Antioxidant plant extracts in the meat processing industry

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dc.contributor.authorUkrainets, Anatoliy
dc.contributor.authorPasichnyi, Vasyl
dc.contributor.authorZheludenko, Julia
dc.date.accessioned2019-11-26T08:37:28Z
dc.date.available2019-11-26T08:37:28Z
dc.date.issued2016
dc.description.abstractThe review highlights the role of antioxidants in minimizing oxidative changes that may adversely affect the quality of meat and meat products, cause changes in their testing and nutritional properties. This applies particularly to the use of natural antioxidants based on plant extracts, which can be a good alternative to traditional antioxidants, thanks to its high content of phenolic compounds. From the literature it can be concluded that extracts of broccoli, rosemary, mint, grape seed and green tea have a significant antioxidant effect in the meat products. Broccoli and grape seeds extracts have a pronounced antioxidant activity compared to synthetic antioxidants. Laminarin/fucoidan extracts have prooxidative effect on lipid perperoxidation. Essential oils of L. angustifoliaand M. piperita effectively inhibit E. coliO157:H7 and S. aureus in the chopped beef meat. The alcoholic extract of the dried leaves of oregano has the highest content of total phenols, however, does not exhibit antioxidant properties. The extracts of rosemary, orange, lemon, mint and curry have positive effect on the color of the meat products. When choosing natural antioxidants it is necessary to pay attention to their impact on testing and qualitative characteristics of these food products.uk_UA
dc.identifier.citationUkrainets, А. I. Antioxidant plant extracts in the meat processing industry / А. I. Ukrainets, V. M. Pasichnyi, J. V. Zheludenko // Biotechnologia Acta. − 2016. − Vol. 9, № 2. − Р. 7–15.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/30427
dc.language.isoenuk_UA
dc.subjectmeatuk_UA
dc.subjectmeat productsuk_UA
dc.subjectnatural antioxidantsuk_UA
dc.subjectм’ясоuk_UA
dc.subjectм’ясні продуктиuk_UA
dc.subjectнатуральні антиоксидантиuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectкафедра технології оздоровчих продуктівuk_UA
dc.titleAntioxidant plant extracts in the meat processing industryuk_UA
dc.typeArticleuk_UA

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