Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage-Reference-Cited by-同舟云学术

Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

Published:2012-07 Issue:2 Volume:133 Page:467-472
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Biswas A.K.,Chatli M.K.,Sahoo J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Oxygen availability affects pro-oxidant catalyzed lipid oxidation of cooked turkey patties;Ahn;Journal of Food Science,1993

2. Effect of spice mix and curry (Murraya koenigii) leaf powder on the quality of raw meat and precooked chicken patties during refrigeration storage;Biswas;Journal of Food Science & Technology,2006

3. Analysis of Indian mint (Mentha spicata) for essential, trace and toxic elements and its antioxidant behavior;Choudhury;Journal of Pharmaceutical and Biomedical Analysis,2006

4. Effect of salt and pomegranate fruit by-product powders on colour and oxidative stability of raw ground goat meat during refrigerated storage;Devatkal;Meat Science,2010

5. Antioxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties;Devatkal;Meat Science,2010

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