Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties

Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties

Flaxseed is a limited and unexplored natural source for food product stabilization and quality enhancement. Our aim was to utilize flaxseed powder (FP) at different concentrations (2%, 4%, 6% and 8%) and a control (no FP) to investigate its effect on the quality and oxidative stability of cooked goa...

Full description

Saved in:
Bibliographic Details
Main Authors: Raheel Suleman, Hira Choudhary, Ivan A. Garcia-Galicia, Tariq Ismail, Muhammad Qamar, Muhammad Aftab Zahoor, Sabahat Zulfiqar, Isam A. Mohamed Ahmed, Moneera O. Aljobair
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:Cogent Food & Agriculture
Subjects:
Flaxseed powder
antioxidants activity
goat meat patties
lipid oxidation
sensory evaluation
Food Chemistry
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2444340
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2024.2444340

Similar Items