Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants

Chen, X.; Jo, Cheorun; Lee, J. I.; Ahn, Dong U.

doi:10.1111/j.1365-2621.1999.tb09852.x

Cited by 106 publications

(66 citation statements)

References 24 publications

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“…Chen et al (1999) also reported that the presence of a natural antioxidant positively affected the lightness of pork patties. These authors compared the effect of rosemary oleoresin with BHT and found that the natural antioxidant had a strong antioxidant effect stabilizing product coloration.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Resultsmentioning

confidence: 99%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Lee and Ahn (2003) found that phenolic compounds such as gallate and sesamol were effective antioxidants in reducing TBARS in turkey breast during 5 days of storage. Chen et al (1999) reported that phenolic compounds such as quercetin were also effective in preventing lipid oxidation in both raw and cooked turkey during 7 days of storage. According to study conducted by Yigit et al (2009) in another prunus variety (apricot) the highest percent inhibition of lipid peroxidation was found 68.6%/100 μg solid in methanol extracts of the sweet kernel.…”

Section: Whc and Cooking Loss Of Ground Meat Treated With Tce And Psementioning

confidence: 99%

Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage

Kumar

Ali

2012

J Food Sci Technol

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The antioxidant activity of thuja (Thuja occidentalis) cones extract (TCE) and peach (Prunus armeniaca) seeds extract (PSE) were estimated by DPPH free radical scavenging activity method. Total phenolics, total flavonoids and reducing power were also estimated in these extracts. Antioxidant potential of these by products was also evaluated in raw chicken ground meat (GM) during refrigerated (4±1°C) storage. Total phenolics in TCE and PSE were 7.80±0.04 and 1.92± 0.04 mg TAE/gdw respectively. Both extract also showed remarkable DPPH radical scavenging activity (25.52±1.92% and 24.99±0.32%). The reducing power OD700 was observed more in TCE as compared to PSE (3.32±0.01 and 0.49±0.01). Total flavonoids contents were 7.48±0.02 and 0.85±0.01 mg CE/gdw respectively. Addition of these extract significantly (P<0.01) affected cooking losses and WHC of GM. During refrigerated storage (4°C) the TBARS values at 8 d were significantly (P<0.01) more in control than TCE and PSE treated groups.

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“…Lee and Ahn (2003) found that phenolic compounds such as gallate and sesamol were effective antioxidants in reducing TBARS in turkey breast during 5 days of storage. Chen et al (1999) reported that phenolic compounds such as quercetin were also effective in preventing lipid oxidation in both raw and cooked turkey during 7 days of storage. In another study methanolic extract of some legume were effective in the protection of lipids and non-lipids against various oxidative model systems.…”

Section: Reducing Powermentioning

confidence: 99%

Antioxidant potential of aqueous extract of some food grain powder in meat model system

2012

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In-vitro antioxidant activity of some food grains [sprouted mung bean (Vigna radiata), mung bean, sprouted chana (Cicer arietinum), chana, corn (Zea mays), methi (Trigonella foenum-graecum) and rajma (Phaseolus vulgaris)] powder extracts (FGE) was estimated by DPPH free radical scavenging activity (SA) method. Total phenolics and reducing power were also estimated in these extracts. The antioxidant potential of these extracts was also estimated in a meat model system. Total phenolics in FGE ranged from 66.9±3.4 to 248.6±11.1 mg TAE/gdw respectively which differed significantly (P < 0.01) among various groups. These extracts also showed remarkable DPPH radical scavenging activity (43.9±1.1 % to 69.9±2.9 %). The reducing power OD700 was observed maximum (P<0.01) in sprouted mung bean extract as compared to corn powder extract. The correlation between DPPH free radical SA v/s total phenolics was significant (P<0.01) with R00.775. correlation between DPPH free radical SA v/s reducing power and total phenolics v/s reducing power was also significant (P<0.01) with R value 0.907 and 0.682 respectively. FGE treated raw chicken breast meat showed better (P<0.01) oxidative stability than control groups.

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Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants

Cited by 106 publications

References 24 publications

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage

Antioxidant potential of aqueous extract of some food grain powder in meat model system

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