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|Type:||Artigo de periódico|
|Title:||Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat|
|Abstract:||Sage was found to protect minced chicken breast processed with high hydrostatic pressure up to 800 MPa for 10 min against lipid oxidation during subsequent chilled storage for 2 weeks. Garlic showed prooxidative effects especially at moderate high pressure around 300 MPa, an effect partly counteracted by simultaneous addition of sage. From the rate of lipid oxidation, measured as thiobarbituric acid reactive substances, the apparent volume of activation for pressure-induced lipid oxidation during subsequent chilled storage was estimated, which showed that the prooxidative effect of garlic and pressure-induced lipid oxidation were additive. Based on electron spin resonance (ESR) spectroscopy radical formation was measured in pressurized lipid and aqueous phases of minced chicken thighs, and a high radical scavenging capacity of sage in the lipid phase was identified as most important for the protective effect of sage.|
|Citation:||European Food Research And Technology. Springer, v. 227, n. 2, n. 337, n. 344, 2008.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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