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Effect of irradiation and curry leaves extract on quality attributes and shelf life of chicken emulsion.

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Title Effect of irradiation and curry leaves extract on quality attributes and shelf life of chicken emulsion.
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Creator Ravi T, Shashi Kumar M, Muthukumar M, Sudhakar Reddy K and Krishnaiah N
 
Subject BHA, Chicken emulsion, Curry leaves, Irradiation, Lipid oxidation, Natural antioxidants.
 
Description Not Available
The present study was conducted to evaluate the effect of irradiation and antioxidants on quality attributes and shelf
life of the chicken emulsion during refrigerated storage. Four treatments evaluated include: Control (without
irradiation and antioxidant), T1 (irradiation without antioxidant), T2 (butylated hydroxyl anisole–(BHA) - 0.02%) and
T3 (450 ppm equivalent curry leaves (Murrayakoenigii) phenolics). Total phenolic contents (mg per gram of powder)
as tannic acid equivalent of curry leaves was ranged from 6.78 to 7.27. There was a concentration dependent increase
in reducing power (absorbance value of 0.3 at 50 μg phenols to 0.9 at 50 μg phenols) and 1,1-diphenyl 2-picrylhydrazyl
(DPPH) radical scavenging activity (70% at 50 μg phenols to 85% at 250 μg phenols) of curry leaves extract. Highly
significant differences (P
Not Available
 
Date 2021-07-22T09:12:21Z
2021-07-22T09:12:21Z
2014-07-08
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/49348
 
Language English
 
Relation Not Available;
 
Publisher Journal of Meat Science