Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties
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منابع مشابه
Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants
Changes were measured in TBARS, color, and volatiles of irradiated (4.5 kGy) pork patties with antioxidants (sesamol, quercetin, rutin, BHT, and rosemary oleoresin) during 7 days storage at 48C. Irradiation accelerated lipid oxidation of raw pork during storage. However, irradiation before cooking did not influence lipid oxidation of cooked pork during storage. Sesamol, quercetin, and BHT were ...
متن کاملEffect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage.
The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at 4℃. Addition of fresh garlic decreased redn...
متن کاملPackaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatil...
متن کاملPackaging and Irradiation Effects on Lipid Oxidation and Volatiles in Cooked Pork Patties
and Implication Packaging, irradiation, and the length of storage of raw meat were important factors in lipid oxidation of cooked meat. Preventing oxygen exposure after cooking, however, was more important in preventing lipid oxidation of cooked meat than the raw meat treatments. Cooking itself did not increase thiobarbituric acid-reactive substances (TBARS) values. The structural damages cause...
متن کاملPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CRATAEGUS MONOGYNA L. FRUIT EXTRACTS Sadržaj fenola i antioksidacijska aktivnost ekstrakata plodova Crataegus monogyna L
The aim of this work was to determine the content of total polyphenols, total flavonoids, total monomeric anthocyanins, total proanthocyanidins, and antioxidant activity of Crataegus monogyna L. fruit in water, hydroalcohol and alcohol extracts. Phenolic content and antioxidant assay of the different fruit extracts was determined using spectrophotometric methods. Obtained results indicated that...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2017
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-017-2578-8