Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage

Purpose Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and pr...

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Veröffentlicht in:	Nutrition and food science 2018-01, Vol.48 (1), p.2-15
Hauptverfasser:	Chauhan, Pranav, Das, Arun K, Nanda, P.K, Kumbhar, Vishal, Yadav, J.P
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Butylated hydroxytoluene Carbonyl compounds Carbonyls Cold storage Color Cuminum Ethanol Fatty acids Food science Gallic acid Hot water Lipid peroxidation Lipids Livestock Low density polyethylenes Meat Meat products Nigella sativa Nutrition Odors Off odor Oxidation Peroxide Phenolic compounds Phenols Polyethylene Pork Proteins Rancidity Research centers Retarding Scavenging Seeds Solvents Studies Thiobarbituric acid
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