National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The effect of adding lemon peels powder on some quality properties of minced beef patties during refrigerated storage is the objectives of the present work. Control beef patty samples (LP) exhibited significant higher TBARS values during refrigerated storage. Whereas the prepared lemon peel patties (1% and2% LP) samples showed good quality with lower TBARS till 9 days at 4°C. Total volatile basic nitrogen (TVBN) of patty samples gradually increased with different rates. LP 2% samples exhibited higher antioxidant activity (AOA %) than those treated with 1% LP. The LP 2% sample gave the greatest DPPH followed by 1% LP compared to control at zero time. The DPPH % activity decreased during refrigerated storage in all patties samples. Concerning Met-myoglobin%; control sample revealed the highest met-myoglobin% estimated from 19.20% at the beginning day of storage to 76.47% at the end of the storage period. Meanwhile, 2% LP sample gave lowest % Met-myoglobin (40.74%) and 1% LP sample exhibited 47.42% Met-myoglobin at the end of storage time (12days). Noticeably the overall acceptability scores of the formulated samples increased with increasing levels of citrus peel [L.P]; where 2% LP sample gained great acceptability more than the 1%.
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