4 hydroxyanisole/erytem

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The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product.

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Kavurma is a cooked meat product and is consumed sliced. The amount of animal fat in kavurma (30-40%) is higher than in other meat products; therefore, lipid oxidation and colour defects are a major problem during storage and in the market place. To preserve the quality characteristics of kavurma in

Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP.

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The objective of this research was to extend ground beef retail display life using antioxidants, reductants, and/or TSP treatments combined with electron beam irradiation. Ground beef was produced with added butylated hydroxyanisole (BHA) plus butylated hydroxytoluene (BHT) with the following

Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA).

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Six different herbs, viz., turmeric, ginger, clove, curry leaves, basil leaves and small cardamom, were incorporated (@1% of khoa) into burfi, a heat desiccated-sweetened milk product, for their ability to act as natural anti-oxidant and were compared against butylated hydroxyanisole (BHA).

Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage.

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The effect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08% (by mass)

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.

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The effects of butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), grape seed extract (ActiVin), pine bark extract (Pycnogenol), and oleoresin rosemary (Herbalox) on microbial growth, color change, and lipid oxidation were investigated in cooked ground beef. When compared to the control,

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.

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Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 degrees C (RR) and evaluated weekly over 28 d, (2) cooked as patties,

Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.

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BACKGROUND Minced meats undergo oxidative changes and develop rancidity more quickly than intact muscle since grinding exposes more of the muscle surface to air and microbial contamination. Due to concerns about toxicological safety of synthetic antioxidants, recent studies have put more focus on

Studies in vivo by electron spin resonance of free radical mechanisms implicated in UV-induced skin photocarcinogenesis.

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Synopsis Solar ultraviolet radiation (UVR) is implicated in many types of skin damage, such as photodermatoses, photoageing, erythema, pigmentation, skin cancer etc. Free radicals and reactive oxygen species are considered to play an important role in cutaneous photocarcinogenesis. But skin is

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.

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This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

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Antioxidant potential for previously identified optimum levels of aloe vera (AV), fenugreek (FGK), ginseng (G), mustard (M), rosemary (R), sage (S), soya protein (SPI), tea catechins (TC) and whey protein concentrate (WPC) were evaluated in raw and cooked patties manufactured from frozen pork. The

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