Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork

Resurreccion, A.V.A.; Reynolds, A. Estes

doi:10.1111/j.1365-2621.1990.tb05193.x

Cited by 41 publications

(34 citation statements)

References 12 publications

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“…The power of rosemary extracts as antioxidants has been described in numerous reports 15, 37, 39–41. Our results are comparable with those obtained from the surface application of rosemary on rainbow trout,1, 42 horse mackerel or Mediterranean hake raw fillets,43 and those achieved from the incorporation of rosemary extract as an ingredient of beef patties 44.…”

Section: Resultssupporting

confidence: 88%

The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere

2004

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The effects of lighting conditions and the application of natural antioxidants (rosemary extract and ascorbic acid) on the shelf-life of gilt-head sea bream fillets (Sparus aurata) packaged in a modified atmosphere (MAP) and stored at 1 ± 1 • C were studied. Lighting with low-UV colour-balanced lamps led to an extension of shelf-life compared with that under supermarket fluorescent tubes, as assessed by lipid oxidation (TBARS value) and sensory evaluation. The application of antioxidants to the surface of MAP fillets delayed lipid oxidation besides improving the sensory quality. Rosemary extract was more effective than ascorbic acid in delaying lipid oxidation under both kinds of lighting. The effect of ascorbic acid was greater in the samples illuminated by low-UV tubes than in those stored under conventional lighting. However, the effectiveness of rosemary extract was similar in both kinds of lighting conditions.

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Section: Resultssupporting

confidence: 88%

The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere

2004

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“…Recently many storage experiments were carried out to prove the antioxidative effects of plant materials and some of them investigated a considerable reduction in TBARS during the first part of the storage period. But generally at the end of the storage TBARS values had increased to values found in control samples (Wong et al 1995;Resurrecceccion and Reynolds 1990). Kulkarni et al (2011) reported similar results with precooked, frozen, reheated beef sausage treated with GSE.…”

Section: Changes In Povs During Frozen Storage Of Precooked Chicken Nsupporting

confidence: 57%

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Çağdaş

Kumcuoğlu

2014

J Food Sci Technol

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The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180°C and then stored at −18°C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p<0.05) retarded lipid oxidation in precooked chicken nuggets.

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“…They reported no differences in TBA values and sensory scores between the two antioxidant treatments. Resurrection and Reynolds (1990) also found that OR was as effective as BHA/BHT in retarding lipid oxidation in chicken/pork frankfurters vacuum packaged and refrigerated 35 days.…”

Section: Lipid Stability During Refrigerated Storagementioning

confidence: 88%

Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks

Liu

Booren

Gray

et al. 1992

Journal of Food Science

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Thiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P<0.01) reduced lipid oxidation in cooked steaks during refrigerated storage (ε4°C) for 8 days, and in raw steaks stored at − 30°C for 8 mo. Lipid stability was not enhanced by OR/STPP treatments compared to STPP treatments. Water‐soluble OR/STPP did not result in significantly (P>0.05) greater lipid stability than oil‐soluble OR/STPP treatments. Hexanal content significantly (P<0.01) increased after 8 mo frozen storage.

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Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork

Cited by 41 publications

References 12 publications

The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere

The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks

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