Abstract
Impact of different natural phenolic compounds [tannic acid (TA), catechin (CT), caffeic acid (CA) and gallic acid (GA)] at a level of 200ppm on quality retention of camel meat during 9 days of refrigerated storage was investigated. Upon addition of different natural phenolic compounds, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as well as microbial counts were retarded, especially in samples added with tannic acid (TA) and catechin (CT) compared to control samples (p
Original language | English |
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Pages (from-to) | 953-959 |
Number of pages | 7 |
Journal | LWT - Food Science and Technology |
Volume | 63 |
Issue number | 2 |
DOIs | |
Publication status | Published - Oct 1 2015 |
Keywords
- Camel meat
- Lipid oxidation
- Microbial count
- Phenolics
- Sensory quality
ASJC Scopus subject areas
- Food Science