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http://krishi.icar.gov.in/jspui/handle/123456789/7219
Title: | Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat and chicken patties. |
Other Titles: | Not Available |
Authors: | Naveena B.M, Vaithiyanathan.S, Muthukumar M, Sen A.R, Praveen Kumar Y, Kiran M, Shaju V. A and Ramesh Chandran K |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
Published/ Complete Date: | 2013-12-31 |
Project Code: | Not Available |
Keywords: | solubility dosage antioxidant carnosic acid raw and cooked buffalo meat and chicken patties |
Publisher: | ScienceDirect (Elsevier) |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5 ppm vs 130 ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extracts reduced (p < 0.05) the thiobarbituric acid reactive substances (TBARS) by 39%–47% and 37%–40% in cooked buffalo meat and chicken patties at lower dosage (22.5 ppm) relative to control samples. However, at higher dosage (130 ppm) the TBARS values were reduced (p < 0.05) by 86%–96% and 78%–87% in cooked buffalo meat and chicken patties compared to controls. The CA extracts were also effective in inhibiting (p < 0.05) peroxide value and free fatty acids in cooked buffalo meat and chicken patties. The CA extracts when used at higher dosage, were also effective in stabilizing raw buffalo meat color. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Meat Science |
NAAS Rating: | 9.64 |
Volume No.: | 95 |
Page Number: | 195-202 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1016/j.meatsci.2013.04.043 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7219 |
Appears in Collections: | AS-NRCMeat-Publication |
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