Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA

Autor:	G, Saccani, M, Bergamaschi, C, Schivazappa, M, Cirlini, G, Galaverna, R, Virgili
Rok vydání:	2023
Předmět:	Red Meat Swine Fatty Acids Omega-3 Pork Meat Animals General Medicine Antioxidants Nitrites Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 399:133963
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2022.133963
Popis:	Control and n-3 PUFA enriched raw material was used to manufacture clean label and conventional salami; the former were added with a phytocomplex having iron chelating, DPPH, and FRAP activity, obtained from olive vegetation water, oregano, green tea and blueberry leaves, and with acerola powder. Salami were dried at 3 ± 1 °C until an established decrease in the combined pH and a
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6631f6d7d0a805bac5a9c24f9ae7c65b https://doi.org/10.1016/j.foodchem.2022.133963 Zobrazit plný text záznamu Full Text from ScienceDirect