The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage

Use of extracts of kinnow and pomegranate by-products as source of natural antioxidant in salted chicken patties during refrigerated storage was evaluated. Five treatments viz., I. Control (meat), II.MS (meat + 2%salt), III. KRP (meat + 2% salt + 2% kinnow-rind-powder extract), IV. PRP (meat + 2% sa...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2011-08, Vol.48 (4), p.472-477
Main Authors: Devatkal, Suresh K., Narsaiah, K., Borah, Anjan
Format: Article
Language:English
Subjects:
Antioxidants
By products
Byproducts
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickens
Citrus fruits
Color
Fatty acids
Food
Food Science
Fruits
International
Investigations
Laboratories
Lipids
Meat
Meat industry
Meat processing
Meat products
Nutrition
Original
Original Article
Oxidation
Phenols
Polyethylene
Poultry
Salt
Salts
Seeds
Storage
Studies
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Use of extracts of kinnow and pomegranate by-products as source of natural antioxidant in salted chicken patties during refrigerated storage was evaluated. Five treatments viz., I. Control (meat), II.MS (meat + 2%salt), III. KRP (meat + 2% salt + 2% kinnow-rind-powder extract), IV. PRP (meat + 2% salt + 2% pomegranate-rind-powder extract), and V. PSP (meat + 2% salt + 2% pomegranate seed powder extract). Results showed that salt significantly ( P  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-011-0256-9