کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597832 | 1492136 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at â18 °C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P < 0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P < 0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P > 0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 155, 15 July 2014, Pages 17-23
Journal: Food Chemistry - Volume 155, 15 July 2014, Pages 17-23
نویسندگان
S.F.S. Reihani, Thuan-Chew Tan, Nurul Huda, Azhar Mat Easa,