Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties

Meat Science

Volumn 94, Issue 3, 2013, Pages 304-311

  Moroney, N C ^a   O'Grady, M N ^a   O'Doherty, J V ^b   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Antimicrobial; Antioxidant; Fucoidan; Laminarin; Minced pork patties; Quality attributes

Indexed keywords

ANTIMICROBIAL; FUCOIDANS; LAMINARINS; MINCED PORK; QUALITY ATTRIBUTES;

ANTIOXIDANTS; CARBON DIOXIDE; FOOD PROCESSING; SEAWEED;

MEATS;

ALGAE; LAMINARIA; LAMINARIA DIGITATA;

ANTIOXIDANT; LAMINARAN; POLYSACCHARIDE;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COLOR; COOKING; DRUG EFFECT; FOOD CONTROL; FOOD PACKAGING; FOOD STORAGE; HUMAN; LIPID METABOLISM; MEAT; PH; PHYSIOLOGY; SEAWEED; SWINE; TASTE; ANALYSIS; DRUG EFFECTS;

ANIMALS; ANTIOXIDANTS; COLD TEMPERATURE; COLOR; COOKING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD STORAGE; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT; POLYSACCHARIDES; SEAWEED; SWINE; TASTE;

EID: 84876305839     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.02.010     Document Type: Article

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