Polysaccharide from Garlic Straw: Extraction, Structural data, Biological properties and Application to beef meat preservation
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Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef.
Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of g...
متن کاملEffect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef.
Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with gar...
متن کاملMicrobiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion
The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at 4C for 8 d. Irradiation resulted in a 2-log CFU/g reduction in...
متن کاملMislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety
Background: Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. OBJECTIVES: This study aimed to use a species-specific PCR assay for the detection of mislabeling in...
متن کاملDetection of Chicken Meat Adulteration in Raw Hamburger Using Polymerase Chain Reaction
Background: Detection of food adulteration is an important issue from aspects of food control and food regulation. This study aimed to detect adulteration of chicken meat in raw hamburger using species specific Polymerase Chain Reaction (PCR). Methods: Raw hamburgers including 42 handmade and 48 industrial samples were collected from 90 restaurants and supermarkets. Following genomic DNA extra...
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تاریخ انتشار 2014