Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties

Meat Science

Volumn 98, Issue 2, 2014, Pages 150-157

  Botsoglou, Evropi ^a   Govaris, Alexander ^a   Ambrosiadis, Ioannis ^b   Fletouris, Dimitrios ^b   Botsoglou, Nikolas ^b  

^a UNIVERSITY OF THESSALY   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Frozen storage; Lipid oxidation; N 3 Pork patties; Olive leaf extracts; Protein oxidation; Tocopherol

Indexed keywords

FATTY ACIDS; MEATS; OXIDATION;

FROZEN STORAGE; LIPID OXIDATION; N-3 PORK PATTIES; OLIVE LEAF; PROTEIN OXIDATION;

PROTEINS;

MALONALDEHYDE; OMEGA 3 FATTY ACID; PLANT EXTRACT; POLYPHENOL; THIOL DERIVATIVE;

ANALYSIS; ANIMAL; CHEMISTRY; FEMALE; FOOD HANDLING; FOOD STORAGE; FREEZING; HUMAN; LIPID METABOLISM; MEAT; ODOR; OLIVE TREE; OXIDATION REDUCTION REACTION; PIG; PLANT LEAF; PROCEDURES; PROTEIN CARBONYLATION; SKELETAL MUSCLE; TASTE;

ANIMALS; FATTY ACIDS, OMEGA-3; FEMALE; FOOD HANDLING; FOOD STORAGE; FREEZING; HUMANS; LIPID METABOLISM; MALONDIALDEHYDE; MEAT; MUSCLE, SKELETAL; ODORS; OLEA; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT LEAVES; POLYPHENOLS; PROTEIN CARBONYLATION; SULFHYDRYL COMPOUNDS; SWINE; TASTE;

EID: 84902519028     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.05.015     Document Type: Article

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