LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT
ALI, F., ALl, Z., FARGHAL, S. (1994). LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT. EKB Journal Management System, 72(4), 1137-1145. doi: 10.21608/ejar.1994.454870
FATHY A. ALI; ZOBA M. ALl; SALWA M. A. FARGHAL. "LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT". EKB Journal Management System, 72, 4, 1994, 1137-1145. doi: 10.21608/ejar.1994.454870
ALI, F., ALl, Z., FARGHAL, S. (1994). 'LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT', EKB Journal Management System, 72(4), pp. 1137-1145. doi: 10.21608/ejar.1994.454870
ALI, F., ALl, Z., FARGHAL, S. LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT. EKB Journal Management System, 1994; 72(4): 1137-1145. doi: 10.21608/ejar.1994.454870

LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT

Egyptian Journal of Agricultural Research
Volume 72, Issue 4, December 1994, Pages 1137-1145    PDF (2.02 M)
Document Type: Original Article
DOI: 10.21608/ejar.1994.454870
Authors
FATHY A. ALI1; ZOBA M. ALl2; SALWA M. A. FARGHAL1
1Desert Research Centre, Mataria, Cairo, Egypt
2Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
To avoid the possiblity of toxicity due to synthetic antioxidants such as butylated hydroxy toluene (BHT), spearmint, which is common aromatic herb used for flavoring foods in Egypt was employed to prepare two extracts; purified ether extract (PEE) and purified n-hexan/ ethylalcohol extract (PHAE); which were used at 0.02 as natural antioxi­dants during frozen - storage of minced beef or beef -soyprotein con­centrate "SPC" at - 180°C for 6 months . the resutis of thiobarbituric acid (TBA), peroxide (PV) and acid (AV) values revealed. that both natu­ral antioxidants (PEE and PHAE) were more potent than BHT, with higher effect of PEE than PHAE. In this connection (SPC) showed slight, but cer­tain antioxidant potentiality . Samples with PHAE SPC were less potent than PEE samples with respect to development of both lipids oxidation and free fatty acids contents.
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