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| Aslam,MN; Sohaib,M; Khan,AU; Ali,S; Amjad,A; Ahmed,S. |
| ABSTRACT The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ˚C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process along with positive (0.25% butylatedhydroxyanisole) and negative control (without antioxidant). The developed patties were cooked and subjected to thiobarbituric acid reactive substances (TBARS), total phenolics (TPC), ferric reducing antioxidant power (FRAP), color, pH, sensory evaluation, total plate count (TPC) and Escherichia coli analysis at 0, 3rd and 7th day of storage. The findings indicated that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycyrrhiza glabra; Chicken processing; Natural antioxidants; Quality attributes; Microbial safety. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000300312 |
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| Sohaib,M; Zafar,MS; Arshad,MS; Nauman,K; Malhi,IY. |
| ABSTRACT The adulteration of dead chicken meat with halal meat is a concern in Pakistan that can harm safety of meat as well as religious beliefs of the Muslims. Accordingly, the present study was conducted to evaluate slaughtering methods (Islamic and decapitation) with dead chicken meat on composition, quality and safety attributes. Purposely, (n=24) birds were slaughtered and (n=12) dead birds samples were collected and subjected to proximate, mineral and quality analysis including pH, color (L*, a*, b*), cooking loss, texture, as well as thiobarbituric acid reactive substances (TBARS), peroxide value (PV), haem and non-haem iron. The results indicated ash content, minerals and oxidation parameters including TBARS, PV affected significantly (p<0.05).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Safety; Ritual Slaughter; Dead bird meat; Oxidative stability. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000200307 |
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