Rosemary extracts as inhibitors of lipid oxidation and color change in cooked turkey products during refrigerated storage

被引：101

作者：

Yu, L

Scanlin, L

Wilson, J

Schmidt, G

机构：

[1] Colorado State Univ, Dept Food Sci & Human Nutr, Ft Collins, CO 80523 USA

[2] Colorado State Univ, Dept Anim Sci, Ft Collins, CO 80523 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 02期

关键词：

rosemary extracts; lipid oxidation; color; cooked turkey products; antioxidant;

D O I：

10.1111/j.1365-2621.2002.tb10642.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Water-soluble rosemary extracts were evaluated for their inhibitory effects on lipid oxidation and color change in cooked turkey products during storage. Changes were measured in thiobarbituric acid-reactive substances, hexanal production and color of the cooked turkey samples containing 0, 100, 250 and 500 ppm water-soluble rosemary extracts, at storage day 0, 1, 2, 3, 5, 7, 10, and 13. The rosemary extracts showed significant protection of lipid oxidation and color change in cooked turkey. Higher levels of water-soluble rosemary extracts were more effective in delaying quality loss in cooked turkey at all tested storage times.

引用

页码：582 / 585

页数：4

共 24 条

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