Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder
نویسندگان
چکیده
منابع مشابه
Vacuum Drying Characteristics of Salicornia herbacea L
Vacuum drying of Salicornia herbacea L. was performed at different drying temperatures (50, 60, 70, and 80°C) to evaluate the drying characteristics and the effect of drying temperatures on the quality of Salicornia. As the drying temperature increased, the drying time decreased significantly (P< 0.05). The drying rate decreased with decrease in moisture content and increase in drying time. On ...
متن کاملSpherical Granule Production from Micronized Saltwort (Salicornia herbacea) Powder as Salt Substitute
The whole saltwort plant (Salicornia herbacea) was micronized to develop the table salt substitute. The micronized powder was mixed with distilled water and made into a spherical granule by using the fluid-bed coater (SGMPDW). The SGMPDW had superior flowability to powder; however, it had low dispersibility. To increase the dispersibility of SGMPDW, the micronized powder was mixed with the solu...
متن کاملNutrient Value of Saltwort (Salicornia herbacea L.) as Feed for Ruminants
Saltwort (Salicornia herbacea L.), a kind of halophytes in Japan, is under investigation as a feed source for livestock as well as potential oilseed crop in salt marshes and salt fields. The present experiment was undertaken to analyze the nutritive value of saltwort as feed for ruminants. To determine the apparent digestibility and nutritive value of saltwort, five Japanese native goats were f...
متن کاملEfficacy of Tomato Powder as Antioxidant in Cooked Pork Patties
This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 μg/mL). Pork patties w...
متن کاملEffects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters
This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batte...
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ژورنال
عنوان ژورنال: Journal of the Korean Society of Food Science and Nutrition
سال: 2014
ISSN: 1226-3311
DOI: 10.3746/jkfn.2014.43.8.1189