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J Food Prot. 1987 May;50(5):411-413. doi: 10.4315/0362-028X-50.5.411.

Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb 1.

Author information

1
Department of Food Science, Pennsylvania State University, University Park, Pennsylvania 16802 and Faculty of Agricultural and Food Sciences, Amerian University of Beirut, Lebanon.

Abstract

The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P<0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P>.05). Mean hedonic scores were higher (P<0.05) for the onion-treated samples, indicating a more acceptable flavor after storage.

PMID:
30965521
DOI:
10.4315/0362-028X-50.5.411

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