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

Abstract

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