The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capability to prevent oxidation and bacterial growth...

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Bibliographic Details
Main Authors: G. E. M. Malelak, H. J. D. Lalel, P. R. Kale, I. G. N. Jelantik
Format: Article
Language:English
Published: Bogor Agricultural University 2017-12-01
Series:Media Peternakan
Subjects:
roselle
lime
se’i
residual nitrite
sensory properties
Online Access:http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/16646

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