FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W4248701699> ?p ?o ?g. }

• W4248701699 endingPage "6808" @default.
• W4248701699 startingPage "6794" @default.
• W4248701699 abstract "Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with that of Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 11/2 minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 40C. Oxidative stability of the cooked samples was monitored for 6 days at two-day intervals while that of raw samples was monitored for 9 days at three-day intervals. A forty-member team was constituted to form the taste panel and was instructed on the parameters to adjudge using a five point Hedonic scale. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. There was a general increase in lipid oxidation as storage day progress. However, the increment was more pronounced in cooked meat samples than the raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Sensory scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics." @default.
• W4248701699 created "2022-05-12" @default.
• W4248701699 creator A5040119648 @default.
• W4248701699 creator A5077926505 @default.
• W4248701699 date "2012-10-19" @default.
• W4248701699 modified "2023-09-30" @default.
• W4248701699 title "Effect of tomato (Lycopersicon esculentum) powder on oxidative stability and sensory characteristics of broiler meat" @default.
• W4248701699 doi "https://doi.org/10.18697/ajfand.54.10660" @default.
• W4248701699 hasPublicationYear "2012" @default.
• W4248701699 type Work @default.
• W4248701699 citedByCount "0" @default.
• W4248701699 crossrefType "journal-article" @default.
• W4248701699 hasAuthorship W4248701699A5040119648 @default.
• W4248701699 hasAuthorship W4248701699A5077926505 @default.
• W4248701699 hasBestOaLocation W42487016991 @default.
• W4248701699 hasConcept C178790620 @default.
• W4248701699 hasConcept C185592680 @default.
• W4248701699 hasConcept C206139338 @default.
• W4248701699 hasConcept C2777352226 @default.
• W4248701699 hasConcept C2777952868 @default.
• W4248701699 hasConcept C2778004101 @default.
• W4248701699 hasConcept C2780289900 @default.
• W4248701699 hasConcept C2780577018 @default.
• W4248701699 hasConcept C2780829032 @default.
• W4248701699 hasConcept C2994476132 @default.
• W4248701699 hasConcept C3019720173 @default.
• W4248701699 hasConcept C31903555 @default.
• W4248701699 hasConcept C55493867 @default.
• W4248701699 hasConceptScore W4248701699C178790620 @default.
• W4248701699 hasConceptScore W4248701699C185592680 @default.
• W4248701699 hasConceptScore W4248701699C206139338 @default.
• W4248701699 hasConceptScore W4248701699C2777352226 @default.
• W4248701699 hasConceptScore W4248701699C2777952868 @default.
• W4248701699 hasConceptScore W4248701699C2778004101 @default.
• W4248701699 hasConceptScore W4248701699C2780289900 @default.
• W4248701699 hasConceptScore W4248701699C2780577018 @default.
• W4248701699 hasConceptScore W4248701699C2780829032 @default.
• W4248701699 hasConceptScore W4248701699C2994476132 @default.
• W4248701699 hasConceptScore W4248701699C3019720173 @default.
• W4248701699 hasConceptScore W4248701699C31903555 @default.
• W4248701699 hasConceptScore W4248701699C55493867 @default.
• W4248701699 hasIssue "54" @default.
• W4248701699 hasLocation W42487016991 @default.
• W4248701699 hasLocation W42487016992 @default.
• W4248701699 hasLocation W42487016993 @default.
• W4248701699 hasLocation W42487016994 @default.
• W4248701699 hasLocation W42487016995 @default.
• W4248701699 hasOpenAccess W4248701699 @default.
• W4248701699 hasPrimaryLocation W42487016991 @default.
• W4248701699 hasRelatedWork W1953975123 @default.
• W4248701699 hasRelatedWork W2003447483 @default.
• W4248701699 hasRelatedWork W2017814699 @default.
• W4248701699 hasRelatedWork W2045261673 @default.
• W4248701699 hasRelatedWork W2058467284 @default.
• W4248701699 hasRelatedWork W2071069857 @default.
• W4248701699 hasRelatedWork W2996377614 @default.
• W4248701699 hasRelatedWork W3010974013 @default.
• W4248701699 hasRelatedWork W4248701699 @default.
• W4248701699 hasRelatedWork W3148338412 @default.
• W4248701699 hasVolume "12" @default.
• W4248701699 isParatext "false" @default.
• W4248701699 isRetracted "false" @default.
• W4248701699 workType "article" @default.