| 000 | 02468cab a2200313Ia 45 0 | ||
|---|---|---|---|
| 001 | u197642 | ||
| 003 | SIRSI | ||
| 008 | 120103s2005 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART AJARX V50 No3 10 | ||
| 100 | 1 | _aShaltout, Omayma E. | |
| 240 | 1 | 0 |
_aAlexandria journal of agricultural research, 2005 v. 50 (3) _h[electronic resource]. |
| 245 | 1 | 4 |
_aThe 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 _h[electronic resource]. |
| 246 | 1 | 5 | _aتأثير بعض الاعشاب والتوابل والنباتات كمضادات طبيعية للاكسدة على جودة مفروم سمك الهامور وافخاد الدجاج تحت ظروف تخزينية مختلفة. |
| 300 | _aP. 83-94. | ||
| 504 | _aIncludes references. | ||
| 520 | _aSome 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. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aFoods _xStorage. |
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| 650 | 0 | _aAntioxidants. | |
| 650 | 0 |
_aFish as food _xContamination. |
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| 650 | 0 |
_aFood industry and trade _xHealth aspects. |
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| 650 | 0 |
_aMeat _xStorage. |
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| 650 | 0 |
_aHerbs _xHealth aspects. |
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| 773 | 0 |
_tAlexandria Journal of Agricultural Research. _g2005.v.50(3) _x0044-250 _7nnas _wu158486 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2005/AJARX/5005/3/83.pdf _zFull text Article. |
| 596 | _a1 | ||
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_c50605 _d50605 |
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