Effect of methyl gallate on physico-chemical qualities of spent hen meat patties

Journal of Food Science and Technology

Volumn 46, Issue 6, 2009, Pages 577-580

  Vaithiyanathan, S ^a   Naveena, B M ^a   Muthukumar, M ^a   Girish, P S ^a   Sen, A R ^a   Babji, Y ^a   Ramakrishna, C ^a  

^a National Research Centre on Meat   (India)

Author keywords

Chicken patties; Methyl gallate; Shelf life; Spent hen; Storage

Indexed keywords

CHICKEN PATTIES; METHYL GALLATE; SHELF-LIFE; SPENT HEN; STORAGE;

SODIUM CHLORIDE;

MEATS;

EID: 70449378018     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. Ahn J, Grun IU, Mustapha A 2007. Effect of plant extracts on microbial growth, colour changes and lipid oxidation in cooked beef. Food Microbiol 24: 7-14
2. Branen AL 1975. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J Am Oil Chem Soc 55: 809-814
3. Brannan RG 2007. Effect of grape seed extract on physico-chemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. J Food Sci 73: C36-C40
4. Chaubal R, Deshpande VH, Deshpande NR 2005. MG, the medicinally important compound: A review. Electronic J Environ Agric Food Chem 4: 956-962
5. Choi SH, Choy YH, Kim YK, Nur SN 2006. Effects of feeding browse on growth and meat quality of Korean black goats. Small Rumin Res 65: 193-199
6. Cross HR, Carpenter ZL, Smith GC 1973. Effect of intramuscular collagen and elastin on bovine muscle tenderness. J Food Sci 38: 998-1003
7. Gill CO, McGinnis JC 1999. Improvement of hygienic performance of the hindquarters skinning operations at a beef packing plant. Int J Food Microbiol 51: 123-132
8. Hagerman AE, Butler LG 1981. The specificity of proanthocyanidin-protein interactions. J Biol Chem 256: 4494-4497
9. Higgins FM, Kerry JP, Buckley DJ, Morrissey PA 1998. Assessment of a tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat. Br Poult Sci 39: 596-600
10. Honikel KO 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci 49: 447-457
11. Hunter RS, Harold RW 1987. The measurement of appearance. John Wiley and Sons, New York
12. ICMSF 1983. Microorganisms in foods. Their significance and methods of enumeration. Vol 1, Elliott RP, Clark DS, Lewis KH, Lundbeck H, Olson Jr JC, Simonsen B (eds), International Commission on Microbiological Specifications of Foods, University of Toronto Press, Toronto, p 372-392
13. ICMSF 1986. Microorganisms in foods. 2. Sampling for microbiological analysis: Principles and specific applications. 2nd edn. International Commission on Microbiological Specifications of Foods, University of Toronto Press, Toronto
14. Kane CJ, Menna JH, Yeh YC 1988. Methylgallate, methy1-3, 4, 5-trihydroxybenzoate, is a potent and highly specific inhibitor of herpes simplex virus in vitro. I. Purification and characterization of methyl gallate from Sepium sebiferum. Biosci Rep 8: 85-94
15. Kondaiah N, Panda B 1992. Processing and utilization of spent hens. World Poult Sci 48: 255-265
16. Kristensen L, Therkildsen M, Riis B, Sorensen MT, Oksbjerg N, Purslow PP, Ertbjerg P 2002. Dietary induced changes of muscle growth rate in pigs: Effects on in vivo and post-mortem muscle proteolysis and meat quality. J Anim Sci 80: 2862-2871
17. Kumar R, Vaithiyanathan S 1990. Occurrence, nutritional significance and effect on animal productivity of tannins in tree leaves. Anim Feed Sci Technol 30: 21-38
18. Li L, Ng TB, Gao W, Li W, Fu M, Niu SM, Zhao L, Chen RR, Li F 2005. Antioxidant activity of gallic acid from rose flowers in senescence accelerated mice. Life Sci 77: 230-240
19. Light N, Champion AE 1984. Characterization of muscle epimysium, perimysium and endomysium collagen. Biochem J 219: 1017-1026
20. Morrissey PA, Kerry JP, Galvin K 1998. Lipid oxidation in muscle foods. In: Freshness and shelf-life of foods. Cadwallade KR, Weenen H (eds). Am Chem Soc. Washington DC. p 188-200
21. Naveena BM, Sen AR, Muthukumar M, Vaithiyanathan S, Babji Y 2006. The effect of lactates on the quality of microwave cooked chicken patties during storage. J Food Sci 71: S603-S608
22. Naveena BM, Sen AR, Vaithiyanathan S, Muthukumar M, Babji Y 2007. Effect of honey and vitamin C on quality of microwave cooked chicken patties. J Food Sci Technol 44: 505-508
23. Naveena BM, Sen AR, Vaithiyanathan S, Kondaiah N 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidant in cooked chicken patties. Meat Sci 80: 1304-1308
24. Newman RE, Lohan MA 1950. Determination of hydroxyproline content. J Biol Chem 184: 299-303
25. Ockerman HW 1976. Quality control of postmortem muscle and tissue. The Department of Animal Science, The Ohio State University, Colombus OH.
26. O'Grady MN, Maher M, Troy DJ, Moloney AP, Kerry JP 2006. An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci 73: 132-143
27. Tang S, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Res Int 34: 651-657 (Pubitemid 32739440)
28. Witte VC, Krauze ME, Bailey AJ 1970. A new extraction method for 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35: 582-585
29. Xiong YL, Decker EA 1995. Alterations of muscle protein functionality by oxidative and antioxidative processes. J Muscle Foods 6: 139-160