ANTIOXIDANT POTENTIAL OF POMEGRANATE JUICE IN COOKED CHICKEN PATTIES

Autor:	A.R. Sen, S. Vaithiyanathan, Napa Kondaiah, B.M. Naveena, Girish Patil
Rok vydání:	2010
Předmět:	Antioxidant Vitamin C Meat packing industry Chemistry business.industry Thiobarbituric acid medicine.medical_treatment food and beverages chemistry.chemical_compound Nutraceutical Lipid oxidation Polyphenol medicine Lipoprotein oxidation Food science business Food Science
Zdroj:	Journal of Muscle Foods. 21:557-569
ISSN:	1745-4573 1046-0756
DOI:	10.1111/j.1745-4573.2009.00203.x
Popis:	This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); PJ 5 (5 mg eq PJ phenolics per 100 g meat); PJ 10 (10 mg eq PJ phenolics per 100 g meat); PJ 15 (15 mg eq PJ phenolics per 100 g meat); PJ 20 (20 mg eq PJ phenolics per 100 g meat); VC 50 (50 mg VC per 100 g meat). The PJ exhibited significantly (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::088448817a9d5d03304b1b4e07b73e5c https://doi.org/10.1111/j.1745-4573.2009.00203.x Zobrazit plný text záznamu Plný text ve formátu PDF