Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

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• 作者：Javier Garcí ; a-Lomillo ; Maria L. Gonzalez-SanJose ; ^{marglez@ubu.es} ; Raquel Del Pino-Garcí ; a ; Miriam Ortega-Heras ; Pilar Mu&ntilde ; iz-Rodrí ; guez
• 关键词：Vegetal seasoning ; Lipid oxidation ; Wine pomace ; Beef patties ; Sulfites
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：85-91
• 全文大小：588 K
• 卷排序：77

文摘

Red wine pomace seasonings inhibited lipid oxidation of raw and cooked beef patties. Lipid oxidation was inhibited in refrigerated (4 °C) and frozen (−18 °C) storage. Seasonings were more efficient than sulfite that is widely used in meat products. Seasonings are reveled as successful natural antioxidant for meat industry. Seasoning from seedless red wine pomace showed the strongest antioxidant activity.