Antioxidant effects of broccoli powder extract in goat meat nuggets

被引：84

作者：

Banerjee, Rituparna ^{[1
]}

Verma, Arun K. ^{[2
]}

Das, Arun K. ^{[2
]}

Rajkumar, V. ^{[2
]}

Shewalkar, A. A. ^{[1
]}

Narkhede, H. P. ^{[1
]}

机构：

[1] NVC, Dept Livestock Prod Technol, Nagpur 440006, Maharashtra, India

[2] CIRG, GPT Lab, Mathura 281122, UP, India

来源：

MEAT SCIENCE | 2012年 / 91卷 / 02期

关键词：

Goat meat nuggets; Natural antioxidant; Broccoli powder; TBARS number; OXIDATIVE PROCESSES; PHENOLIC-COMPOUNDS; BRASSICA-OLERACEA; LIPID OXIDATION; CHICKEN PATTIES; TEA CATECHINS; COLON-CANCER; RAW; CAROTENE; PRODUCTS;

D O I：

10.1016/j.meatsci.2012.01.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in goat meat nuggets at three different levels 1, 1.5 and 2%, compared with control and butylated hydroxyl toluene (100 ppm BHT). Total phenolics in 5 mg broccoli powder was higher (P<0.05) than 100 ppm BHT. Free radical scavenging activity of 2.25 mg and 3 mg broccoli powder was found similar to 50 and 100 ppm BHT. Reducing power of 10 mg broccoli powder was comparable to the 100 ppm BHT. Incorporation of 1.5 and 2% BPE decreased (P<0.05) the pH value of the products. Total phenolics in product with 2% BPE was similar to BHT nuggets. Chroma value of products with 1.5 and 2% BPE was lower (P<0.05) than control and BHT nuggets. Thiobarbituric acid reactive substances number of BPE nuggets was lower (P<0.05) than control throughout the storage. Thus 2% BPE can be used as natural antioxidant in goat meat nuggets without affecting product acceptability. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：179 / 184

页数：6

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