Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

Sajid Maqsood, Kusaimah Manheem, Aisha Abushelaibi, Isam Tawfik Kadim

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P

Original languageEnglish
JournalAnimal Science Journal
DOIs
Publication statusAccepted/In press - 2016

Keywords

  • Camel meat
  • Lipid oxidation
  • Microbial load
  • Phenolic compounds sausages

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

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