Oxidative Stability of Whey Protein Isolate Coating Incorporated Beeswax: A Shelf-Life Study in Sliced Pastirma
Oxidative Stability of Whey Protein Isolate Coating Incorporated Beeswax: A Shelf-Life Study in Sliced Pastirma
Marwa Ragab Saeed Abdallah, Hussein Mohamed Hussein Mohamed, Mohamed Mohamed Talaat Emara, Mai Atef Mohamed
Figure 1A
Cured color and cured flavor of sliced pastirma stored at 5ºC for 16 weeks
Figure 1B
Taste and overall acceptability of sliced pastirma stored at 5ºC for 16 weeks
Figure 2
Bacteriological analysis (log10 CFU/g) of sliced pastirma stored at 5ºC for 16 weeks
Figure 3
a) Total carbonyl (μmol/g protein), b) pH and c) TVBN (mg/100g) values of sliced pastirma stored at 5ºC for 16 weeks
Figure 4
a) TBARS (mg malonaldehyde/kg), b) peroxide value (meq/kg fat) and c) free radical scavenging activity (DPPH) (g/100g) of sliced pastirma stored at 5ºC for 16 weeks
Figure 5
a) Met-myoglobin content (g/100g) and color indexes {b) L*, c) a* and d) b*} of sliced pastirma stored at 5ºC for 16 weeks
September 2022
Vol. 10, Iss. 3, Pages 273-411
