000			01909cab a2200313Ia 45 0
001			u185885
003			SIRSI
008			101015s2007 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V32 NO12 28
100	1		_aEl-Sayed, Samiha M.
240	1	0	_aMansoura University journal of agricultural sciences, 2007 v. 32 (12) _h[electronic resource].
245	1	0	_aTreacle and sidir honey as antioxidant agent against lipid oxidation in chicken breast meat mince _h[electronic resource].
246	1	5	_aالعسل الأسود وعسل السيدر كمضادات أكسدة طبيعية ضد أكسدة الدهون فى مفروم لحم صدور الدجاج.
300			_aP. 10167-10182.
504			_aIncludes references.
520			_aLipid 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.
546			_aSummary in Arabic.
650		0	_aAntioxidants.
650		0	_aLipids.
650		0	_aHoney _xVarieties.
650		0	_aOxidation.
650		0	_aChickens.
650		3	_aMolasses.
773	0		_tMansoura Unviersity Journal of Agricultural Sciences. _g2007.v.32(12) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2007/MUJAS/3207/12/10167.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c41164 _d41164