Journal of Food Protection 1987-Jan
Antioxidant Activity of Selected Spices Used in Fermented Meat Sausage.
רק משתמשים רשומים יכולים לתרגם מאמרים
התחבר הרשם
הקישור נשמר בלוח
מילות מפתח
תַקצִיר
The antioxidant activity of ten spices commonly used in the formulation of a fermented meat sausage (Pastourma) were evaluated using a hemoglobin peroxidation procedure involving safflower oil in a water emulsion (10%). Clove followed by rose petals and allspice exhibited the highest antioxidant index when used in a dry form. In an aqueous-based microbiological broth, cloves again showed the highest antioxidant index followed by black pepper, ginger and rose petals. Generally anti-oxidant indices were higher in emulsions containing dry spice than in an aqueous based microbiological broth.