Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

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ID: 265844
2020
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Abstract
Physicochemical properties, oxidative stability and antioxidant capacity (AC) of clean label meat-based sauces (MBSs) were investigated with reference to cold storage time (ST) and addition of phenolic extracts (PEs): green coffee bean (GCE), green tea (GTE), knotweed rhizome (KRE). All parameters determined were compared to a control sample (CS), prepared without extracts. MBSs enriched with GCE or KRE were stable during the whole ST (90 days), while the CS and samples containing GTE, showed descending trend regarding physical stability after 10 days of storage. MBSs prepared with PEs (90 days storage) demonstrated: peroxide value (PV) 
Reference Key
bortnowska2020journalphysicochemical Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Grażyna Bortnowska;Sylwia Przybylska;Robert Iwański;Grażyna Bortnowska;Sylwia Przybylska;Robert Iwański;
Journal Journal of food science and technology
Year 2020
DOI
doi:10.1007/s13197-020-04519-x
URL
https://link.springer.com/article/10.1007/s13197-020-04519-x/fulltext.html
Keywords
food science nutrition general chemistry/food science

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