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Rosemary extracts as inhibitors of lipid oxidation and colour change in cooked turkey products during refrigerated storage.

Author(s) : YU L., SCANLIN L., WILSON J., et al.

Type of article: Article

Summary

Rosemary extracts were evaluated for their inhibitory effects on lipid oxidation and colour change in cooked turkey products during storage. Changes were measured in thiobarbituric acid-reactive substances, hexanal production and colour of the cooked turkey samples containing 0, 100, 250 and 500 ppm water-soluble rosemary extracts, at storage days 0, 1, 2, 3, 5, 7, 10, and 13. The rosemary extracts showed significant protection of lipid oxidation and colour change. Higher levels of water-soluble rosemary extracts were more effective in delaying quality loss in cooked turkey at all tested storage times.

Details

  • Original title: Rosemary extracts as inhibitors of lipid oxidation and colour change in cooked turkey products during refrigerated storage.
  • Record ID : 2003-2452
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 2
  • Publication date: 2002/03
  • Document available for consultation in the library of the IIR headquarters only.

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