Search results for "Lipid and protein oxidation"

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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleog…

2018

There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 𝛍mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 𝛍mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of th…

Seaweed extractfood.ingredientAntioxidant030309 nutrition & dieteticsFood HandlingSwinemedicine.medical_treatmentFucus vesiculosusShelf lifeSensory analysisAntioxidants03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodAntioxidant activityLinseed oilmedicineAnimalsFood scienceOrganic Chemicals0303 health sciencesNutrition and DieteticsABTSbiologyPlant Extracts04 agricultural and veterinary sciencesSensory analysisbiology.organism_classificationLipid and protein oxidation040401 food scienceMeat ProductsPhysicochemical parameterschemistryFood StoragePolyphenolFucusFood AdditivesTroloxAgronomy and Crop ScienceFood ScienceBiotechnologyJournal of the science of food and agriculture

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