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You searched for: Subject "peroxide value" Remove constraint Subject: "peroxide value" Journal Journal of food processing and preservation Remove constraint Journal: Journal of food processing and preservation Subject lipid peroxidation Remove constraint Subject: lipid peroxidation Subject oxidation Remove constraint Subject: oxidation Subject thiobarbituric acid-reactive substances Remove constraint Subject: thiobarbituric acid-reactive substances
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1. Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties

Author:
Hwang, Ko‐Eun; Kim, Hyun‐Wook; Song, Dong‐Heon; Kim, Yong‐Jae; Ham, Youn‐Kyung; Choi, Yun‐Sang; Lee, Mi‐Ai; Kim, Cheon‐Jei
Source:
Journal of food processing and preservation 2017 v.41 no.4
ISSN:
0145-8892
Subject:
peroxide value,   etc   ; Artemisia vulgaris; antioxidants; ascorbic acid; color; food processing; health promotion; lipid peroxidation; lipids; livestock and meat industry; myoglobin; oxidation; patties; pork; pork quality; rosemary; storage quality; storage time; synergism; thiobarbituric acid-reactive substances;     Show all 20 Subjects
Abstract:
... The effects of mugwort extract (ME), rosemary extract (RE) and ascorbic acid (AC), added singly or in combination, on lipid oxidation and color stability of raw pork patties stored for 15 days were investigated. Lipid oxidation (peroxide value, conjugated diene, thiobarbituric acid reactive substances) and color stability (metmyoglobin, total color difference, hue angle and chroma value) of pork p ...
DOI:
10.1111/jfpp.12994

2. Antioxidative Properties of Rapeseed Meal Extract on Soybean Oil During Accelerated Storage

Author:
Fan, Kai; Chen, Libing; Wei, Xiaohong; He, Jie; Yan, Zankai; Yan, Fengwei
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2455-2465
ISSN:
0145-8892
Subject:
peroxide value,   etc   ; acid value; antioxidant activity; antioxidants; butylated hydroxyanisole; color; food processing; food storage; foods; iodine value; lipid peroxidation; odors; oxidation; p-anisidine value; palatability; rapeseed meal; satiety; soybean oil; storage time; texture; thiobarbituric acid-reactive substances; viscosity;     Show all 22 Subjects
Abstract:
... The antioxidative properties of rapeseed meal extract (RME; 0.014%, 0.028%, 0.042%, 0.056% and 0.070% w/w) were evaluated in soybean oil. Soybean oil oxidation was tested by measuring peroxide value, thiobarbituric acid reactive substances (TBARS) value, carbonyl value, acid value, conjugated diene value, p‐anisidine value, iodine value and viscosity during accelerated storage at 68C for 19 days a ...
DOI:
10.1111/jfpp.12495

3. Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage

Author:
AKARPAT, A.; TURHAN, S.; USTUN, N.S.
Source:
Journal of food processing and preservation 2008 v.32 no.1 pp. 117-132
ISSN:
0145-8892
Subject:
peroxide value,   etc   ; Myrtus communis; Urtica; antioxidant activity; color; frozen meat; frozen storage; ground beef; hot water treatment; leaves; lemon balm; lipid content; lipid peroxidation; oxidation; patties; plant extracts; polyethylene film; rosemary; sensory properties; shelf life; storage time; thiobarbituric acid-reactive substances;     Show all 22 Subjects
Abstract:
... The effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and the color properties of beef patties during frozen storage were studied. Ground beef was treated with salt (1.5%) and five types of samples were prepared: control (no extract), 10% myrtle extract added, 10% rosemary extract added, 10% nettle extract added and 10% lemon balm extract added. E ...
DOI:
10.1111/j.1745-4549.2007.00169.x