Ataulfo Mango (Mangifera indica L.) Peel Extract as a Potential Natural Antioxidant in Ground Beef
نویسندگان
چکیده
Total phenolic content (TPC), total flavonoid (TFC), antioxidant and antimicrobial in vitro activity of ethanolic (EE) hydroethanolic (HE) extracts mango peel Ataulfo were evaluated. The highest TPC, TFC capacity as shown EE. Ethanolic extract was incorporated into ground beef at 1000 (BBEA) 2000 mg/kg meat (BEEB) concentrations then compared with 250 mg sodium ascorbate/kg (ASC) along a control (without antioxidant). effects adding EE on instrumental colour, metmyoglobin content, thiobarbituric acid reactive substances (TBARS), pH, microbial load sensorial analysis evaluated for 11 days 4 °C. BEEB added raw improved colour stability while the lipid oxidation raw-cooked inhibited greater effect than ASC similar overall acceptability score (cooked beef). However, incorporating did not show significant activity. Therefore, could potentially be used natural beef.
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ژورنال
عنوان ژورنال: Processes
سال: 2023
ISSN: ['2227-9717']
DOI: https://doi.org/10.3390/pr11061772