Yazar "Adisa, Abdulraheem R." seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim
    Öğe
    The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
    (SPRINGER INDIA, 2019) Babiker, Elfadil E.; Al-Juhaimi, Fahad Y.; Alqah, Hesham A.; Adisa, Abdulraheem R.; Adiamo, Oladipupo Q.; Ahmed, Isam A. Mohamed; Alsawmahi, Omer N.; Ghafoor, Kashif; Özcan, Mehmet Musa
    The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150mg/100mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P <= 0.05) and reached minimum values at 150mg/100mL but the pH decreased slightly. The cooking properties were significantly improved (P <= 0.05) at 150mg/100mL. Moreover, ASWE at high level (150mg/100mL) significantly (P <= 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15days in refrigerated storage using ASWE especially at high concentration (150mg/100mL).
  • Küçük Resim Yok
    Öğe
    Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage
    (WILEY, 2018) Al-Juhaimi, Fahad Y.; Mohamed Ahmed, Isam A.; Adiamo, Oladipupo Q.; Adisa, Abdulraheem R.; Ghafoor, Kashif; Ozcan, Mehmet M.; Babiker, Elfadil E.
    The phytochemical composition and antioxidant activity of Argel leaf powder (ALP) and its effect on the quality attributes of camel patties were investigated. ALP contains substantial amounts of total phenolics (1,262.50mg GAE/100g), and anthocyanin (60.11 mu mol/g) and possesses high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (86.85%). The major phenolic compounds in ALP were isorhamnetin, (+)-catechin, catechol, gallic acid, and protocatechuic acid. Increasing the concentration of ALP in camel patties improved (p.05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, DPPH, redness (a), yellowness (b), pH, and microbiological stability, while the dimensional shrinkage, TBARS, and lightness (L) were reduced. Throughout the storage period, the ALP formulated camel patties revealed better stability of the physicochemical, oxidation, microbiological, and sensory attributes compared to nonformulated patties. Generally, the findings of this study proved the antioxidant and antimicrobial potentials of 4-6% ALP as a functional additive to preserve patties. Practical applicationsNatural herbs play an important role in preserving sensitive foods. Camel meat is highly subjected to microbial and chemical spoilage as they are rich in essential nutrients. The adverse effects of different chemical preservatives attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of camel meat, new processing technologies and new ingredient systems that are associated with natural herbs are applied. These results showed that the potentiality of Argel powder in the development of novel healthy meat products with improved shelf life and superior product quality was high.