期刊
MEAT SCIENCE
卷 98, 期 2, 页码 150-157出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.05.015
关键词
Frozen storage; n-3 Pork patties; Lipid oxidation; Protein oxidation; Olive leaf extracts; alpha-Tocopherol
Our previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine these effects during frozen storage. Results showed that frozen storage accelerated (P = 0.05) both lipid and protein oxidation in pork patties, but an addition of olive leaf extract at 200 mg gallic acid equivalent/kg improved sensory attributes by delaying oxidation of lipids (reduction (P = 0.05) of conjugated dienes, hydroperoxides and malondialdehyde), and of proteins (reduction (P = 0.05) of protein carbonyls and inhibition (P = 0.05) of the decrease of protein sulfhydryls). (C) 2014 Published by Elsevier Ltd.
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