Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010....
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Gespeichert in:

Autor*in:	Duaa A. E. Elhadi [verfasserIn] Elgasim A. Elgasim [verfasserIn] Isam A. Mohamed Ahmed [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Spanisch

Erschienen:	2017

Schlagwörter:	Antimicrobial activity chicken patty moringa leave powder peroxide value

Übergeordnetes Werk:	In: CyTA - Journal of Food - Taylor & Francis Group, 2017, 15(2017), 2, Seite 234-240
Übergeordnetes Werk:	volume:15 ; year:2017 ; number:2 ; pages:234-240

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.1080/19476337.2016.1242157

Katalog-ID:	DOAJ037861123

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spelling	10.1080/19476337.2016.1242157 doi (DE-627)DOAJ037861123 (DE-599)DOAJ04761b90e88145209263211a2e60c901 DE-627 ger DE-627 rakwb eng spa TX341-641 TP368-456 Duaa A. E. Elhadi verfasserin aut Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties. Antimicrobial activity chicken patty moringa leave powder peroxide value Nutrition. Foods and food supply Food processing and manufacture Elgasim A. Elgasim verfasserin aut Isam A. Mohamed Ahmed verfasserin aut In CyTA - Journal of Food Taylor & Francis Group, 2017 15(2017), 2, Seite 234-240 (DE-627)609403281 (DE-600)2515457-6 19476345 nnns volume:15 year:2017 number:2 pages:234-240 https://doi.org/10.1080/19476337.2016.1242157 kostenfrei https://doaj.org/article/04761b90e88145209263211a2e60c901 kostenfrei http://dx.doi.org/10.1080/19476337.2016.1242157 kostenfrei https://doaj.org/toc/1947-6337 Journal toc kostenfrei https://doaj.org/toc/1947-6345 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2027 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 15 2017 2 234-240
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language	English Spanish
source	In CyTA - Journal of Food 15(2017), 2, Seite 234-240 volume:15 year:2017 number:2 pages:234-240
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topic_facet	Antimicrobial activity chicken patty moringa leave powder peroxide value Nutrition. Foods and food supply Food processing and manufacture
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callnumber-first	T - Technology
author	Duaa A. E. Elhadi
spellingShingle	Duaa A. E. Elhadi misc TX341-641 misc TP368-456 misc Antimicrobial activity misc chicken patty misc moringa leave powder misc peroxide value misc Nutrition. Foods and food supply misc Food processing and manufacture Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder
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topic_title	TX341-641 TP368-456 Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder Antimicrobial activity chicken patty moringa leave powder peroxide value
topic	misc TX341-641 misc TP368-456 misc Antimicrobial activity misc chicken patty misc moringa leave powder misc peroxide value misc Nutrition. Foods and food supply misc Food processing and manufacture
topic_unstemmed	misc TX341-641 misc TP368-456 misc Antimicrobial activity misc chicken patty misc moringa leave powder misc peroxide value misc Nutrition. Foods and food supply misc Food processing and manufacture
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title	Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder
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title_full	Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder
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title_sort	microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (moringa oleifera) leaf powder
callnumber	TX341-641
title_auth	Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder
abstract	This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.
abstractGer	This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.
abstract_unstemmed	This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.
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title_short	Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder
url	https://doi.org/10.1080/19476337.2016.1242157 https://doaj.org/article/04761b90e88145209263211a2e60c901 http://dx.doi.org/10.1080/19476337.2016.1242157 https://doaj.org/toc/1947-6337 https://doaj.org/toc/1947-6345
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up_date	2024-07-03T14:33:56.810Z
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Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

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