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Oxidative Stability of Ground Chicken Patties Enhanced with Rosemary Diterpene Phenols Relative to Ascorbic Acid

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Title Oxidative Stability of Ground Chicken Patties Enhanced with Rosemary Diterpene Phenols Relative to Ascorbic Acid
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Creator B. M. Naveena1 *, M. Muthukumar1 , Rituparna Banerjee1 , V. A. Shaju2 and C. K. Ramesh2
 
Subject Rosemary, Carnosic acid, Carnosol, Chicken Patties, Lipid Oxidation
 
Description Not Available
Present study was conducted to optimize natural phenols mixture which can yield the antioxidative effect equivalent to 500 ppm ascorbic
acid (AA) in raw and cooked ground chicken patties stored under refrigeration. Purified rosemary extract (Oxikan-R) with 2.8% carnosic
acid (CA) and 0.55% carnosol has been incorporated into ground chicken patties at 0.05% (low-dose), 0.18% (high-dose) and compared
with 0.05% AA and non-treated control. Oxikan-R and AA are effective (p< 0.05) in limiting the lipid oxidation in both raw and cooked

chicken patties. Protective effects of antioxidants in stabilizing the meat color through reduction (p< 0.05) of % metmyoglobin, % dena-
tured myoglobin and improved redness scores (a*-value) were observed during storage. Reduction in total plate counts of chicken patties

treated with Oxikan-R compared to control suggested the antimicrobial activity of Oxikan-R. Present study demonstrates the efficacy
of Oxikan-R as a natural alternative to ascorbic acid.
Not Available
 
Date 2019-12-03T11:38:43Z
2019-12-03T11:38:43Z
2018-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/26746
 
Language English
 
Relation Not Available;
 
Publisher Not Available