Effect of ginger extract and cooking methods on oxidative stability and physicochemical quality of vacuum packaged cooked chevon patties during storage

Journal of Food Science and Technology

Volumn 42, Issue 3, 2005, Pages 275-279

  Raj, Reema ^a   Sahoo, J ^b   Hooda, S ^a   Karwasra, R K ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chevon patties; Cooking; Electrical oven; Ginger extract; Microwave oven; Quality; Vacuum packaging

Indexed keywords

MEATS; MICROWAVE OVENS; OXIDATION; QUALITY CONTROL; STABILITY; VACUUM APPLICATIONS;

CHEVON PATTIES; ELECTRICAL OVENS; GINGER EXTRACT; VACUUM PACKAGING;

FOOD PRODUCTS;

ZINGIBER OFFICINALE;

EID: 23244435594     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. Arouma OI, Spencer JPE, Warren D, Jenner P, Butter J, Halliwell B 1997. Characterization of food antioxidants, illustrated using commercial garlic, ginger preparations. Food Chem 60:149-156
2. Baldwin RE, Korschgen BM, Russell MS, Mabesa L 1976. Proximate analysis, free amino acid, vitamin, mineral content of microwave cooked meat. J Food Sci 41:762
3. Berry BW, Stiffler DM 1981. Effect of electric stimulation, boning temperature, formulation, rate of freezing on sensory, cooking, chemical, physical properties of ground beef patties. J Food Sci 46:1103-1106
4. Farrell KT 1999. Spices, condiments, seasonings. 2 edn. Aspen Publication, Maryl. p 15-253
5. Genigeorgis CA 1985. Microbiological, safety implications of the use of modified atmospheres to extend the storage life of fresh meat like fish. Food Microbiol 1:237
6. Govindarajan VS 1980. Flavour quality of ginger. In: Proceedings of the National Seminar on Ginger, Turmeric. Calicut April, p 147-166
7. Kim KJ, Lee YB 1995. Effect of ginger rhizome extract on tenderness, shelf-life of pre-cooked lean beef. J Korean Soc Food Sci 11:119-121
8. Koniecko ES 1979. Hand book for meat chemists. Avery Publ Group Inc, Wayne, New Jersey, p 53-55
9. Lee YB, Kim YS, Ashmore CR 1986. Antioxidant property in ginger rhizome, its application to meat products. J Food Sci 51: 20-23
10. Mansour EH, Khalil AH 2000. Evaluation of antioxidant activity of some plant extracts, their application to ground beef patties. Food Chem 69:135-141
11. Mendiratta SK, Anjaneyulu ASR, Lakshamanan V, Naveena BM, Bisht GS 2000. Tenderizing, antioxidant effect of GE on sheep meat. J Food Sci Technol 37:651-655
12. Naveena BM 1999. Studies on GE as a tenderizing agent, its use for production of cured, smoked product from spent hen meat. M.V.Sc. Thesis, Deemed University, IVRI, Izatnagar, India
13. Reema Raj 2002. Optimization of ginger (Zingiber officinale) and cloves (Syzygium aromaticum) as natural preservatives in chevon mince and patties. M.Sc (F.S.T) Thesis, CCSHAU, Hisar
14. Sahoo J, Anjaneyulu ASR 1997. Effect of natural antioxidants, vacuum packaging on the quality of buffalo meat nuggets during refrigerated storage. Meat Sci 47:223-230
15. Strange ED, Benedict RC, Smith JL, Swift CE 1977. Evaluation of rapid tests for monitoring alterations in meat quality during storage. I. Intact meat. J Food Prot 40:843-847
16. th edn., Iowa State University Press, Ames, Iowa. Ch. 16, p 297-329
17. Syed Ziauddin K, Rao DN, Amla BL 1995. Effect of lactic acid, GE, sodium chloride on electrophoretic pattern of buffalo muscle proteins. J Food Sci Technol 32:224-226
18. Thompson EH, Wolf AD, Allen CE 1973. Ginger rhizome: A new source of proteolytic enzyme. J Food Sci 38:652-656
19. Trout ES, Hunt MC, Johnson DE, Clans JR, Castner CL, Kropf DH 1992. Characteristics of low-fat ground beef containing texture modifying ingredients. J Food Sci 57:19-24
20. Verma SP, Sahoo J 2000. Effect of antioxidant vitamins on the quality of chevon sausage during refrigerated storage. J Food Sci Technol 37:493-499
21. Witte VC, Krause GF, Bailey ME 1970. A new extraction method for determining 2-thiobarbituric acid values of pork, beef during storage. J Food Sci 35:582-585
22. Yong YR, Chen MT, Liu DC 1998. A study of antioxidative, antimicrobial effects of different spices in Chinese-style sausages. J Chin Soc Anim Sci 27:117-128
23. Zhang YM, Jia JG, Zhou ZQ, Yan RQ, Wang H 1996. Development of preservatives for fresh pork. Meat Hygiene 8:1-4