Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite

LWT

Volumn 45, Issue 2, 2012, Pages 204-212

  Coutinho de Oliveira, Thales Leandro ^a   Malfitano de Carvalho, Stephan ^a   de Araújo Soares, Rodrigo ^a   Andrade, Milene Aparecida ^a   Cardoso, Maria das Graças ^a   Ramos, Eduardo Mendes ^a   Piccoli, Roberta Hilsdorf ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Beef batter; Carvacrol; Color; Lipid oxidation; Thymol; Winter savory

Indexed keywords

ANTIOXIDANTS; COLOR; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MEATS; NITROGEN COMPOUNDS; OXIDATION; PHENOLS; SODIUM; SODIUM COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; CARVACROL; CURED MEAT PRODUCTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); LIPID OXIDATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; THYMOL; WINTER SAVORIES;

ESSENTIAL OILS;

SATUREJA MONTANA;

EID: 80054834460     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.09.006     Document Type: Article

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