2017
DOI: 10.1016/j.fct.2017.04.001
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Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata

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Cited by 46 publications
(15 citation statements)
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“…Hardness was 40.23 N mm −1 in the control sample, compared to only 21.33 N mm −1 in the 40% seaweed-enriched burgers, indicating that they were almost 47% more tender. Sellimi et al (2017) improved the functional and nutritional attributes of cured turkey meat sausages with the addition of fucoxanthin, extracted from Cystoseira barbata. Over 15 days, there was a significant increase in antioxidant capacity, colour stability, inhibition of lipid peroxidation, and angiotensin-I converting enzyme, which raises blood pressure.…”
Section: Incorporation In To Food Productsmentioning
confidence: 99%
“…Hardness was 40.23 N mm −1 in the control sample, compared to only 21.33 N mm −1 in the 40% seaweed-enriched burgers, indicating that they were almost 47% more tender. Sellimi et al (2017) improved the functional and nutritional attributes of cured turkey meat sausages with the addition of fucoxanthin, extracted from Cystoseira barbata. Over 15 days, there was a significant increase in antioxidant capacity, colour stability, inhibition of lipid peroxidation, and angiotensin-I converting enzyme, which raises blood pressure.…”
Section: Incorporation In To Food Productsmentioning
confidence: 99%
“…[8,9] Besides the signaling role of NO in the human body, these RNS can also react with body tissues and trigger enzyme inactivation, DNA lesions, lipid peroxidation, damage different organs, and can be considered as one of the most important human dietary carcinogenic factors. [10][11][12] Nitrite, in particular, can easily react with amides and amines to produce carcinogenic N-nitroso compounds. [13][14][15][16][17] According to some epidemiological and toxicological studies, N-nitroso compounds may potentially increase the risk of esophageal and stomach cancer.…”
Section: Introductionmentioning
confidence: 99%
“…[13][14][15][16][17] According to some epidemiological and toxicological studies, N-nitroso compounds may potentially increase the risk of esophageal and stomach cancer. [10,[18][19][20][21] In fact, stomach cancer is globally the third most common cause of death in men, following lung and prostate cancer, and is fourth for women. [18,22] Fruit and vegetables play an important role in human diet with respect to their provision of minerals, vitamins, protein, carbohydrate and other biologically active compounds.…”
Section: Introductionmentioning
confidence: 99%
“…However, cooked pork steaks were considered to be more tender and juicier when the darker colors of steaks were displayed . To date, the color values of meat have been determined conventionally by the CIELAB color space system using instruments such as Minolta and Hunter Lab colorimeters , . Nevertheless, these methods are always rely on the average value of several random small spots on the meat surface, which cannot represent the whole surface .…”
Section: Introductionmentioning
confidence: 99%
“…13 To date, the color values of meat have been determined conventionally by the CIELAB color space system using instruments such as Minolta and Hunter Lab colorimeters. 14,15 Nevertheless, these methods are always rely on the average value of several random small spots on the meat surface, which cannot represent the whole surface. 13 Therefore, a precise, rapid, non-contact and reliable analytical method or tool is of great importance in terms of quantifying the indicator (color) and providing a fast-paced online monitor.…”
Section: Introductionmentioning
confidence: 99%