Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Meat Science

Volumn 93, Issue 3, 2013, Pages 538-546

  Jongberg, Sisse ^a   Tørngren, Mari Ann ^b   Gunvig, Annemarie ^b   Skibsted, Leif H ^a   Lund, Marianne N ^a,c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^c NOVOZYMES A S   (Denmark)

Author keywords

Bologna type sausages; Phenolic antioxidants; Protein oxidation; Thiol oxidation; Thiol quinone adducts

Indexed keywords

BOLOGNA TYPE SAUSAGES; PHENOLIC ANTIOXIDANT; PROTEIN OXIDATION; THIOL OXIDATION; THIOL-QUINONE-ADDUCTS;

MEATS; OXIDATION; PHENOLS; PLANT EXTRACTS; POLYMERIZATION;

PROTEINS;

ROSMARINUS OFFICINALIS;

ACTIN; ANTIOXIDANT; MYOSIN HEAVY CHAIN; PHENOL DERIVATIVE; PHENOXYL RADICAL; PLANT EXTRACT; QUINONE DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; DRUG EFFECT; MEAT; METABOLISM; OXIDATIVE STRESS; POLYMERIZATION; PROTEIN CARBONYLATION; PROTEIN INTAKE; RADIATION EXPOSURE; ROSMARINUS; SWINE; TEA; ULTRAVIOLET RADIATION;

ACTINS; ANIMALS; ANTIOXIDANTS; CAMELLIA SINENSIS; DIETARY PROTEINS; MEAT PRODUCTS; MYOSIN HEAVY CHAINS; OXIDATIVE STRESS; PHENOLS; PLANT EXTRACTS; POLYMERIZATION; PROTEIN CARBONYLATION; QUINONES; ROSMARINUS; SULFHYDRYL COMPOUNDS; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; ULTRAVIOLET RAYS;

EID: 84870659036     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.005     Document Type: Article

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