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Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties

dc.creatorBotsoglou, E.en
dc.creatorGovaris, A.en
dc.creatorAmbrosiadis, I.en
dc.creatorFletouris, D.en
dc.creatorBotsoglou, N.en
dc.date.accessioned2015-11-23T10:24:01Z
dc.date.available2015-11-23T10:24:01Z
dc.date.issued2014
dc.identifier10.1016/j.meatsci.2014.05.015
dc.identifier.issn3091740
dc.identifier.urihttp://hdl.handle.net/11615/26372
dc.description.abstractOur previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine these effects during frozen storage. Results showed that frozen storage accelerated (P. =. 0.05) both lipid and protein oxidation in pork patties, but an addition of olive leaf extract at 200. mg gallic acid equivalent/kg improved sensory attributes by delaying oxidation of lipids (reduction (P. =. 0.05) of conjugated dienes, hydroperoxides and malondialdehyde), and of proteins (reduction (P. =. 0.05) of protein carbonyls and inhibition (P. =. 0.05) of the decrease of protein sulfhydryls). © 2014.en
dc.sourceMeat Scienceen
dc.source.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-84902519028&partnerID=40&md5=f3850ac7ba2e9c6cb3632d5f6fafa638
dc.subjectFrozen storageen
dc.subjectLipid oxidationen
dc.subjectN-3 Pork pattiesen
dc.subjectOlive leaf extractsen
dc.subjectProtein oxidationen
dc.subjectα-Tocopherolen
dc.subjectFatty acidsen
dc.subjectMeatsen
dc.subjectOxidationen
dc.subjectOlive leafen
dc.subjectProteinsen
dc.subjectmalonaldehydeen
dc.subjectomega 3 fatty aciden
dc.subjectplant extracten
dc.subjectpolyphenolen
dc.subjectthiol derivativeen
dc.subjectanalysisen
dc.subjectanimalen
dc.subjectchemistryen
dc.subjectfemaleen
dc.subjectfood handlingen
dc.subjectfood storageen
dc.subjectfreezingen
dc.subjecthumanen
dc.subjectlipid metabolismen
dc.subjectmeaten
dc.subjectodoren
dc.subjectolive treeen
dc.subjectoxidation reduction reactionen
dc.subjectpigen
dc.subjectplant leafen
dc.subjectproceduresen
dc.subjectprotein carbonylationen
dc.subjectskeletal muscleen
dc.subjecttasteen
dc.subjectswineen
dc.subjectAnimalsen
dc.subjectFatty Acids, Omega-3en
dc.subjectHumansen
dc.subjectMalondialdehydeen
dc.subjectMuscle, Skeletalen
dc.subjectOdorsen
dc.subjectOleaen
dc.subjectOxidation-Reductionen
dc.subjectPlant Extractsen
dc.subjectPlant Leavesen
dc.subjectPolyphenolsen
dc.subjectSulfhydryl Compoundsen
dc.titleEffect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork pattiesen
dc.typejournalArticleen


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