Loading...
Please wait, while we are loading the content...
Similar Documents
Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat
| Content Provider | Semantic Scholar |
|---|---|
| Author | Fernández-López, Juana Sevilla, Luis Sayas-Barberá, Estrella Navarro, Cuauhtémoc Marín, Francisco R. Pérez-Alvarez, José Angel |
| Copyright Year | 2003 |
| Abstract | ABSTRACT: The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby stabilizing meat color. We also evaluated their effects on iron release from the heme moiety of pork meat. Meat samples were blended with hyssop and rosemary extracts and cooked. The cooked meat was chopped into pieces and stored for 8 d at 4 °C. Heme iron, TBA values, metmyoglobin percentage, and meat color were calculated. Hyssop and rosemary were seen to inhibit lipid oxidation and degradation of heme pigments caused by cooking and storage. Both spices delayed metmyoglobin formation and stabilized the red meat color during storage of the cooked meat. |
| Starting Page | 660 |
| Ending Page | 664 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| DOI | 10.1111/j.1365-2621.2003.tb05727.x |
| Volume Number | 68 |
| Alternate Webpage(s) | https://pdfs.nutramedix.ec/Ezov%20-%20Antioxidant.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
