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- Title
Efecto de extractos naturales sobre la estabilidad oxidativa de hamburguesas de carne de cerdo durante el almacenamiento refrigerado.
- Authors
Graciano Cristóbal, María Josefina; Rodríguez Carpena, Javier Germán; Sumaya Martínez, María Teresa; Balois Morales, Rosendo; Jiménez Ruiz, Edgar Iván; Bautista Rosales, Pedro Ulises
- Abstract
The article titled "Effect of natural extracts on the oxidative stability of refrigerated pork burgers" evaluates the effect of three natural extracts made from culinary spices on the oxidative stability of refrigerated pork burgers. The results showed that the extracts were able to inhibit lipid oxidation in the burgers, preserved the color, and did not alter the organoleptic quality. Additionally, a positive correlation was found between protein and lipid oxidation in the burgers. On the other hand, the document "The labile lipid fraction of meat: from perceived disease and waste to health and opportunity" is a scientific review that addresses the importance of the labile lipid fraction of meat for human health, mentioning studies on protein oxidation in processed meat and the antioxidant protection of proteins and lipids in pork through avocado supplementation. Topics such as natural antioxidants and the antioxidant activity of culinary herbs and spices are also discussed.
- Subjects
WASTING syndrome; HERBS; SPICES; PORK; LIPIDS; AVOCADO
- Publication
Revista Mexicana de Ciencias Pecuarias, 2022, Vol 13, Issue 2, p323
- ISSN
2007-1124
- Publication type
Article
- DOI
10.22319/rmcp.v13i2.5759