To avoid the possiblity of toxicity due to synthetic antioxidants such as butylated hydroxy toluene (BHT), spearmint, which is common aromatic herb used for flavoring foods in Egypt was employed to prepare two extracts; purified ether extract (PEE) and purified n-hexan/ ethylalcohol extract (PHAE); which were used at 0.02 as natural antioxidants during frozen - storage of minced beef or beef -soyprotein concentrate "SPC" at - 180°C for 6 months . the resutis of thiobarbituric acid (TBA), peroxide (PV) and acid (AV) values revealed. that both natural antioxidants (PEE and PHAE) were more potent than BHT, with higher effect of PEE than PHAE. In this connection (SPC) showed slight, but certain antioxidant potentiality . Samples with PHAE SPC were less potent than PEE samples with respect to development of both lipids oxidation and free fatty acids contents.
ALI, F. A., ALl, Z. M., & FARGHAL, S. M. A. (1994). LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT. Egyptian Journal of Agricultural Research, 72(4), 1137-1145. doi: 10.21608/ejar.1994.454870
MLA
FATHY A. ALI; ZOBA M. ALl; SALWA M. A. FARGHAL. "LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT", Egyptian Journal of Agricultural Research, 72, 4, 1994, 1137-1145. doi: 10.21608/ejar.1994.454870
HARVARD
ALI, F. A., ALl, Z. M., FARGHAL, S. M. A. (1994). 'LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT', Egyptian Journal of Agricultural Research, 72(4), pp. 1137-1145. doi: 10.21608/ejar.1994.454870
VANCOUVER
ALI, F. A., ALl, Z. M., FARGHAL, S. M. A. LIPIDS STABILITY IN FROZEN MINCED BEEF AS AFFECTED BY SYNTHETIC (BHT) AND NATURAL ANTIOXIDANTS PREPARED FROM SPEARMINT. Egyptian Journal of Agricultural Research, 1994; 72(4): 1137-1145. doi: 10.21608/ejar.1994.454870
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