کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8503195 | 1554057 | 2018 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage](/preview/png/8503195.png)
چکیده انگلیسی
The aim of this study was to assess the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Five treatments were prepared: without natural antioxidant (control), sodium erythorbate 500Â mg/kg (ER), and three amounts of extract (N1Â =Â 4964.51Â mg/kg, N2Â =Â 6630.98Â mg/kg and N3Â =Â 8038.20Â mg/kg). From appearance sensory analysis, control treatment differed significantly compared to ER (PÂ <Â 0.05) and N3 (PÂ <Â 0.01) groups, with intense red color, agreeing with trend of a* values. On the other hand, oregano extract improved the lipid and protein stability of cooked sausages during the storage time. Regarding volatile compounds from lipid oxidation, the N2 group presented the lowest values at the end of chilled period. In conclusion, the oregano extract showed antioxidant potential equivalent to sodium erythorbate at intermediate and high levels, calculated by DPPHâ and FRAP methods, and most of the parameters were not compromised, allowing synthetic antioxidants replaced while maintaining the nutritional and sensory quality of cooked sausages.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 137, March 2018, Pages 244-257
Journal: Meat Science - Volume 137, March 2018, Pages 244-257
نویسندگان
R.P.P. Fernandes, M.A. Trindade, J.M. Lorenzo, M.P. de Melo,