Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
作者: Tolga AkcanMario EstévezMeltem Serdaroğlu
作者单位: 1Pamukkale University, Faculty of Engineering, Department of Food Engineering, Denizli, Turkey
2IPROCAR Research Institute, University of Extremadura, 10003 Cáceres, Spain
3Ege University, Faculty of Engineering, Department of Food Engineering, İzmir, Turkey
刊名: LWT, 2017, Vol.77 , pp.323-331
来源数据库: Elsevier Journal
DOI: 10.1016/j.lwt.2016.11.051
关键词: Edible filmsAntioxidant activityLaurel and sagePre-cooked meatballFrozen storage
原始语种摘要: Abstract(#br)The aim of this study was to assess the effectiveness of whey protein isolate based edible films (WPFs) incorporated with natural antioxidant extracts (NAE) from laurel (LA, Laurus nobilis L.) or sage (SA, Salvia officinalis.) on the oxidative stability of cooked meatballs during frozen storage at −18 °C for 60 days. TBA values of the meatballs with NAE-WPF were lower than the TBA values of the meatballs with WPF and the control (C) group of samples. Higher antioxidant activity by LA-WPF than SA-WPF was determined with a 2,2′-diphenyl-2-picrylhydrazyl radical-scavenging assay. Incorporation of NAE from LA or SA into the edible films (EFs) resulted in reduced para -Anisidine value (p-Av) (P < 0.05) in cooked meatballs. Total phenolic compound content was higher in meatballs...
全文获取路径: Elsevier  (合作)
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影响因子:2.546 (2012)

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关键词翻译
关键词翻译
  • protection 保护
  • during 在的期间
  • protein 蛋白质
  • cooked 显影过度的
  • edible 食用的
  • frozen 冷冻的
  • storage 蓄水量
  • films 薄膜