Ibrahim,, H. (2000). GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS.. Journal of Food and Dairy Sciences, 25(10), 6285-6295. doi: 10.21608/jfds.2000.259655
Hayam M.A. Ibrahim,. "GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS.". Journal of Food and Dairy Sciences, 25, 10, 2000, 6285-6295. doi: 10.21608/jfds.2000.259655
Ibrahim,, H. (2000). 'GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS.', Journal of Food and Dairy Sciences, 25(10), pp. 6285-6295. doi: 10.21608/jfds.2000.259655
Ibrahim,, H. GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS.. Journal of Food and Dairy Sciences, 2000; 25(10): 6285-6295. doi: 10.21608/jfds.2000.259655
GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS.
Food Technology and Dairy Dept., National Research Center, Dokki, Cairo, Egypt.
Abstract
The effect of two combined levels of the biological antioxidants Vit.C and Vit.E salts (sodium ascorbate and alpha-tocopherol acetate) on some quality parameters of ground buffalo meat (GBM) was studied during refrigerated storage for six days at 4±1°C. GBM sample blended with 600 ppm sodium ascorbate plus 5 ppm alpha-tocopherol acetate had lower cooking loss, metmyoglobin (MetMb) and thiobarbituric acid (TBA) values. Also, the sample showed higher a* (redness) color values ,more acceptable visual color and odor scores as compared to GBM sample blended with 400 ppm sodium ascorbate plus 10 ppm alpha-tocopherol acetate and the control.
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