EFFICACY OF WALNUT LEAVES AND SWEET CHERRY STEMS AS NATURAL ANTIOXIDANTS IN RAW PORK PATTIES DURING FROZEN STORAGE

EFFICACY OF WALNUT LEAVES AND SWEET CHERRY STEMS AS NATURAL ANTIOXIDANTS IN RAW PORK PATTIES DURING FROZEN STORAGE

The effect of walnut leaf and cherry stem extracts on lipid oxidation, instrumental color, pH and antioxidant activity of raw pork patties stored at -18 °C for nine months was evaluated. Incorporation of the phenolic-rich extracts into pork patties reduced the extent of lipid oxidation significantly...

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Bibliographic Details
Main Authors: ANDREI I. BORUZI, VIOLETA NOUR
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
antioxidant activity
color
lipid oxidation
meat products
ph
plant extracts
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201904&vol=4&aid=4955
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