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Article: Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage

TitleAntioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage
Authors
KeywordsFishmeal
Fluorescence Shift
Rosemary Extract
Tbars
Vitamin E
Whey Powder
Wieners
Issue Date2002
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/meatsci
Citation
Meat Science, 2002, v. 62 n. 2, p. 217-224 How to Cite?
AbstractTwelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factors being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Wiener sausages were manufactured with or without antioxidants such as rosemary extract and sweet whey powder from meat obtained from the animals after slaughter and stored for 5 days at 4 °C. The oxidative stability of the wieners was examined over ten months of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TBARS) and fluorescence shift. Sensory evaluation of the product to detect oxidative changes was also carried out. The fluorescence shift method was unsatisfactory in the case of wieners containing rosemary extract, as it appeared that the extract contained compounds that fluoresced and therefore interfered with the method. No lipid oxidation as measured by TBARS, fluorescence shift and sensory analysis was observed in wieners stored at -20 °C for 10 months. The oxidative stability of wieners was unaffected (P > 0.05) by dietary treatments or by the addition of antioxidants. The high oxidative stability of the wieners, even in the absence of antioxidants, could be due to sodium erythorbate present in the formulation as an additional antioxidant. © 2002 Published by Elsevier Science Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/178776
ISSN
2015 Impact Factor: 2.801
2015 SCImago Journal Rankings: 1.963
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCoronado, SAen_US
dc.contributor.authorTrout, GRen_US
dc.contributor.authorDunshea, FRen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:49:41Z-
dc.date.available2012-12-19T09:49:41Z-
dc.date.issued2002en_US
dc.identifier.citationMeat Science, 2002, v. 62 n. 2, p. 217-224en_US
dc.identifier.issn0309-1740en_US
dc.identifier.urihttp://hdl.handle.net/10722/178776-
dc.description.abstractTwelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factors being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Wiener sausages were manufactured with or without antioxidants such as rosemary extract and sweet whey powder from meat obtained from the animals after slaughter and stored for 5 days at 4 °C. The oxidative stability of the wieners was examined over ten months of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TBARS) and fluorescence shift. Sensory evaluation of the product to detect oxidative changes was also carried out. The fluorescence shift method was unsatisfactory in the case of wieners containing rosemary extract, as it appeared that the extract contained compounds that fluoresced and therefore interfered with the method. No lipid oxidation as measured by TBARS, fluorescence shift and sensory analysis was observed in wieners stored at -20 °C for 10 months. The oxidative stability of wieners was unaffected (P > 0.05) by dietary treatments or by the addition of antioxidants. The high oxidative stability of the wieners, even in the absence of antioxidants, could be due to sodium erythorbate present in the formulation as an additional antioxidant. © 2002 Published by Elsevier Science Ltd.en_US
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/meatscien_US
dc.relation.ispartofMeat Scienceen_US
dc.subjectFishmealen_US
dc.subjectFluorescence Shiften_US
dc.subjectRosemary Extracten_US
dc.subjectTbarsen_US
dc.subjectVitamin Een_US
dc.subjectWhey Powderen_US
dc.subjectWienersen_US
dc.titleAntioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storageen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/S0309-1740(01)00249-2en_US
dc.identifier.pmid22061414-
dc.identifier.scopuseid_2-s2.0-0036823146en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036823146&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume62en_US
dc.identifier.issue2en_US
dc.identifier.spage217en_US
dc.identifier.epage224en_US
dc.identifier.isiWOS:000177493500010-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridCoronado, SA=37045209100en_US
dc.identifier.scopusauthoridTrout, GR=7004247103en_US
dc.identifier.scopusauthoridDunshea, FR=7005947650en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

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