stability of lipids and proteins in the goose meatballs during freezing storage. The number of mesophilic aerobic bacteria in the meatballs was reduced by these treatments on the 60th and 90th day. The sensory properties were not affected by the use of these powders. The use of these powders as natural antioxidants for meat products against oxidative deterioration can be recommended. [Extracted from the article] |
| Abstract (German): |
This research aims to state the effects of camu camu (Myrciaria dubia) and baobab (Adansonia digitata) powders on the oxidative stability and physicochemical,sensory, microbiological, and textural properties of goose patties throughout frozen storage over 120 days. For this purpose, the total phenolic content (TPC), total flavonoid content (TFC) and the antioxidant activity (DPPH) of the powders were determined, and then added to the goose patty formulation as a substitute for breadcrumbs. The addition of camu camu and baobab powders increased the lipid and protein oxidative stability of the goose patties during frozen storage (P < 0.05). Additionally, the TMAB counts of the goose patties were decreased by these treatments on day 60 and day 90 (P < 0.05). Sensory characteristics were not influenced by the usage of these powders. In conclusion, the usage of these powders could be recommended as a natural antioxidant agent for meat products against oxidative deterioration. [ABSTRACT FROM AUTHOR] |
|
Copyright of Fleischwirtschaft is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
