مجلة جامعة الزيتونة الدولية للنشر العلمي مجلة علمية، محكمة، شهرية، مفتوحة الوصول
Abstract
The volatile oil in rosemary is extracted and their effect as natural antioxidants on stored chicken meatballs is investigated. The results showed that the fresh chicken breast meat contain of 69.63, 25.20, 0.58, 1.11, 3.48% for each of moisture, protein and crude fat, total ash and carbohydrates respectively. The results indicate that the meat used was in good condition and within the acceptable range. The feder number (2.42) indicated the quality of the meat. The protein-water coefficient (PWC) and protein-water-fat coefficient (PWFC) were 0.361 and 0.358, respectively. The results obtained indicated that there was a significant difference in the effect of the rosemary leaves extract on peroxide value and on free fatty acids. a decrease in peroxide values was observed with increasing rates of addition of volatile oil, and the addition of 0.2% had the advantage in affecting the peroxide number of fresh chicken meat. The results also showed an increase in the values of oxidative stability measures with increasing storage period.
Key words: volatile oils; chicken breast meat; rosemary.
made by :
Mohammed A Alshareef1 & Sana Sa’ad Elzowi2
1 Department of Food & Nutrition, Faculty of Food Science, Wadi Alshati University, Libya
2 Department of Food Science & Technolory, Faculty of Food Science, Wadi Alshati University, Libya
Corresponding Author
