Effect of Rhizome’s Extracts of (Alpinia officinarum) in Oxidation Characteristics of Chicken Meat Stored in Cold

Effect of Rhizome’s Extracts of (Alpinia officinarum) in Oxidation Characteristics of Chicken Meat Stored in Cold

In the current report, we explored the impact of applying ethanol and petroleum ether extracts of rhizome (Alpinia officinarum) on the consistency and shelf life of chicken meat during refrigerated storage (10 days at 4 pm). The findings revealed that both forms of Alpinia rhizomes extracts played a...

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Veröffentlicht in:IOP conference series. Earth and environmental science 2021-05, Vol.761 (1), p.12120
Hauptverfasser: Al-Azzami, A.A., Qasim, M. A., Yaseen, A.A.
Format: Artikel
Sprache:eng
Schlagworte:
Alpinia officinarum
Antioxidants
Aquatic plants
Chickens
Cold storage
Ethanol
Fatty acids
Meat
Oxidation
Peroxide
Petroleum ether
Poultry
Rhizomes
Shelf life
Spoilage
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Zusammenfassung:In the current report, we explored the impact of applying ethanol and petroleum ether extracts of rhizome (Alpinia officinarum) on the consistency and shelf life of chicken meat during refrigerated storage (10 days at 4 pm). The findings revealed that both forms of Alpinia rhizomes extracts played a clear function as antioxidants for chicken meat samples. These extracts contributed in a significant decrease (P
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/761/1/012120