Storage study of chicken meatballs incorporated with green cabbage (Brassica olerecea) at refrigeration temperature (4 ± 1°C) under aerobic packaging

References

• Agnihotri MK, Rajkumar V, Dutta TK. 2006. Effect of feeding complete rations with variable protein and energy levels prepared using by-products of pulses and oilseeds on carcass characteristics, quality of goat meat and meat balls. Asian Austral J Anim. 19:1437–1449.
   Web of Science ®Google Scholar
• APHA. 1984. Compendium of methods for the microbiological examination of foods, 2nd Ed. Washington, DC: M.L. Speck.
   Google Scholar
• AOAC. 2000. Official methods of analysis 17th edition. Washington, DC: Association of official Analytical chemists.
   Google Scholar
• Ayaz FA, Hayırlıoglu-Ayaz S, Alpay-Karaoglu S, Gruz J, Valentova K, Ulrichova J Strnad M. 2008. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC) extracts and their antioxidant and antibacterial activities. Food Chem. 107:19–25.
   Web of Science ®Google Scholar
• Chacko D, Patterson J. 2011. Qualities of octopus meat balls developed using smashed potato and Bengal gram starches. World J Dairy Food Sci. 6:130–135.
   Google Scholar
• Delaquis P, Mazza G. 1995. Antimicrobial properties of isothiocyanates in food preservation. Food Technol. 49:73–84.
   Web of Science ®Google Scholar
• Devatkal S, Mendiratta SK, Anjaneyulu ASR. 2003. Effect of calcium lactate on the quality and shelf life of restructured pork rolls. J Meat Sci. 1:1–6.
   Google Scholar
• El-Magoli S, Laroia S, Hansen PMT. 1996. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42:179–193.
   PubMed Web of Science ®Google Scholar
• Eyas AM. 2001. Studies on development of enrobed buffalo meat cutlets. M.V.Sc. thesis, Izatnagar, Uttar Pradesh, India: Indian Veterinary Research Institute.
   Google Scholar
• Frankel EN. 1991. Recent advances in lipid oxidation – A review. J Sci Food Agr. 54:495–511.
   Web of Science ®Google Scholar
• Gould S, Tkesslee DK, King CG. 2006. Vitamin-C content of vegetables, V. cabbage. J Food Sci. 1:427–434.
   Google Scholar
• Hounsome N, Hounsome B, Tomos D, Edwards-Jones G. 2009. Changes in antioxidant compounds in white green cabbage during winter storage. Postharvest Biol Tec. 52:173–179. Available from: http://en.wikipedia.org/wiki/Agriculture_in_India#cite_ref-fao2009_52-1.
   Google Scholar
• Ikhlas B, Huda N, Ismail N. 2012. Effect of cosmos caudatus, polygonum minus and BHT on physical properties, oxidative process, and microbiology growth of quail meatball during refrigeration storages. J Food Process Pres. 36:55–66.
   Web of Science ®Google Scholar
• Jay JM. 1996. Antioxidants. Modern food microbiology, 4th Ed., (J.M. Jay, editor.), New Delhi: CBS Publisher and Distributors. pp. 265–266
   Google Scholar
• Jimenez-Colmenero F. 2007. Meat based functional foods. In: Hui YH. editor. Handbook of food products manufacturing. Hoboken, NJ: John Wiley & Sons; pp: 989–1015.
   Google Scholar
• Keeton JT. 1983. Effect of fat and sodium chloride phosphate levels on the chemical and sensory properties of pork patties. J Food Sci. 36:261–76.
   Google Scholar
• Koniecko EK. 1979. Handbook for meat chemists. Wayne, NJ: Avery Publishing Group; pp 53–55.
   Google Scholar
• Kumar D, Tanwar VK. 2011. Effects of incorporation of ground mustard on quality attributes of chicken nuggets. J Food Sci Tec. 48:59–762.
