B.M. Naveena
13 Papers
64 Citations
B.M. Naveena is an academic researcher. The author has contributed to research in topics: Chemistry & Lipid oxidation. The author has an hindex of 6, co-authored 9 publications.
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Papers
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties
TL;DR: The PJ or RP at a level of 10mg equivalent phenolics/100g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.
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Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display.
TL;DR: There appears to be a significant advantage to using LA+ clove or LA+clove+Vit C over LA alone over alone, which extended the display life of buffalo meat steaks at 4±1°C.
115
Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat.
TL;DR: The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat.
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Quality characteristics and storage stability of chicken patties formulated with finger millet flour (eleusine coracana)
TL;DR: In this article, the effect of different levels of ragi or finger millet (Eleusine coracana) flour (0, 2.5, 5.0 and 7.5%) on chemical composition, cooking characteristics, instrumental color and sensory properties of chicken patties was evaluated.
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Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging
TL;DR: Postmortem aging of spent hen breast meat resulted in 23% improvement in tenderness of minced patties on 14 d and 39% on 28 d as evidenced by biochemical and physicochemical changes, suggesting that collagen degradation into free amino acids occurs postmortem.
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