scholarly journals Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage

2010 ◽  
Vol 30 (2) ◽  
pp. 291-297 ◽  
Author(s):  
Del-Re Min ◽  
Sung-Yong Park ◽  
Koo-Bok Chin
Keyword(s):  
Antimicrobial Activities ◽  
Refrigerated Storage ◽  
Red Cabbage ◽  
Pork Patties

scholarly journals Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage

RSC Advances ◽  
2020 ◽  
Vol 10 (68) ◽  
pp. 41430-41442
Author(s):  
Momna Rubab ◽  
Ramachandran Chelliah ◽  
Kandasamy Saravanakumar ◽  
Jong-Rae Kim ◽  
Daesang Yoo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Biological Activities ◽  
Wide Spectrum ◽  
Antimicrobial Activities ◽  
Refrigerated Storage ◽  
White Cabbage ◽  
Brassica Vegetables ◽  
Cabbage Extract ◽  
Antioxidant And Antimicrobial Activities ◽  
Quality And Shelf Life

Brassica vegetables are well-characterized, containing a wide-spectrum of phenolic compounds that are responsible for their diverse biological activities like antioxidant and antimicrobial activities.

scholarly journals Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage

2020 ◽  
Vol 8 (1) ◽  
pp. 81
Author(s):  
Ayse Demirbaş
Keyword(s):  
Lipid Oxidation ◽  
Lipid Peroxide ◽  
Thiobarbituric Acid ◽  
Nile Perch ◽  
Refrigerated Storage ◽  
Color Analysis ◽  
Red Cabbage ◽  
Fresh Fish ◽  
Tbars Assay ◽  
Cabbage Extract

This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4  1°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.

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