The Effect of Some Herbs Spices and Plants as Natural Antioxidants on the Quality of Minced Hamoor (Epinéphelus Chlorostigma) and Chicken Thigh during Different Storage Conditions [electronic resource].

Includes references.

Some herbs, species and plants used as natural antioxidants were added to two different meat systems and stored under different storage conditions. The thiobarbeturic acid (TBA) values were determined in an attempt to evaluate the natural antioxidant potentials on retarding the onset of lipid oxidation. The pH, cooking yields (CY%) and organoleptic tests were also measured to assess quality. Barley powder (Bar), fenugreek powder (Fen), thyme + rosemary blend (TR), thyme + sage blend (TS) as natural antioxidants were added at different concentrations to minced hamoor (Epinephelus chlorostigma) beside a control sample (100% minced hamoor) and stored for 4 months at –18°C. Tea catechin extract (TC), TC + 5% citric acid (TC/A), soy protein isolate (SPI) and thyme powder (Thy) were added at different concentrations to minced chicken thigh (CT) and stored for 25 days at 4°C beside a control treatment. Results indicated that all added herbs, spices and plants to both minced hamoor and CT, significantly (P<0.05) suppressed lipid oxidation as compared to their controls.

Summary in Arabic.

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