Overview of studies on the use of natural antioxidative materials in meat products
Type de document
journalArticle
Langue source
Anglais
Titre français
Vue d'ensemble des études sur l'utilisation de matériaux antioxydants naturels dans les produits carnés
Titre anglais
Overview of studies on the use of natural antioxidative materials in meat products
Auteur(s)
- LEE Seung Yun
- KIM On You
- KANG Hea Jin
- KIM Hyeong Sang
- HUR Sun Jin
Editeur(s)
Autre(s)
Id
2CC8JPQL
Version
2957
Date ajout
4 novembre 2020 13:16
Date modification
5 janvier 2021 11:27
Résumé
Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.
Note
None
CRAW tags
- AB - Utile à l'AB
- FREDO qualité des produits
- FREDO transformation et valorisation
- GEO Corée du Sud
- PRODUIT viande
- antioxidant
- flavonoids
- meat products
- phenolic compounds
- phytochemicals
- viande
WEB tags
Date caractères
10/2020
Date publication
1 octobre 2020