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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/77484
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Biswas, A. K.,Chatli, M. K. and Sahoo, J. | en_US |
dc.date.accessioned | 2023-05-16T09:22:41Z | - |
dc.date.available | 2023-05-16T09:22:41Z | - |
dc.date.issued | 2012-01-31 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/77484 | - |
dc.description | First Author | en_US |
dc.description.abstract | The aim of this study was to investigate the antioxidant activity of different solvent extracts of curry and mint leaf and their effect on colour and oxidative stability of raw ground pork meat stored at 4 ± 1 C. The results indicated that among the two individual leaf categories, the ethanol extract of curry leaf (EHEC) and the water extract of mint leaf (WEM) showed higher DPPH and ABTS+ activity. EHEC also exhibited the highest total phenolic contents while these were the lowest for WEM. WEM showed the highest superoxide anionic scavenging activity (%). The pork meat samples treated with EHEC and WEM showed a decrease in the Hunter L- and a-values and a increase in b-value during storage at 4 C. However, the pH and TBARS values were higher in control samples irrespective of storage periods. In conclusion, EHEC and WEM have the potential to be used as natural antioxidants to minimise lipid oxidation of pork products. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Natural antioxidants, Free radical scavenging activity, Curry leaf, Mint, Pork meat, Lipid oxidation | en_US |
dc.title | Antioxidant potential of curry (Murrayakoenigii L.) and mint(Menthaspicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Food Chemistry | en_US |
dc.publication.volumeno | 133(2) | en_US |
dc.publication.pagenumber | 467-472 | en_US |
dc.publication.divisionUnit | Department of Livestock Products Technology, | en_US |
dc.publication.sourceUrl | doi:10.1016/j.foodchem.2012.01.073 | en_US |
dc.publication.authorAffiliation | Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | NAAS | en_US |
dc.publication.naasrating | 15.23 | en_US |
dc.publication.impactfactor | 9.23 | en_US |
Appears in Collections: | AS-IVRI-Publication |
Files in This Item:
File | Description | Size | Format | |
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Food chemistry.pdf | 338.08 kB | Adobe PDF | View/Open |
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