Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Food Chemistry

Volumn 233, Issue , 2017, Pages 101-109

  Fernandes, R P P ^a   Trindade, M A ^a   Tonin, F G ^a   Pugine, S M P ^a   Lima, C G ^a   Lorenzo, J M ^b   de Melo, M P ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Antioxidant capacity; Natural antioxidant; Oregano; Phenolic compounds; Shelf life

Indexed keywords

OXIDATION RESISTANCE; SODIUM;

ANTIOXIDANT CAPACITY; NATURAL ANTIOXIDANTS; OREGANO; PHENOLIC COMPOUNDS; SHELF LIFE;

ANTIOXIDANTS;

ACACETIN; ACETONE; APIGENIN; CATECHIN; CHRYSOERIOL; COUMARIC ACID; EPICATECHIN; EPIROSMANOL; ERIODICTYOL; FLAVONOID; GALLOCATECHIN; GENTISIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; HYDROXYBENZOIC ACID O HEXOSIDE; LUTEOLIN; LUTEOLIN 7 GLUCOSIDE; METHYLAPINEGIN; NARINGENIN; ORIGANUM VULGARE EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; PROTOCATECHUIC ACID; ROSMARINIC ACID; SALICYLIC ACID; SALVIANOLIC ACID J; SODIUM ERYTHORBATE; SYRINGIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG; UNINDEXED DRUG; VOLATILE AGENT; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CHEMICAL COMPOSITION; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; ELECTROSPRAY MASS SPECTROMETRY; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FOLIN CIOCALTEU ASSAY; LIPID OXIDATION; LIQUID CHROMATOGRAPHY; MOLECULAR STABILITY; MOLECULAR WEIGHT; OREGANO; OXIDATION; PH; PHYSICAL CHEMISTRY; PROTEIN CONTENT; RETENTION TIME; SHELF LIFE; STORAGE; ANIMAL; MEAT; ORIGANUM; OXIDATION REDUCTION REACTION; SHEEP;

ANIMALS; ANTIOXIDANTS; MEAT PRODUCTS; ORIGANUM; OXIDATION-REDUCTION; SHEEP; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 85018466364     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.100     Document Type: Article

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