Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage
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چکیده
منابع مشابه
Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties.
In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antio...
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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...
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Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitr...
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ژورنال
عنوان ژورنال: Journal of Integrative Agriculture
سال: 2013
ISSN: 2095-3119
DOI: 10.1016/s2095-3119(13)60636-x