2015
DOI: 10.1016/j.meatsci.2014.09.003
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Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

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Cited by 125 publications
(85 citation statements)
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“…This might be due to auto-oxidation of lipids over a period of low temperature storage and pro-oxidant nature of added salt. The results were in accordance with Jamwal et al, (2015), Jongberg et al, (2015) in meat emulsion and Nath et al, (2016).…”
Section: Tbarssupporting
confidence: 91%
“…This might be due to auto-oxidation of lipids over a period of low temperature storage and pro-oxidant nature of added salt. The results were in accordance with Jamwal et al, (2015), Jongberg et al, (2015) in meat emulsion and Nath et al, (2016).…”
Section: Tbarssupporting
confidence: 91%
“…Apart from hydrophobic interaction, disulfide bridges formed between the interfacial membrane of the emulsion droplets and the surrounding protein network were identified to be a crucial force for the physical integrity and the resistance of the oil droplets to thermal disruption in this type of muscle protein gel (Jongberg, Terkelsen, Miklos, & Lund, 2015;Wu et al, 2011). Where disulfide bonds were limited, oil leakages would occur (Fig.…”
Section: Incorporation Of Emulsified Oils Into Comminuted Meatsmentioning
confidence: 99%
“…As a subgroup of plant‐derived food additives, spices and condiments used in processed meats are abundantly rich in phenolics and, depending on the specific source, may include gallic acid, caffeic acid, rosmarinic acid, carnosic acid, chlorogenic acid, carnosol, catechin, quercetin, apigenin, kaempferol, naringenin, hesperetin, epigallocatechin gallate (EGCG), eugenol, carvacrol, thymol, menthol, and others . Therefore, when incorporated into meat products, spices and herbs and their extracts show remarkable efficacy in enhancing the oxidative stability of cooked meats through inhibition of lipid oxidation . As a result, the amount of secondary and more advanced degradation products of oxidized lipids, which may be toxic and even mutagenic, can be substantially reduced or totally inhibited.…”
Section: Introductionmentioning
confidence: 99%