dc.creator | Botsoglou, E. | en |
dc.creator | Govaris, A. | en |
dc.creator | Ambrosiadis, I. | en |
dc.creator | Fletouris, D. | en |
dc.creator | Botsoglou, N. | en |
dc.date.accessioned | 2015-11-23T10:24:01Z | |
dc.date.available | 2015-11-23T10:24:01Z | |
dc.date.issued | 2014 | |
dc.identifier | 10.1016/j.meatsci.2014.05.015 | |
dc.identifier.issn | 3091740 | |
dc.identifier.uri | http://hdl.handle.net/11615/26372 | |
dc.description.abstract | Our 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.source | Meat Science | en |
dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84902519028&partnerID=40&md5=f3850ac7ba2e9c6cb3632d5f6fafa638 | |
dc.subject | Frozen storage | en |
dc.subject | Lipid oxidation | en |
dc.subject | N-3 Pork patties | en |
dc.subject | Olive leaf extracts | en |
dc.subject | Protein oxidation | en |
dc.subject | α-Tocopherol | en |
dc.subject | Fatty acids | en |
dc.subject | Meats | en |
dc.subject | Oxidation | en |
dc.subject | Olive leaf | en |
dc.subject | Proteins | en |
dc.subject | malonaldehyde | en |
dc.subject | omega 3 fatty acid | en |
dc.subject | plant extract | en |
dc.subject | polyphenol | en |
dc.subject | thiol derivative | en |
dc.subject | analysis | en |
dc.subject | animal | en |
dc.subject | chemistry | en |
dc.subject | female | en |
dc.subject | food handling | en |
dc.subject | food storage | en |
dc.subject | freezing | en |
dc.subject | human | en |
dc.subject | lipid metabolism | en |
dc.subject | meat | en |
dc.subject | odor | en |
dc.subject | olive tree | en |
dc.subject | oxidation reduction reaction | en |
dc.subject | pig | en |
dc.subject | plant leaf | en |
dc.subject | procedures | en |
dc.subject | protein carbonylation | en |
dc.subject | skeletal muscle | en |
dc.subject | taste | en |
dc.subject | swine | en |
dc.subject | Animals | en |
dc.subject | Fatty Acids, Omega-3 | en |
dc.subject | Humans | en |
dc.subject | Malondialdehyde | en |
dc.subject | Muscle, Skeletal | en |
dc.subject | Odors | en |
dc.subject | Olea | en |
dc.subject | Oxidation-Reduction | en |
dc.subject | Plant Extracts | en |
dc.subject | Plant Leaves | en |
dc.subject | Polyphenols | en |
dc.subject | Sulfhydryl Compounds | en |
dc.title | Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties | en |
dc.type | journalArticle | en |