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Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties.

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Title Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties.
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Creator Muthukumar M, Naveena B.M, Vaithiyanathan S, Sen A.R and Suresh Kumar R
 
Subject BHT Lipid oxidation Meat colour Metmyoglobin Moringa oleifera leaves Natural antioxidants Pork
 
Description Not Available
Present study was conducted to evaluate the effect of addition of different levels of Moringa oleifera leaves extract (MLE) and butylated hydroxytoluene (BHT) in raw and cooked pork patties during refrigerated storage. Five treatments evaluated include: Control (without MLE/BHT), MLE 300 (300 ppm equivalent M. oleifera leaves phenolics), MLE 450 (450 ppm equivalent M. oleifera leaves phenolics), MLE 600 (600 ppm equivalent M. oleifera leaves phenolics) and BHT 200 (200 ppm BHT). Total phenolic content ranged from 60.78 to 70.27 mg per gram. A concentration dependent increase in reducing power and 1,1-diphenyl 2-picrylhydrazyl (DPPH) radical scavenging activity of both MLE and BHT was noticed. Higher (P 
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Date 2018-09-25T04:33:44Z
2018-09-25T04:33:44Z
2014-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/7229
 
Language English
 
Relation Not Available;
 
Publisher Springer Link