Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball

In this research, the effect of dried galangal powder addition (% 0.1, % 0.25, % 0.5 w/w) on oxidative stability as measured by thiobarbituric acid-reactive substances (TBA) and conjugated diene of meatballs were investigated at different days (Day 0, 3, 7). There was no significant difference were found between the TBA values of control and BHT added samples at the end of the storage but significant difference (p0.05) were found between the other galangal powder added samples. There was a significant difference (p


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