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6 results
Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.
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The effects of lutein (100 and 200 microg/g muscle), sesamol (250 and 500 microg/g muscle), ellagic acid (300 and 600 microg/g muscle) and olive leaf extract (100 and 200 microg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour,
Effect of Packaging and Antioxidant Combinations on Physicochemical Properties of Irradiated Restructured Chicken Rolls.
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Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken
Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.
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The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid
Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
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Four antioxidant treatments (none, 0.05% ascorbic acid, 0.01%alpha-tocopherol + 0.01% sesamol, and 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol) were applied to ground beef using either mixing or spraying method. The meat samples were placed on Styrofoam trays, irradiated at 0 or 2.5
Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef.
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Ground beef with 10%, 15%, or 20% fat were added with none, 0.05% ascorbic acid + 0.01%alpha-tocopherol, or 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol, and irradiated at 0 or 2.5 kGy. The meat samples were displayed under fluorescent light for 14 d at 4 degrees C. Color, lipid
Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef.
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Beef rounds aged for one, two, or three weeks after slaughtering were ground added with 0.05% ascorbic acid+0.01% α-tocopherol or 0.05% ascorbic acid+0.01% α-tocopherol+0.01% sesamol, placed on Styrofoam trays and wrapped with oxygen-permeable plastic film, and treated with electron beam irradiation
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