Effects of Aloe, Green Tea, and Amla Extracts on Microbiological and Oxidative Parameters of Refrigerated Raw Meat Batter

Kumar, Yogesh; Langoo, B

doi:10.1007/s40003-015-0182-6

Cited by 18 publications

(7 citation statements)

References 31 publications

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“…higher levels of TBARs in high-fat meat products. The presence of antioxidants in AG [47] might be another reason behind lesser TBARs value in samples containing AG. Likewise, konjac addition in the reformulated meat products also led to lower TBARS values when added to total pork back fat replacement samples.…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer

Kumar

Tyagi

Vishwakarma

et al. 2017

International Journal of Food Properties

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Section: Oxidative Stabilitymentioning

confidence: 99%

Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer

Kumar

Tyagi

Vishwakarma

et al. 2017

International Journal of Food Properties

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“…The authors recommended that goat meat patties containing Amla extracts from fruit and seed can last up to 21 days under vacuum packed refrigerated conditions without loss in quality. Similar results also showed that the addition of Amla extracts into a raw chicken meat batter will prevent lipid oxidation without compromising sensory attributes [52]. Mountain savory is a perennial semi-shrub that inhabits arid, sunny, and rocky terrains in the Mediterranean region, although this plant has also been domesticated throughout Europe.…”

Section: Amla (Emblica Officinalis)mentioning

confidence: 75%

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

et al. 2021

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Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.

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“…Lower overall mean total plate count in amla and ginger-garlic incorporated chicken pickle may be because of additional antimicrobial effect of amla (Kumar and Langoo, 2015) ginger (Muthulakshmi et al, 2018) and garlic (Aydin et al, 2007).…”

Section: Microbial Qualitymentioning

confidence: 99%

Storage quality and shelf-life of chicken pickle incorporated with amla, ginger and garlic

Muthulakshmi¹,

Rajkumar²,

A.³

2022

JIVA

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Effects of Aloe, Green Tea, and Amla Extracts on Microbiological and Oxidative Parameters of Refrigerated Raw Meat Batter

Cited by 18 publications

References 31 publications

Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer

Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

Storage quality and shelf-life of chicken pickle incorporated with amla, ginger and garlic

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