| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539038 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Pork backfat replacement by a healthier oil combination in frankfurter favoured lipid oxidation. ⺠Hydroxytyrosol was an effective antioxidant in cooked meat batter, oil-in-water emulsion and frankfurters. ⺠Hydroxytyrosol showed greater inhibitory capacity than BHA/BHT in meat systems. ⺠Correlations among parameters of lipid oxidation were affected by the food matrix nature.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Susana Cofrades, Lorena Salcedo Sandoval, Gonzalo Delgado-Pando, Inés López-López, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero,