کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502962 | 1554055 | 2018 | 22 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products
ترجمه فارسی عنوان
اثر محافظتی مارچوبه: افزودنی جدید برای فیلم های خوراکی زیست فعال برای بهبود پایداری اکسیداتیو لیپید و کیفیت ذخیره سازی محصولات گوشتی
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Asparagus racemosus was used as a bioactive ingredient for the development of a novel calcium alginate edible film with preservative potential for improved lipid oxidative stability and storage quality of meat products. Chevon sausages were used as a model system and were aerobically packaged in the edible films incorporated with A. racemosus viz. T0 (0.0%), T1 (1.0%) and T2 (2.0%) and were stored under refrigerated (4â¯Â±â¯1â¯Â°C) conditions. Products packaged in T1 and T2 edible films exhibited significantly (Pâ¯<â¯0.05) lower values for TBARS (mg malonaldehyde/kg), microbial counts (cfu/g) and FFA (% oleic acid) indicating the bioactive properties of the developed films. Significantly (Pâ¯<â¯0.05) higher sensory scores were recorded for the products packaged in T1 and T2 films. A. racemosus added antioxidant and antimicrobial properties to the developed films which improved the lipid oxidative stability and storage quality of the model meat product.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 139, May 2018, Pages 207-212
Journal: Meat Science - Volume 139, May 2018, Pages 207-212
نویسندگان
Sabahu Noor, Z.F. Bhat, Sunil Kumar, Reshan J. Mudiyanselage,