Amir Z. Allam, Hayam A. Mansour, Nermeen M.L. Malak, Heba H.S. Abdel-Naeem*
... quality of chicken meat patties during frozen storage at –18 °C for 12 weeks by enumeration of aerobic plate count (APC), psychrotrophic, Enterobacteriaceae, and lactic acid bacterial (LAB) counts. The results revealed that the sole effect of T, CL, and O oleoresins caused non-significant reductions in all investigated bacterial counts. Among the treated groups (T, CL, or O alone), it was found that O oleoresin achieved the highest reduction rate, f...
Amal G. Abdelrahman1, Nabil A. Yassien1, Hussein M.H. Mohamed1, Khaled S. Tolba2, Heba H.S. Abdel-Naeem1*
...value-added chicken meat patties. In this context, five groups of spent hen meat patties were formulated as follows: The first and 2nd groups were treated with 5 % and 7 % of kiwi extract, the 3rd and 4th groups were treated with 5 % and 7 % of pineapple extract, meanwhile, the 5th group was treated with a mixture of those extracts (5% kiwi + 5 % pineapple) in addition to the control group. All groups were kept in frozen sto...
Ayesha Anwar, Sadia Aslam and Nauman Khalid*
...ed oil emulsions in beef patties to measure its impact on physicochemical and sensory properties. The varying concentrations of beef fat was replaced with 5 to 15% linseed oil-based emulsions. The chemical composition of the patties was affected by the inclusion of the linseed oil emulsion in patties. The cooked and uncooked patties prepared with the 10%...
