2019
DOI: 10.1590/1678-457x.24817
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Abstract: The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at … Show more

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Cited by 24 publications
(38 citation statements)
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“…Differences in the sensory attributes among batches were not detected by the panel of judges, since aromatic notes that could be attributed to the addition of rosemary extracts caused no negative reactions. The effect of two different levels of rosemary extract (0.3 g/kg and 0.35 g/kg) on storage stability and quality characteristics of ground chicken meat during storage at 4 • C for up to 7 days has been evaluated [240]. The antioxidant effect of rosemary has been compared with the most popular antioxidant used in the meat industry (Ascorbic acid, Sodium nitrite and BHA).…”
Section: Application Of Phenolic Compounds In Food Productsmentioning
confidence: 99%
“…Differences in the sensory attributes among batches were not detected by the panel of judges, since aromatic notes that could be attributed to the addition of rosemary extracts caused no negative reactions. The effect of two different levels of rosemary extract (0.3 g/kg and 0.35 g/kg) on storage stability and quality characteristics of ground chicken meat during storage at 4 • C for up to 7 days has been evaluated [240]. The antioxidant effect of rosemary has been compared with the most popular antioxidant used in the meat industry (Ascorbic acid, Sodium nitrite and BHA).…”
Section: Application Of Phenolic Compounds In Food Productsmentioning
confidence: 99%
“…All meat were deboned, cleaned, and stored as described by Al-Hijazeen & Al-Rawashdeh (2019). Chicken thigh meat was purchased from a local slaughtering plant and ground (twice) a through a 8-mm plate then a 3-mm plate (Moulinex, Type DKA1, France).…”
Section: Meat Preparationmentioning
confidence: 99%
“…Prepared treatments were including: T1) Control (No additives); T2) Combination (CM 1 ) of 100 ppm OE and 300 ppm RE; T3) CM 2 : 100 ppm OE + 350 ppm RE; T4) CM 3 : 150 ppm OE + 300 ppm RE; T5) CM 4 : 150 ppm OE + 350 ppm RE; T6) 14 ppm of butylated hydroxyanisole (BHA). Oregano essential oil (OE) and RE concentration were chosen based on several preliminary and original meat quality studies considering their antioxidant activities (Al-Hijazeen & Al-Rawashdeh, 2019;Al-Hijazeen, 2018). Oregano essential oil (Origanum syriacum L.) was purchased from a certified company (Green Fields Factory for oils, Amman/Jordan) using the most efficient purification, extraction, and steam distillation methods.…”
Section: Meat Preparationmentioning
confidence: 99%
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