The effect of phytic acid as antioxidant in meat products. (Record no. 48056)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01731cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u194832 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110911s2005 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART EJFS V33 No2 2 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gab-Alla, Amal A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Egyptian journal of food science, 2005 v.33 (2) |
| Medium | [electronic resource]. |
| 245 14 - TITLE STATEMENT | |
| Title | The effect of phytic acid as antioxidant in meat products. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير حامض الفيتك كمضاد اكسدة. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.87-99. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | During cooking and storage of meat, significant amounts of free iron were released. Apparently iron bound to negatively charged phospholipids and caused site specific oxidation that generated warmed over flavor (WOF) within 24 hr of refrigerated storage. Antioxidant and colour stability effects of phytic acid and wheat bran were compared in a fresh and cooked meat samples. Both compounds inhibited metmyoglobin formation in raw samples during storage, iron release from heme during cooking and lipid peroxidation in raw and cooked samples. These actions of phytic acid and/or wheat bran indicate that they may be useful as additives for meat products to prevent warmed over flavor (WOF) formation and increase shelf life of these products. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Phytic acid |
| General subdivision | Physiological effect. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat industry and trade |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat--Quality. |
| 710 1# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Shatta, A .A. |
| 710 1# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | EI-Shami, Z. A. M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Egyptian Journal of Food Science, 2005 v.33 (2) |
| International Standard Serial Number | 1110-0192 |
| Control subfield | nnas |
| Record control number | u30367 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2005/EJFS/3305/2/87.pdf">http://nile.enal.sci.eg/EALE/2005/EJFS/3305/2/87.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.