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EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1589
Abstract:

The effects of including extruded linseed in pig diets supplemented with either polyphenol-rich red grape skin extract (3 g kg-1) or synthetic antioxidants (200 mg kg-1 ?-tocopheryl acetate plus 0.21 mg kg-1 of selenium)  on shelf-life of pork stored in modified atmosphere packaging  (MAP) at different oxygen concentrations (0  and 70%)  were evaluated. Linseed reduced n-6/n-3 fatty acid ratio in lipids of backfat and loin. Color parameters, pH, weight losse, oxidative stability (TBARS), did not differ between antioxidants neither in raw, nor in cooked, nor in stored muscle. High oxygen concentration in MAP increased TBARS and ?E, yielding redder meat.

Keywords:

null
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1589
0
2020
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/IJFS-1589
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Italian Journal of Food Science

Field :   Fen Bilimleri ve Matematik; Mühendislik

Journal Type :   Uluslararası

Metrics
Article : 378
Cite : 142
2023 Impact : 0.12
Details
Italian Journal of Food Science