Tujuan penelitian ini untuk mengetahui perubahan secara kimiawi dari sosis ayam dengan kemasan edible film tepung gathot selama penyimpanan 8 hari di suhu ruang. Materi yang digunakan adalah kering, karagenan dan gliserol. Metode dilakukan eksperimen, uji dianalisis kuantitatif RAL pola faktorial 2x5, faktor pertama yaitu jenis (0,00 0,75%) kedua lama (0; 2; 4; 6; hari), masing-masing 4 kali pe...

Objective: The purpose of this study was to evaluated the quality parameters and analyzed antioxidant activity seroja leaves Nelumbo nucifera Gaertn.
 Methods: quantification chemical compound determined by its total phenol flavonoid levels. evaluate comparability four common radical scavenging assays using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS); 1, 1-diphenyl-2-picry...

Oil oxidation is significant for acceptability, nutritional quality, and toxicity of edible oils. Antioxidant supplementation oil a common fundamental strategy improving its oxidative stability prolonging induction time. Ginger contains natural antioxidants such as phenolic flavonoid compounds. extracts were prepared by extraction with different solvents (methanol, ethanol, acetone water). Etha...

background and objectives: nowadays, considerable to food biodegradable and edible packaging increased. synthetic packaging due to the problems environment edible coating are thin layer of material which are on the surface of food products and increased the shelf life of foodstuff by providing a moisture and oxygen barrier. edible coatings might be used as carriers of various substances, includ...

Three experiments were conducted to develop a sensitive and reliable fluorometric thiobarbituric acid (TBA) reactive substances (TBARS) method to determine lipid oxidation products in meat. The first study was conducted to find the optimum sample preparation conditions for meat in the fluorometric method. The second study was to compare the original and the modified methods by using meat and bl...

Silver carp fillets were treated with liposomal encapsulated and unencapsulated pomegranate peel extract at 0.5 and 1% w/w to evaluate the effect of the extracts on the shelf life of the fillets during 15 days of refrigerated storage. Quality changes of the samples were investigated in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) and microbial c...

Abstract Rabbit meat is one of the most consumed meats throughout world and extremely susceptible to spoilage due its high protein moisture content. Natural preservatives with antioxidant antibacterial properties are needed maintain quality increase shelf life. This study examined effect 1% chitosan (CH), 0.2% rosemary ( Salvia rosmarinus ) essential oil (REO), their combination on pH, total vo...

We studied the effects of mexidol (3-oxy-6-methyl-2-ethylpiridine succinate) on antioxidant glutathione system in rat brain mitochondria experimental Parkinson’s disease induced by rotenone administration. Wistar rats were divided into following groups 6 each: I - intact (control); II (3 mg/kg per day) was injected subcutaneously for 2 weeks; III after intoxication, (50 intraperitoneally weeks....

The antioxidant and antibacterial effect of rosemary, orange and lemon extracts was investigated in cooked Swedish-style meatballs. Activity in a lard system was established for all the extracts and further determination of the development of rancidity as thiobarbituric acid reactive substances consistently showed that about 50% of the rancidity can be controlled by the citrus preparations. Two...