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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 2703-2723
DOI: https://doi.org/10.20546/ijcmas.2018.704.309


Application of Lemon and Orange Peels in Meat Products: Quality and Safety
Hayam M. Ibrahim1*, Ibrahim M. Hassan2 and Ahmed A.M. Hamed1
1Food Technology Dept., National Research Center, Dokki, Cairo, Egypt
2Food science and Technology Dept., Faculty of Agriculture, Ain Shams University, Egypt
*Corresponding author
Abstract:

Healthier food products have become a key target for the food industry. Consumer’s demands for healthier meat and meat products are rapidly increasing world-wide. In order to improve the functional value of meat product, application of citrus orange or lemon peels (OP or LP) powdered as promising cheap natural functional ingredients in meat patties was carried out. Quality properties and shelf-life of the suggested beef patties as affected by adding citrus peels during refrigeration storage at 4±1°C for 15 days were studied. The addition of 1 or 2% OP and LP to the beef patties caused a reduction in thiobarbituric acid reactive substances, total volatile basic nitrogen, microbial count, pH value and shrinkage %. Somewhat increase in cooking yield, moisture and fat retentions, water & oil holding capacity were noticed. Also OP or LP powder affected the color, radical scavenging activity, texture and sensory properties relative to control.


Keywords: Healthier meat products, Orange and lemon peels, Quality and safety properties, Refrigerated storage
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How to cite this article:

Hayam M. Ibrahim, Ibrahim M. Hassan and Ahmed A.M. Hamed. Application of Lemon and Orange Peels in Meat Products: Quality and Safety.Int.J.Curr.Microbiol.App.Sci. 7(4): 2703-2723. doi: https://doi.org/10.20546/ijcmas.2018.704.309