文章基本信息

标题：THE EFFECT OF ORIGAMI AETHEROOLEUM ON THE STORAGE LENGTH OF BROILERS MEAT: A REVIEW
本地全文：下载
作者：Michaela Hagarová ; Martin Kliment ; Daniela Liptaiová 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：138-142
出版社：Association HACCP Consulting
摘要：Poultry meat has some advantages from nutritive aspect e.g., high contents of proteins, essential polyunsaturated fatty acids, minerals and low lipid content. Oxidative degradation of lipids is one of the main factors limiting the shelf-life of food products. Quality losses in oxidized meat products are generally characterized by flavour deterioration, discoluorization, depletion of nutrients, and possible formation of toxic compounds. Lipid oxidation in meat is one of the reasons for quality degradation during storage. Antioxidants are widely used to stabilize fats and control oxidative deterioration of foods. Spices and their alcoholic extracts belong to the more studied vegetal species because of their antioxidant activity. Oregano is a plant of the Labiatae family that has been studied for its antioxidant activity, concretely the Origami aetheroleum. The use of natural antioxidants could be effective in protecting food nutrients against oxidation. Animal health depends on many factors and recently it has been appreciated that diet plays a key role in maintaining health status and preventing various diseases.s-xpsdocume
关键词：Origami aetheroleum; antioxidant; poultry meat; storage conditions; fat;oxidation;u