Improve quality and sensory properties for minced poultry meat patties by using powder of Rosmary (Rosmarinus officinolis)
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2008, Volume 6, Issue 1, Pages 248-253
AbstractThe aim of this study was to improve quality and sensory properties for minced poultry meat patties by using powder of Rosmary (0.05%, 0.10 and 0.15%) with stored at 4oc for 0, 2 and 4 days, and done some chemical, physical test and sensory evaluation of this Product. The data obtained revealed the following: Addition of Rosmary powder to minced poultry meat led to significant (P<0.05) increase in moisture content, pH, WHC and a significant (P<0.05) decrease in cooking loss percentage, PV, TBA and FFA.
Sensory evaluation data of flavor and juiciness were improve (P<0.05) by the addition, also overall acceptability increased (P<0.05) when the concentrate of Rosmary increase until 0.10% While acceptability of Patties decrease in 0.15%.
In conclusion, the results revealed the possibility of using 0.10% Rosmary powder in poultry meat patties which improved some chemical, physical and sensory evaluation and led to safety when the patteis stored at 4oc for 0, 2, 4 day without showing undesirable changes in quality or sensory characteristics of processed product.
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