TY  - SER
AU  - El-Sayed,Samiha M.
TI  - Treacle and sidir honey as antioxidant agent against lipid oxidation in chicken breast meat mince
KW  - Antioxidants
KW  - Lipids
KW  - Honey
KW  - Varieties
KW  - Oxidation
KW  - Chickens
KW  - Molasses
N1  - Includes references
N2  - Lipid oxidation is a major deterioration factor in meats. Sources of natural antioxidants, such as honey, are as effective as synthetic commercially available ones. In this study minced chicken breast meat (with and without skin) with added natural materials known as effective antioxidants namely treacle (black honey) and sidir honey mixed with different levels (1. 5 and 10% w/w) were stored up to 3 days at 4 0c to evaluate their stability during refrigerated storage The effect of adding treacle and sidir honey to chicken-breast meat on oxidative stability was measured using thiobarbituric acid values (TBA values) (as mg malonaldehyde /kg) and inhibition %. The TBA value decreased at 5% added of treacle
UR  - http://nile.enal.sci.eg/EALE/2007/MUJAS/3207/12/10167.pdf
ER  -