Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality

Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality

A study was carried out to determine the effect of mango and guava extract on frozen Chicken Meat Balls (CMB) storage quality. CMB were added with four different formulations; mango extract (400 ppm); guava extract (800 ppm); synthetic antioxidant (BHA) (200 ppm) and a control group. Antioxidant a...

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Main Authors: Ali, Norhidayah, Babji, Abdul Salam, Md Sharif, Mohd Shazali, Md Nor, Norazmir, Hazali, Norazlanshah
Format: Article
Language:English
Published: Asian Network for Scientific Information 2011
Subjects:
R Medicine (General)
Online Access:http://irep.iium.edu.my/18634/
http://irep.iium.edu.my/18634/
http://irep.iium.edu.my/18634/1/fin2083.pdf
id iium-18634
recordtype eprints
spelling iium-186342012-03-06T01:44:58Z http://irep.iium.edu.my/18634/ Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality Ali, Norhidayah Babji, Abdul Salam Md Sharif, Mohd Shazali Md Nor, Norazmir Hazali, Norazlanshah R Medicine (General) A study was carried out to determine the effect of mango and guava extract on frozen Chicken Meat Balls (CMB) storage quality. CMB were added with four different formulations; mango extract (400 ppm); guava extract (800 ppm); synthetic antioxidant (BHA) (200 ppm) and a control group. Antioxidant activities, Total Phenolic Compound (TPC), Ferum (III)Reducing Power (FRAP) and Ferric Thiocyanate (FTC) were also analyzed. Determination of Thiobarbituric Acid (TBA) test and Peroxide Value (PV) were done on CBM samples which had been stored in -18oC for 0, 1, 2 and 3 months and sensory evaluation for 0 and 2 months. TPC showed that mango had higher value at 548.77 μg/100 g fresh weight compared to guava at 222.09 μg/100 g fresh weight. FRAP value significantly (p<0.05) indicated that mango extract able to reduce ferric ions more effectively compared to guava extract. FTC test significantly (p<0.05) showed that both mango and guava extracts efficient slowed down the oxidation process compared to control group after seven days of incubation. PV control group was significantly high (p<0.05); 3.38 meq/kg as compared to other formulation groups. TBA analysis showed that mango and guava extract able to inhibit the oxidation process which similar to BHA. In conclusion, additional mango and guava extract did not affect on frozen CBM storage quality and consumers’ acceptance. Asian Network for Scientific Information 2011 Article PeerReviewed application/pdf en http://irep.iium.edu.my/18634/1/fin2083.pdf Ali, Norhidayah and Babji, Abdul Salam and Md Sharif, Mohd Shazali and Md Nor, Norazmir and Hazali, Norazlanshah (2011) Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality. Pakistan Journal of Nutrition, 10 (9). pp. 879-883. ISSN 1680 - 5194 http://www.pjbs.org/pjnonline/fin2083.pdf
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic R Medicine (General)
spellingShingle R Medicine (General)
Ali, Norhidayah
Babji, Abdul Salam
Md Sharif, Mohd Shazali
Md Nor, Norazmir
Hazali, Norazlanshah
Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality
description A study was carried out to determine the effect of mango and guava extract on frozen Chicken Meat Balls (CMB) storage quality. CMB were added with four different formulations; mango extract (400 ppm); guava extract (800 ppm); synthetic antioxidant (BHA) (200 ppm) and a control group. Antioxidant activities, Total Phenolic Compound (TPC), Ferum (III)Reducing Power (FRAP) and Ferric Thiocyanate (FTC) were also analyzed. Determination of Thiobarbituric Acid (TBA) test and Peroxide Value (PV) were done on CBM samples which had been stored in -18oC for 0, 1, 2 and 3 months and sensory evaluation for 0 and 2 months. TPC showed that mango had higher value at 548.77 μg/100 g fresh weight compared to guava at 222.09 μg/100 g fresh weight. FRAP value significantly (p<0.05) indicated that mango extract able to reduce ferric ions more effectively compared to guava extract. FTC test significantly (p<0.05) showed that both mango and guava extracts efficient slowed down the oxidation process compared to control group after seven days of incubation. PV control group was significantly high (p<0.05); 3.38 meq/kg as compared to other formulation groups. TBA analysis showed that mango and guava extract able to inhibit the oxidation process which similar to BHA. In conclusion, additional mango and guava extract did not affect on frozen CBM storage quality and consumers’ acceptance.
format Article
author Ali, Norhidayah
Babji, Abdul Salam
Md Sharif, Mohd Shazali
Md Nor, Norazmir
Hazali, Norazlanshah
author_facet Ali, Norhidayah
Babji, Abdul Salam
Md Sharif, Mohd Shazali
Md Nor, Norazmir
Hazali, Norazlanshah
author_sort Ali, Norhidayah
title Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality
title_short Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality
title_full Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality
title_fullStr Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality
title_full_unstemmed Effects of mango (Mangifera indica L.) and guava (Psidium guajava L.)extract on frozen chicken meat balls’ storage quality
title_sort effects of mango (mangifera indica l.) and guava (psidium guajava l.)extract on frozen chicken meat balls’ storage quality
publisher Asian Network for Scientific Information
publishDate 2011
url http://irep.iium.edu.my/18634/
http://irep.iium.edu.my/18634/
http://irep.iium.edu.my/18634/1/fin2083.pdf
first_indexed 2023-09-18T20:27:49Z
last_indexed 2023-09-18T20:27:49Z
_version_ 1777408534422487040

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