The Effect of Volatile Oil Extracted From Rosemary Leaves on Stored Chicken Meatballs
| المصدر: | مجلة جامعة الزيتونة الدولية |
|---|---|
| الناشر: | جامعة الزيتونة الدولية |
| المؤلف الرئيسي: | Alshareef, Mohammed A. (Author) |
| مؤلفين آخرين: | Elzowi, Sana Saad (Co-Author) |
| المجلد/العدد: | ع22 |
| محكمة: | نعم |
| الدولة: |
سوريا |
| التاريخ الميلادي: |
2024
|
| الشهر: | مايو |
| الصفحات: | 54 - 66 |
| ISSN: |
2958-8537 |
| رقم MD: | 1540089 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | EduSearch |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Volatile Oils | Chicken Breast Meat | Rosemary
|
| رابط المحتوى: |
عدد مرات التحميل
1
| المستخلص: |
The volatile oil in rosemary is extracted and their effect as natural antioxidants on stored chicken meatballs is investigated. The results showed that the fresh chicken breast meat contain of 69.63, 25.20, 0.58, 1.11, 3.48% for each of moisture, protein and crude fat, total ash and carbohydrates respectively. The results indicate that the meat used was in good condition and within the acceptable range. The feder number (2.42) indicated the quality of the meat. The protein-water coefficient (PWC) and protein-water-fat coefficient (PWFC) were 0.361 and 0.358, respectively. The results obtained indicated that there was a significant difference in the effect of the rosemary leaves extract on peroxide value and on free fatty acids. a decrease in peroxide values was observed with increasing rates of addition of volatile oil, and the addition of 0.2% had the advantage in affecting the peroxide number of fresh chicken meat. The results also showed an increase in the values of oxidative stability measures with increasing storage period. |
|---|---|
| ISSN: |
2958-8537 |
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