Tables index

From

Application of Natural Extracts in Beef Meatballs to Prevent Chemical and Bacteriological Spoilage Agents, and Extend its Storage Life

Yousif A. Elhassaneen, Ghada M. ElBassouny, Rania H. Hassan, Eman B. Meharam

American Journal of Food Science and Technology. 2023, 11(4), 118-130 doi:10.12691/ajfst-11-4-1
  • Table 1. Antioxidant activity and total phenolics of selected natural aqueous extract and their mixture
  • Table 2. Rancidity evolution (MDA, mg/kg sample) in meatballs with different natural products extracts added, during storage time (12 days at 4°C)
  • Table 3. The effect of adding natural products aqueous extract and their mixtures on total volatile nitrogen content (TVN, mg/kg sample) of meat samples storage at 4°C for 12 days *
  • Table 4. Lactic acid bacteria (LAB) counts (log1°Cfu/g) in meatballs with added natural products extracts, during storage time (12 days at 4 °C)
  • Table 5. Evolution of sensory scores for perception of overall acceptability (scores) of meatballs with added natural extracts during storage time