Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat and chicken patties.
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Title |
Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat and chicken patties.
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Creator |
Naveena B.M, Vaithiyanathan.S, Muthukumar M, Sen A.R, Praveen Kumar Y, Kiran M, Shaju V. A and Ramesh Chandran K
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Subject |
solubility dosage antioxidant carnosic acid raw and cooked buffalo meat and chicken patties
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Description |
Not Available
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. Not Available |
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Date |
2018-09-24T09:28:46Z
2018-09-24T09:28:46Z 2013-12-31 |
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Type |
Article
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/7219 |
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Language |
English
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Relation |
Not Available;
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Publisher |
ScienceDirect (Elsevier)
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