Quality characteristics of carabeef nuggets as affected by pomegranate rind powder

Authors :: Huraiya Habib
Muneer Ahmad Dar
Aamir Hussain Dar
Raushid Ahmad Siddiqi
Khalid Gul
Urba Shafiq Siddiqi
Nowsheeba Rashid
Source :: Journal of Food Measurement and Characterization. 12:2164-2173
Publication Year :: 2018
Publisher :: Springer Science and Business Media LLC, 2018.
Abstract: Pomegranate rind powder (PRP) was incorporated at three different levels (2, 4 and 6%) in buffalo meat (carabeef) nuggets. Effects of different incorporation levels on physicochemical, sensory attributes, color, and antioxidant capacity of carabeef nuggets were evaluated. The pH, emulsion stability, cooking yield, crude protein, ether extract, ash content and moisture content decreased significantly (p

Subjects :: Chemistry
General Chemical Engineering
0402 animal and dairy science
Cold storage
04 agricultural and veterinary sciences
040401 food science
040201 dairy & animal science
Industrial and Manufacturing Engineering
Antioxidant capacity
0404 agricultural biotechnology
Emulsion
Food science
Control sample
Safety, Risk, Reliability and Quality
Quality characteristics
Water content
Food Science
Buffalo meat

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