| Title |
Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3094-1 |
| Pubmed ID | |
| Authors |
Fahad Y. Al-Juhaimi, Syed A. Shahzad, Ali S. Ahmed, Oladipupo Q. Adiamo, Isam A. Mohamed Ahmed, Omer N. Alsawmahi, Kashif Ghafoor, Elfadil E. Babiker |
| Abstract |
This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs. |
Mendeley readers
The data shown below were compiled from readership statistics for 44 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 44 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 6 | 14% |
| Student > Bachelor | 5 | 11% |
| Researcher | 5 | 11% |
| Student > Master | 4 | 9% |
| Other | 3 | 7% |
| Other | 5 | 11% |
| Unknown | 16 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 15 | 34% |
| Medicine and Dentistry | 3 | 7% |
| Biochemistry, Genetics and Molecular Biology | 2 | 5% |
| Environmental Science | 1 | 2% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 2% |
| Other | 4 | 9% |
| Unknown | 18 | 41% |
Attention Score in Context
This research output has an Altmetric Attention Score of 4. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 24 March 2020.
All research outputs
#6,499,677
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#268
of 1,452 outputs
Outputs of similar age
#115,737
of 331,410 outputs
Outputs of similar age from Journal of Food Science and Technology
#8
of 118 outputs
Altmetric has tracked 23,043,346 research outputs across all sources so far. This one has received more attention than most of these and is in the 70th percentile.
So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has done well, scoring higher than 80% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 331,410 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 64% of its contemporaries.
We're also able to compare this research output to 118 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 92% of its contemporaries.