scholarly journals Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties

2017 ◽  
Vol 54 (6) ◽  
pp. 1665-1677 ◽  
Author(s):  
P. S. Rajeev ◽  
N. M. Johannah ◽  
G. Gopakumar ◽  
Balu Maliakel ◽  
I. M. Krishnakumar
Keyword(s):  
Oxidative Stability ◽  
Rosemary Extract ◽  
Beef Patties

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

Protective effect of hydroxytyrosol and rosemary extract in a comparative study of the oxidative stability of Echium oil

2019 ◽  
Vol 290 ◽  
pp. 316-323 ◽  
Author(s):  
Celia Bañares ◽  
Diana Martin ◽  
Guillermo Reglero ◽  
Carlos F. Torres
Keyword(s):  
Comparative Study ◽  
Protective Effect ◽  
Oxidative Stability ◽  
Rosemary Extract ◽  
Echium Oil

Improving the oxidative stability of sunflower seed kernels by edible biopolymeric coatings loaded with rosemary extract

2020 ◽  
Vol 89 ◽  
pp. 101729
Author(s):  
Hamed Hosseini ◽  
Elham Yaghoubi Hamgini ◽  
Seid Mahdi Jafari ◽  
Shadi Bolourian
Keyword(s):  
Oxidative Stability ◽  
Sunflower Seed ◽  
Rosemary Extract

Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage

1991 ◽  
Vol 56 (4) ◽  
pp. 899-902 ◽  
Author(s):  
K.W. McMILLIN ◽  
T.D. BIDNER ◽  
S.E. FELCHLE ◽  
S.M. DUGAS ◽  
K.C. KOH
Keyword(s):  
Oxidative Stability ◽  
Ground Beef ◽  
Beef Patties ◽  
And Storage

scholarly journals Effect of Fattening Period on the Oxidative Stability of Holstein Beef Patties

2012 ◽  
Vol 32 (4) ◽  
pp. 491-496
Author(s):  
Jong-In Kim ◽  
Sun-Moon Kang ◽  
Geun-Ho Kang ◽  
Pil-Nam Seong ◽  
Seok-Geun Jung ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Beef Patties ◽  
Fattening Period

scholarly journals Evaluation of the lard oxidative stability added with rosemary extract and rosemary essential oil

2019 ◽  
Vol 4 (1) ◽  
pp. 112
Author(s):  
Luís Guilherme Escobar De Carvalho ◽  
Ana Carolina Da Silva ◽  
Selma Sanches Dovich
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Rosemary Extract ◽  
Rosemary Essential Oil
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