GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS. | ||||
Journal of Food and Dairy Sciences | ||||
Article 1, Volume 25, Issue 10, October 2000, Page 6285-6295 PDF (592.64 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2000.259655 | ||||
View on SCiNiTO | ||||
Author | ||||
Hayam M.A. Ibrahim, | ||||
Food Technology and Dairy Dept., National Research Center, Dokki, Cairo, Egypt. | ||||
Abstract | ||||
The effect of two combined levels of the biological antioxidants Vit.C and Vit.E salts (sodium ascorbate and alpha-tocopherol acetate) on some quality parameters of ground buffalo meat (GBM) was studied during refrigerated storage for six days at 4±1°C. GBM sample blended with 600 ppm sodium ascorbate plus 5 ppm alpha-tocopherol acetate had lower cooking loss, metmyoglobin (MetMb) and thiobarbituric acid (TBA) values. Also, the sample showed higher a* (redness) color values ,more acceptable visual color and odor scores as compared to GBM sample blended with 400 ppm sodium ascorbate plus 10 ppm alpha-tocopherol acetate and the control. | ||||
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