Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products
作者： A.B. Alves , N. Bragagnolo , M.G. da Silva , L.H. Skibsted , V. Orlien
DOI: 10.1016/J.FBP.2011.10.004
关键词:
摘要: Abstract Pressure-treatment at 300 MPa of minced chicken breast meat did not induce significant lipid oxidation during chill storage for up to 15 days, while pressure-treatment 600 and 800 MPa enhanced formation secondary products measured as thiobarbituric acid reactive substances. However, a waste product from industrial tomato paste production was found yield efficient protection against in pressurized meat. Addition 0.30% or 0.10% final led lag phase 6 days pressure treated 600 MPa. The seemed special protecting 800 MPa, notably lower rate found. Flavonoids washed out with the fraction may be more antioxidant than other phenolics carotenoids present processing fractions. fractions influence radical by electron spin resonance spectroscopy is considered effective subsequent reactions leading products.
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