Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

Sajid Maqsood, Aisha Abushelaibi, Kusaimah Manheem, Aysha Al Rashedi, Isam Tawfik Kadim

Research output: Contribution to journal › Article

23 Citations (Scopus)

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 languageEnglish
Pages (from-to)953-959
Number of pages7
JournalLWT - Food Science and Technology
Volume63
Issue number2
DOIs
Publication statusPublished - Oct 1 2015

Fingerprint

camel meat
Camelus
Catechin
Tannins
protein degradation
catechin
Meat
Proteolysis
tannins
phenolic compounds
lipid peroxidation
Lipids
Gallic Acid
Thiobarbituric Acid Reactive Substances
Peroxides
peroxide value
caffeic acid
gallic acid
thiobarbituric acid-reactive substances
sampling

Keywords

  • Camel meat
  • Lipid oxidation
  • Microbial count
  • Phenolics
  • Sensory quality

ASJC Scopus subject areas

  • Food Science

Cite this

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. / Maqsood, Sajid; Abushelaibi, Aisha; Manheem, Kusaimah; Al Rashedi, Aysha; Kadim, Isam Tawfik.

In: LWT - Food Science and Technology, Vol. 63, No. 2, 01.10.2015, p. 953-959.

Research output: Contribution to journal › Article

Maqsood, S, Abushelaibi, A, Manheem, K, Al Rashedi, A & Kadim, IT 2015, 'Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds', LWT - Food Science and Technology, vol. 63, no. 2, pp. 953-959. https://doi.org/10.1016/j.lwt.2015.03.106
Maqsood S, Abushelaibi A, Manheem K, Al Rashedi A, Kadim IT. Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT - Food Science and Technology. 2015 Oct 1;63(2):953-959. https://doi.org/10.1016/j.lwt.2015.03.106
Maqsood, Sajid ; Abushelaibi, Aisha ; Manheem, Kusaimah ; Al Rashedi, Aysha ; Kadim, Isam Tawfik. / Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. In: LWT - Food Science and Technology. 2015 ; Vol. 63, No. 2. pp. 953-959.
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