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Antioxidant and antimicrobial effects of rosemary and ginger extract added to Karadi yearling lamb patties

Author(s): Ibrahim A. Baker | Jalal E. Alkass | Hatem H. Saleh

Journal: Research Opinions in Animal & Veterinary Sciences
ISSN 2221-1896

Volume: 2;
Issue: 2;
Start page: 109;
Date: 2012;
Original page

Keywords: Extract Of Rosemary | Ginger | Lipid Oxidation | Microbial Count | Lamb Patties

The purpose of this investigation was to study the effect of adding natural extracts (rosemary and ginger) on the oxidative rancidity and microbial growth in lamb patties. Lamb patties were blended with 0.05%, 0.075% and 0.100% rosemary extract and 0.50%, 0.75%, and 1.00% ginger extract and untreated (control) group at 4°C for seven days. The results revealed that lipid oxidation of lamb patties started to increase after four days of refrigeration and increase rapidly to reach the maximum after seven days of storage. Extract of rosemary and ginger apparently retarded significantly (P
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