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
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Subject |
BHT Lipid oxidation Meat colour Metmyoglobin Moringa oleifera leaves Natural antioxidants Pork
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Description |
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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 Not Available |
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Date |
2018-09-25T04:33:44Z
2018-09-25T04:33:44Z 2014-12-31 |
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Type |
Article
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/7229 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Springer Link
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