tailieunhanh - Quality characteristics of chicken meat patties with nutmeg oil as natural preservative
The antioxidant and antibacterial properties of the nutmeg oil (NMO) were assessed in the present study, and its optimum inclusion level in chicken meat patties as a natural preservative was ascertained. NMO was added to the chicken patties at , and levels. Chicken patties without any addition served as control. Emulsion pH, product pH, emulsion stability, product yield and water activity did not differ significantly among the treatments. DPPH scavenging activity of NMO was significantly highest in and lowest in treatments. There was no significant difference among the treatments, in the Minimum Inhibitory Zone formed by NMO against the general meat microflora. The sensory scores for flavour and overall acceptability of the chicken patties were significantly (P | Quality characteristics of chicken meat patties with nutmeg oil as natural preservative
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