Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion
Diana Ansorena,
Iciar Astiasaran
Abstract:BACKGROUNDMinimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg−1) and lyophilized parsley (7.1 g kg−1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg−1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process.RESULTSRegardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statist… Show more
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