Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

Meat Science

Volumn 92, Issue 4, 2012, Pages 451-457

  Vossen, Els ^a   Utrera, Mariana ^b   De Smet, Stefaan ^a   Morcuende, David ^b   Estévez, Mario ^b  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Colour stability; Dog rose extract; Lipid derived volatiles; Meat product; Protein oxidation; Texture

Indexed keywords

ASCORBIC ACIDS; COLOUR STABILITY; DOG ROSE EXTRACT; FUNCTIONAL INGREDIENT; HEXANAL; MEAT PRODUCTS; NATURAL ANTIOXIDANTS; NEGATIVE CONTROL; POLYPHENOLS; PROTEIN OXIDATION; SODIUM ASCORBATE; SODIUM NITRITE;

KETONES; ORGANIC ACIDS; OXIDATION; PHENOLS; PROTEINS; TEXTURES;

SODIUM;

ROSA CANINA; ROSA DUMALIS; SUS;

2 AMINOADIPIC ACID; 2 AMINOGLUTARALDEHYDIC ACID; ALDEHYDE; ALLYSINE; ANTIOXIDANT; DRUG DERIVATIVE; FOOD PRESERVATIVE; GLUTAMIC ACID DERIVATIVE; GLUTAMIC ACID GAMMA-SEMIALDEHYDE; N HEXANAL; N-HEXANAL; PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BELGIUM; CHEMISTRY; COMPARATIVE STUDY; FOOD STORAGE; FREEZING; FRUIT; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; MEAT; MECHANICS; PIGMENTATION; PROTEIN DEGRADATION; ROSE; SPAIN; SWINE;

2-AMINOADIPIC ACID; ALDEHYDES; ANIMALS; ANTIOXIDANTS; BELGIUM; FOOD PRESERVATIVES; FOOD STORAGE; FRUIT; GLUTAMATES; LIPID PEROXIDATION; MEAT PRODUCTS; MECHANICAL PHENOMENA; PIGMENTATION; PLANT EXTRACTS; PROTEOLYSIS; REFRIGERATION; ROSA; SPAIN; SUS SCROFA; VOLATILE ORGANIC COMPOUNDS;

EID: 84865548811     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.05.010     Document Type: Article

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