INHIBITION OF CREATINE USING DIFFERENT CONCENTRATIONS OF ALOE VERA EXTRACT IN CHICKEN NUGEETS

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dc.contributor.authorUSAMA MUBARIK
dc.date.accessioned2025-08-20T10:28:57Z
dc.date.available2025-08-20T10:28:57Z
dc.date.issued2021-07-14
dc.description.abstractMeat is a good source of protein for human diet but cooking, frying and grilling induces changes in meat which can be carcinogenic. The reaction of creatine produces heterocyclic aromatic amines (HAAs) in meat which is a potential carcinogen as creatine converts into creatinine during high temperature and produces HAAs. Frying of meat poses major risks as no significant spices are used in it. Current study is aimed to inhibit the development HAAs in meat products using plant-based extracts. Aloe vera gel was used for coating on chicken nuggets in three different concentrations of 40, 60 and 80% before frying to inhibit the production of HAAs, as it contains bioactive compounds and antioxidants with cellulose which can act as a barrier in a reaction of HAAs production. Aloe gel treated sample resulted up to 44% inhibition in DPPH analysis and lower level of creatine from 1.12 - 0.52 (mg/mL). Color was also observed which shows lower redness and yellowness. The study concluded that aloe gel coated nuggets significantly reduced creatine during frying of chicken nuggets which justify the reduction of HAAs production.
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/4861
dc.language.isoen_US
dc.publisherUMT.Lahore
dc.titleINHIBITION OF CREATINE USING DIFFERENT CONCENTRATIONS OF ALOE VERA EXTRACT IN CHICKEN NUGEETS
dc.typeThesis
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