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

doi:10.1016/j.lwt.2015.03.106

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

^*Corresponding author for this work

Animal and Veterinary Sciences

Research output: Contribution to journal › Article › peer-review

35 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 language	English
Pages (from-to)	953-959
Number of pages	7
Journal	LWT - Food Science and Technology
Volume	63
Issue number	2
DOIs	https://doi.org/10.1016/j.lwt.2015.03.106
Publication status	Published - Oct 1 2015

Keywords

Camel meat
Lipid oxidation
Microbial count
Phenolics
Sensory quality

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/j.lwt.2015.03.106

Fingerprint Dive into the research topics of 'Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds'. Together they form a unique fingerprint.

Cite this

@article{6e408a699b714bba8651e8481627a58f,

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

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",

keywords = "Camel meat, Lipid oxidation, Microbial count, Phenolics, Sensory quality",

author = "Sajid Maqsood and Aisha Abushelaibi and Kusaimah Manheem and {Al Rashedi}, Aysha and Kadim, {Isam Tawfik}",

year = "2015",

month = oct,

day = "1",

doi = "10.1016/j.lwt.2015.03.106",

language = "English",

volume = "63",

pages = "953--959",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

number = "2",

}

TY - JOUR

T1 - Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

AU - Maqsood, Sajid

AU - Abushelaibi, Aisha

AU - Manheem, Kusaimah

AU - Al Rashedi, Aysha

AU - Kadim, Isam Tawfik

PY - 2015/10/1

Y1 - 2015/10/1

N2 - 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

AB - 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

KW - Camel meat

KW - Lipid oxidation

KW - Microbial count

KW - Phenolics

KW - Sensory quality

UR - http://www.scopus.com/inward/record.url?scp=84930377340&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84930377340&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2015.03.106

DO - 10.1016/j.lwt.2015.03.106

M3 - Article

AN - SCOPUS:84930377340

VL - 63

SP - 953

EP - 959

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 2

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Cite this