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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 Naveena B. M., Muthukumar M., Banerjee Rituparna, Shaju V. A., Ramesh C. K.
 
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, % denatured 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.
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Date 2021-08-11T14:18:52Z
2021-08-11T14:18:52Z
2019-12-01
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/55128
 
Language English
 
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Publisher Not Available