EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE
Copyright policy )EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE
Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA + Ros, Toc + Ros and AA + Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat.
- National Research Centre Egypt
Thiobarbituric acid, Lipid peroxidation, rosemary herb, Rosemary herb, Shelf life, Organic chemistry, Nursing, FOS: Health sciences, Peroxide, Biochemistry, Antioxidants, Agricultural and Biological Sciences, Food science, Health Sciences, Antixidantes, Vitamin E, TX341-641, Ostrich meat, Carne de ostra, Aroma, ostrich meat, Estabilidad, Nutrition and Dietetics, Tocopherol, Nutrition. Foods and food supply, Life Sciences, stability, Oleic acid, Lipid oxidation, Chemistry, Ascorbyl palmitate, antioxidants, Meat Quality, Peroxide value, Animal Nutrition and Gut Health, Ascorbic acid, Animal Science and Zoology, Sweeteners' Taste and Impact on Health, Hierba de romero, Factors Affecting Meat Quality and Preservation, Antioxidant, Stability
Thiobarbituric acid, Lipid peroxidation, rosemary herb, Rosemary herb, Shelf life, Organic chemistry, Nursing, FOS: Health sciences, Peroxide, Biochemistry, Antioxidants, Agricultural and Biological Sciences, Food science, Health Sciences, Antixidantes, Vitamin E, TX341-641, Ostrich meat, Carne de ostra, Aroma, ostrich meat, Estabilidad, Nutrition and Dietetics, Tocopherol, Nutrition. Foods and food supply, Life Sciences, stability, Oleic acid, Lipid oxidation, Chemistry, Ascorbyl palmitate, antioxidants, Meat Quality, Peroxide value, Animal Nutrition and Gut Health, Ascorbic acid, Animal Science and Zoology, Sweeteners' Taste and Impact on Health, Hierba de romero, Factors Affecting Meat Quality and Preservation, Antioxidant, Stability
selected citations These citations are derived from selected sources.This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).7 popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.Average influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).Average impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.Average
Citations provided by BIP!Popularity provided by BIP!