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Les extraits de romarin en tant qu'inhibiteurs de l'oxydation lipidique et du changement de couleur des produits à base de dinde lors de leur entreposage frigorifique.

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

Auteurs : YU L., SCANLIN L., WILSON J., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Rosemary extracts as inhibitors of lipid oxidation and colour change in cooked turkey products during refrigerated storage.
  • Identifiant de la fiche : 2003-2452
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 2
  • Date d'édition : 03/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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