| Titles |
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English :
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Effect of powders and extracts of spices on the lipid stability of the minced beef during refrigerated storage at 4?C
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Arabic :
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تأثيرمساحيق الأعشاب و مستخلصاتها على ثبات الدهن في اللحم البقري المفروم أثناء التخزين بالتبريد علي 4oم
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| Abstract |
The extent of lipid oxidation in minced beef meat treated with several natural products (dried powder and extract of spices), ginger, marjoram and mixture of them with ratio (1:1) were measured by means of thiobarbituric acid (TBA), peroxide value (PV), acid value (A.V) and free fatty acid (FFA) as % oleic. The spices extracts were more potent than powdered spices in inhibiting lipid oxidation in minced beef meat .Ginger extract as natural antioxidant was more effective than other treatments during refrigerated storage at 4 ?C. This was with high significant difference in the most samples compared to the control (Iand II). The total bacterial count did not exceed 106 cell/g in the treatment samples with spices (either powder or extract) while the lowest values of staphylococcus sp was found in the ginger extract.
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| Publication year |
2008
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egyptian J. of nutrition
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| Author(s) from ARC |
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| External authors (outside ARC) |
عبير احمد محمود
مركز تصنيع منتجات فول الصويا.
ناديه مختار عبد البر
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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