   Google Scholar
• Kusznierewicz B, Bartoszek A, Wolska L, Drzewiecki J, Gorinstein S, Namiésnik J. 2008. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins. LWT – Food Sci Tec. 41:1–9.
   Web of Science ®Google Scholar
• Kyung KH, Fleming HP. 1994. S-Methyl-L-cysteine sulfoxide as the precursor of methyl methane thiosulfinate, the principle antibacterial compound in green cabbage. J Food Sci. 59:350–355.
   Web of Science ®Google Scholar
• Lindberg MH, Andersen L, Christiansen L, Brockhoff P, Bertelsen G. 1996. Anioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat. Zeitschrift fuer Lebensmittel-Untersuchung und –Forschung. 203:333–338.
   Google Scholar
• Mielnik MB, Aaby K, Rolfsen K, Ellekjær MR, Nilsson A. 2002. Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Sci. 61:73–84.
   PubMed Web of Science ®Google Scholar
• Miller AJ, Ockerman SA, Palumbe SA. 1980. Effect of frozen storage on functionality of meat for processing. J Food Sci. 50:531–534.
   Google Scholar
• Murphy EW, Criner PE, Grey BC. 1975. Comparison of methods for calculating retentions of nutrients in cooked foods. J Agr Food Chem. 23:1153–1157.
   PubMed Web of Science ®Google Scholar
• Nagamallika E, Prabhakara RK, Masthan RP. 2006. Effect of storage on physico-chemical, microbiological and sensory quality of chicken patties. Indian J Poult Sci. 41:271–274.
   Google Scholar
• Nilsson J, Olsson K, Engqvist G, Ekvall J, Olsson, M, Nyman M, Akesson B. 2006. Variation in the content of glucosinolates, hydroxycinnamic acids, carotenoids, total antioxidant capacity and low-molecular-weight carbohydrates in Brassica vegetables. J Sci Food Agr. 86:528–538.
   Web of Science ®Google Scholar
• Pennington AT. 2002. Food composition databases for bioactive food components. J Food Comp Anal. 15:419–434.
   Web of Science ®Google Scholar
• Pokorny J. 1991. Natural antioxidants for food use. Trend Food Sci Tech. 2:223–227.
   Google Scholar
• Roy MK, Takenaka M, Isobe S, Tsushida T. 2007. Antioxidant potential, antiproliferative activities, and phenolic content in water-soluble fractions of some commonly consumed vegetables: effects of thermal treatment. Food Chem. 103:106–114.
   Web of Science ®Google Scholar
• Rumeza H, Zafar I, Mudassar I, Shaheena H, Masooma R. 2006. Use of vegetables as nutritional food: role in human health. J Agr Biol Sci. 1:18–22.
   Google Scholar
• Sallam KI, Ishioroshi M, Samejima K. 2004. Antioxidants and antimicrobial effects of garlic in chicken sausage. LWT – Food Sci Tech. 37:849–855.
   Web of Science ®Google Scholar
• Shapton DA, Shapton NF. 1991. Principles and practices for the safe processing of foods. Oxford: Butterworth Heineman; pp. 377–444.
   Google Scholar
• Snedecor GW, Cochran WG. 1994. Statistical methods. New Delhi: First East West press edn.
   Google Scholar
• Sroka Z, Cisowski W. 2003. Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem Toxicol. 41:753–758.
   PubMed Web of Science ®Google Scholar
• Trout ES, Hunt NC, Johnson DE, Claus JR, Kastner CL, Kropf DH. 1992. Chemical, physical and sensory characterization of ground beef containing 5 to 30% fat. J Food Sci. 57:25–29.
   Web of Science ®Google Scholar
• Volden J, Bengtsson GB, Wicklund T. 2009. Glucosinolates, L-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L., ssp. botrytis); effects of long-term freezer storage. Food Chem. 112:967–976.
   Web of Science ®Google Scholar
• Witte VC, Krause GF, Bailey ME. 1970. A new extraction method for determining 2 Thiobarbituric acid values of pork and beef during storage. J Food Sci. 35:582–585.
   Google Scholar