Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

Journal of Food Science and Technology

Volumn 54, Issue 13, 2017, Pages 4324-4334

  Munekata, Paulo Eduardo Sichetti ^a   Domínguez, Rubén ^b   Campagnol, Paulo Cezar Bastianello ^c   Franco, Daniel ^b   Trindade, Marco Antonio ^a   Lorenzo, José Manuel ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

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

^c FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Antioxidant activity; Flavonoids; Hexanal; Lipid stability; Porcine liver p t

Indexed keywords

AGENTS; ANTIOXIDANTS; BENZOIC ACID; FATTY ACIDS; FLAVONOIDS; FOOD STORAGE; MEATS; OLIVE OIL; ORGANIC COMPOUNDS; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; HEXANAL; NATURAL ANTIOXIDANTS; PHENOLIC COMPOSITION; PHYSICOCHEMICAL PROPERTY; PROXIMATE COMPOSITIONS; REFRIGERATED STORAGES; VOLATILE COMPOUNDS;

VOLATILE FATTY ACIDS;

EID: 85030841472     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2903-2     Document Type: Article

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