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Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals

2022Journal article Open access
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dc.contributor.authorKhalid, Waseem
dc.contributor.authorArshad, Muhammad Sajid
dc.contributor.authorNayik, Gulzar Ahmad
dc.contributor.authorAlfarraj, Saleh
dc.contributor.authorAnsari, Mohammad Javed
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2022-12-05T10:02:57Z
dc.date.available2022-12-05T10:02:57Z
dc.date.issued2022
dc.description.abstracthe present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (p ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage. The pH value of the chicken meat sample decreased with the addition of kale leaf powder, whereas the value increased following a gamma irradiation dose of 3 kGy and with the passage of time. During different storage intervals, the minimum reduction in the amino acid and fatty acid quantities in the chicken meat samples was reported after gamma irradiation treatment. However, with the addition of KLP, the amount of amino acids and fatty acids in the chicken meat samples increased. Conclusively, the pH was observed to be reduced in the meat following combined treatment (irradiation + KLP), whereas the 2% KLP treatment improved the amino acid and fatty acid profiles of the chicken samples.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKhalid W, Arshad MS, Nayik GA, Alfarraj S, Ansari MJ, Guiné RPF (2022) Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals. Molecules, 27(23), 8201: 1-14.pt_PT
dc.identifier.doi10.3390/molecules27238201pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7429
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectchicken meatpt_PT
dc.subjectamino acidspt_PT
dc.subjectfatty acidspt_PT
dc.subjectkale leaf powderpt_PT
dc.subjectgamma rayspt_PT
dc.titleImpact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervalspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue23pt_PT
oaire.citation.startPage8201pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume27pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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