Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations

The combined effects of thymol, carvacrol and grapefruit seed extract (GFSE) on lipid oxidation and colour stability of poultry meat preparations packaged in air or modified atmospheres (MAP: 5% O₂; 30% CO₂; 65% N₂) were investigated using a simplex centroid mixture design. Lipid oxidation was evalu...

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Veröffentlicht in:	International journal of food science & technology 2009-11, Vol.44 (11), p.2256-2267
Hauptverfasser:	Lucera, Annalisa, Mastromatteo, Marianna, Sinigaglia, Milena, Corbo, Maria Rosaria
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma and flavouring agent industries Biological and medical sciences Colour stability essential oils Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology lipid oxidation malonaldehyde malondialdehyde ostrich meat TBARS
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