Journal
FOOD REVIEWS INTERNATIONAL
Volume 30, Issue 1, Pages 71-90Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2013.853776
Keywords
Antioxidants; Essential oils; Lipid oxidation; Meat products; Phenolic compounds
Categories
Funding
- Rural Development Administration, Republic of Korea [PJ0081330]
- Rural Development Administration (RDA), Republic of Korea [PJ008133022014] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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This review provides an overview of the published data on the antioxidative potentials of common essential oils and their components that could be considered suitable for application to meat and meat products. The positive effects of essential oils from oregano, rosemary, thyme, sage, basilica, ginger, and others, when used alone or in combination with other essential oils and/or as a part of hurdle technology to extend product shelf life by controlling lipid oxidation and improving the sensory qualities of meat and meat products, are well documented. Phenolic constituents of many of these essential oils act as free radical scavengers and hydrogen donators that prevent lipid oxidation.
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