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This study evaluated the effects of adding extracts from kinnow rind powder (KRP), pomegranate rind powder (PRP), and pomegranate seed powder (PSP) on color changes and oxidative stability in raw chicken patties with 2% salt during refrigerated storage. Salt accelerated lipid oxidation and changed color, but inclusion of the fruit extracts counteracted these effects. Total phenolics and antioxidant activity were highest for PSP, followed by PRP and KRP. Therefore, extracts from these fruit byproducts showed

Author

DrAnjan Borah

Language

EN