Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

Sajid Maqsood; Kusaimah Manheem; Aisha Abushelaibi; Isam Tawfik Kadim

doi:10.1111/asj.12607

Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

Sajid Maqsood^*, Kusaimah Manheem, Aisha Abushelaibi, Isam Tawfik Kadim

^*Corresponding author for this work

Animal and Veterinary Sciences

Research output: Contribution to journal › Article › peer-review

16 Citations (Scopus)

Abstract

Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P

Original language	English
Journal	Animal Science Journal
DOIs	https://doi.org/10.1111/asj.12607
Publication status	Accepted/In press - 2016

Keywords

Camel meat
Lipid oxidation
Microbial load
Phenolic compounds sausages

ASJC Scopus subject areas

Agricultural and Biological Sciences(all)

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10.1111/asj.12607

Cite this

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title = "Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts",

abstract = "Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P",

keywords = "Camel meat, Lipid oxidation, Microbial load, Phenolic compounds sausages",

author = "Sajid Maqsood and Kusaimah Manheem and Aisha Abushelaibi and Kadim, {Isam Tawfik}",

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doi = "10.1111/asj.12607",

language = "English",

journal = "Animal Science Journal",

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T1 - Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

AU - Maqsood, Sajid

AU - Manheem, Kusaimah

AU - Abushelaibi, Aisha

AU - Kadim, Isam Tawfik

PY - 2016

Y1 - 2016

N2 - Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P

AB - Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P

KW - Camel meat

KW - Lipid oxidation

KW - Microbial load

KW - Phenolic compounds sausages

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DO - 10.1111/asj.12607

M3 - Article

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SN - 1344-3941

JO - Animal Science Journal

JF - Animal Science Journal

ER -

Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

Abstract

Keywords

ASJC Scopus subject areas

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