dc.creator | Botsoglou, E. | en |
dc.creator | Govaris, A. | en |
dc.creator | Pexara, A. | en |
dc.creator | Ambrosiadis, I. | en |
dc.creator | Fletouris, D. | en |
dc.date.accessioned | 2015-11-23T10:24:03Z | |
dc.date.available | 2015-11-23T10:24:03Z | |
dc.date.issued | 2014 | |
dc.identifier | 10.1111/ijfs.12272 | |
dc.identifier.issn | 0950-5423 | |
dc.identifier.uri | http://hdl.handle.net/11615/26380 | |
dc.description.abstract | The objective of this study was to evaluate the effect of dietary olive leaves versus -tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish oil. Enrichment of pork with the very long chain n-3 fatty acids increased (P0.05) lipid oxidation in both raw and cooked chops during refrigerated storage, and decreased (P0.05) the sensory attributes of the cooked chops, but had no effect (P>0.05) on protein oxidation of both raw and cooked chops. Dietary olive leaves or -tocopheryl acetate had no effect (P>0.05) on the fatty acid composition but decreased (P0.05) lipid oxidation while exerting no effect (P>0.05) on protein oxidation in both raw and cooked chops during refrigerated storage. In addition, dietary olive leaves at 10gkg(-1) feed and -tocopheryl acetate at 200mgkg(-1) feed exerted (P0.05) a beneficial effect on the sensory attributes of cooked n-3-enriched chops. | en |
dc.source | International Journal of Food Science and Technology | en |
dc.source.uri | <Go to ISI>://WOS:000328300600007 | |
dc.subject | Cooked pork | en |
dc.subject | fish oil | en |
dc.subject | lipid oxidation | en |
dc.subject | olive leaves | en |
dc.subject | protein oxidation | en |
dc.subject | refrigerated storage | en |
dc.subject | vitamin E | en |
dc.subject | ALPHA-TOCOPHERYL ACETATE | en |
dc.subject | VITAMIN-E | en |
dc.subject | ANTIOXIDANT CAPACITY | en |
dc.subject | PHENOLIC-COMPOUNDS | en |
dc.subject | TURKEY MUSCLE | en |
dc.subject | COOKED PORK | en |
dc.subject | FATTY-ACIDS | en |
dc.subject | LINSEED | en |
dc.subject | OIL | en |
dc.subject | STABILITY | en |
dc.subject | EXTRACTS | en |
dc.subject | Food Science & Technology | en |
dc.title | Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork | en |
dc.type | journalArticle | en |