期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 59, 期 2, 页码 834-840出版社
ELSEVIER
DOI: 10.1016/j.lwt.2014.07.048
关键词
MSM; Antioxidant capacity; Turkey; Chicken; Grape seed extract
Grape seed extract (GSE) was added as antioxidant in turkey and pork emulsions make with mechanically separated meat (MSM). The Antioxidant capacity (AC: ORAC(FL)) and lipid oxidation (TSARS and lipid peroxides) were measured on control (C) and emulsion added 0.5% GSE before and after in vitro gastric digestion. Results showed that gastric digestion increased the AC of meat by 8-11-fold. Based on the data obtained, the incorporation of GSE at 0.5% to meat emulsions has shown to be adequate to prevent lipid oxidation and improve the AC of the emulsions; this effect was retained after simulated gastric digestion of the samples. (C) 2014 Elsevier Ltd. All rights reserved.
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