期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 49, 期 2, 页码 240-245出版社
SPRINGER INDIA
DOI: 10.1007/s13197-011-0383-3
关键词
Moringa oleifera; Ground buffalo meat; Meat quality; Crude extract
资金
- Dept. of LPT
- F/ O- VAS
The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked ground buffalo meat (GBM), treated with, 1, 1.5 and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The meat samples treated with 1.5% crude extract of drumstick leaves significantly (P < 0.05) improved meat pH and water holding capacity (WHC) and lowered cooking loss and thiobarbituric acid (TBA) value as compared to control and other treated samples. Microbial load in terms of Total Plate Count (TPC) was found to be decreased significantly (P < 0.05) in treated samples. No significant (P > 0.05) difference was observed in juiciness, tenderness and overall acceptability scores between the treated meat samples.
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