Effect of Poppy (Papaver somniferum) seed extract on the Physico-chemical, microbial and sensory Characteristics of Chevon patties

Abstract

The present study was carried out to evaluate the antioxidant potential of poppy seed extract (PSE) and its effect on the Physico-chemical, microbiological and sensory properties of chevon patties during frozen storage. Antioxidant potential by various biochemical tests (Antioxidant ability assays, total phenol content, total flavonoid content) were evaluated. The result showed that PSE exhibit high antioxidant ability assays (224.56±1.27 μg ascorbic acid), total phenol content (275.5±3.26 mg PSE/g), total flavonoid content (68.79±3.16 mg rutin/g). The chevon patties treated with PSE had significantly (p