| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543195 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠The oxidative processes are enhanced in beef patties stored in high-O2 atmospheres. ⺠The phenol-rich white grape extract (WGE) fully inhibited lipid oxidation. ⺠WGE preserved the blooming red colour of meat for up to 9 days. ⺠WGE decreased the protein disulphide cross-link formation. ⺠Compounds from WGE interact with the thiol group of myofibrillar proteins.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sisse Jongberg, Sabina H. Skov, Mari Ann Tørngren, Leif H. Skibsted, Marianne N. Lund,