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 |
Healthier food products have become a key target for the food industry. Consumer’s demands for healthier meat and meat products are rapidly increasing world-wide. In order to improve the functional value of meat product, application of citrus orange or lemon peels (OP or LP) powdered as promising cheap natural functional ingredients in meat patties was carried out. Quality properties and shelf-life of the suggested beef patties as affected by adding citrus peels during refrigeration storage at 4±1°C for 15 days were studied. The addition of 1 or 2% OP and LP to the beef patties caused a reduction in thiobarbituric acid reactive substances, total volatile basic nitrogen, microbial count, pH value and shrinkage %. Somewhat increase in cooking yield, moisture and fat retentions, water & oil holding capacity were noticed. Also OP or LP powder affected the color, radical scavenging activity, texture and sensory properties relative to control.
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