ICAR Research Data Repository for Knowledge Management
Antioxidant effect of amla (Emblica officinalis) fruit and curry (Murraya koenijii) extracts on quality of goat meat nuggets
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View Archive Info| Field | Value | |
| Title |
Antioxidant effect of amla (Emblica officinalis) fruit and curry (Murraya koenijii) extracts on quality of goat meat nuggets
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| Creator |
Arun Kumar Verma
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| Subject |
Goat meat nuggets,Antioxidant,Amla,Curry,Quality
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| Description |
Not Available
ntioxidant potential of amla fruit (AF) and curry leaf (CL) extracts were determined and their effects were evaluated on the quality and storage stability of goat meat nuggets. The four different treatments were control (no antioxidants), butylated hydroxytoluene nuggets (100 ppm BHT), AF nuggets (2% amla fruit powder extract) and CL nuggets (2% curry leaves powder extract). The total phenolic content was higher in AF extract, whereas the total flavonoid content was higher in CL extract. On chromatographic evaluation of AF and CL extracts showed presence of 14 and 11 phenolic compounds, respectively. Physico-chemical properties of treatments did not differ significantly, except AF extract had lower (P BHT nuggets > control. Clnuggets had significantly lower (P |
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| Date |
2021-10-23T03:53:02Z
2021-10-23T03:53:02Z 2021-1-1 |
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| Type |
Research Paper
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| Identifier |
Not Available
0971-9857 http://krishi.icar.gov.in/jspui/handle/123456789/66144 |
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| Language |
English
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| Publisher |
Not Available
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