Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties
| Autor: | Germana Barbieri, Giorgia Caruso, Giovanna Saccani, Bhalchandra Vibhute, Anna Santangelo, Giampiero Barbieri, Monica Bergamaschi, Rita Tulumello |
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| Rok vydání: | 2019 |
| Předmět: |
Antioxidant
Food Handling Swine medicine.medical_treatment 01 natural sciences Antioxidants Analytical Chemistry chemistry.chemical_compound Human gut Fallopia japonica medicine Rosemary extract Animals Environmental Chemistry Processed meat Food science Nitrite Pharmacology 010405 organic chemistry Chemistry 010401 analytical chemistry Polyphenols food and beverages Rosmarinus 0104 chemical sciences Meat Products Polyphenol Red meat Pork Meat Oxidation-Reduction Agronomy and Crop Science POLYGONUM CUSPIDATUM Food Science |
| Zdroj: | Journal of AOAC INTERNATIONAL. 102:1401-1406 |
| ISSN: | 1944-7922 1060-3271 |
| DOI: | 10.1093/jaoac/102.5.1401 |
| Popis: | Currently, processed meats appear increasingly as a nonhealthy food because of their content of fat, salt, nitrite, and particularly in red meat, for the heme-iron concerning oxidant effect and radicals formation in human gut. Polygonum cuspidatum and rosemary extract has been tested to counteract these effects and experiments were carried out to add polyphenols into whole meat cuts with the aims to improve their healthiness. The addition of these extracts can reduce the oxidation-reduction potential of products, increasing the antioxidant power. Nevertheless, a low percentage of polyphenols were found in the products because of the process effects and an interaction with the ascorbate residue was observed. In addition, some drawbacks were a decrease in of yield and a worsening of some sensorial properties when large amount of extract was added. The balance between the improvement of the wholesomeness content and the acceptability of products is the challenge the current research have to overcome. |
| Databáze: | OpenAIRE |
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