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Autor(en): 
  • Md. Jafor Iqbal
  • Inhibition of Lipid Oxidation by Applying Antioxidants in Meatballs 
     

    (Buch)
    Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 2 Artikel!


    Übersicht
     
    Lieferstatus:   i.d.R. innert 5-10 Tagen versandfertig
    Genre:  Naturwissensch., Medizin, Technik 
    ISBN:  9783659319037 
    EAN-Code: 
    9783659319037 
    Verlag:  LAP Lambert Academic Publishing 
    Einband:  Kartoniert  
    Sprache:  English  
    Dimensionen:  H 220 mm / B 150 mm / D 6 mm 
    Gewicht:  153 gr 
    Seiten:  92 
    Zus. Info:  Paperback 
    Bewertung: Titel bewerten / Meinung schreiben
    Inhalt:
    Lipid oxidation is one of the main reasons of producing off-flavor in meat products. During the research work, 5 antioxidants: ascorbic acid (500 ppm), ss-Carotene (600 ppm), a-Tocopherol (600 ppm), polyphosphate (2600ppm) and Olive Polyphenol (50 ppm and 100 ppm) were used to inhibit lipid oxidation in the beef meatballs. To measure the antioxidant capacity of those antioxidants, ABTS (a radical scavenger) assay was used. For measuring lipid oxidation in beef meatballs, a Thiobarbituric Acid (TBA) test was used (µM TMP/g). Frying method (Pan frying and Deep fat frying) showed significant effects on the physicochemical properties and very little effect on the TBARS of the meatballs. The meatballs were stored in the fridge (4ºC) for 4 weeks and the TBARS values were measured every week. The polyphosphate was the most efficient antioxidant in order to inhibit the lipid oxidation in the beef meatballs. Then the olive polyphenols also showed good antioxidant activity to resist the lipid oxidation in the beef meatballs.

      



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