https://scholars.lib.ntu.edu.tw/handle/123456789/630242
標題: | Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products | 作者: | Wang, Yu-Zhu SHENG-YAO WANG Fu, Shih-Guei Yang, Deng-Jye Yu, Yu-Shan Chen, Jr-Wei YI-CHEN CHEN |
關鍵字: | dry ice; fatty acid profile; omega-3 fatty-acid fortified surimi-like meat products; physicochemical properties; polyphenolic profile; rosemary extract | 公開日期: | 六月-2019 | 出版社: | WILEY | 卷: | 99 | 期: | 8 | 起(迄)頁: | 3843 | 來源出版物: | Journal of the science of food and agriculture | 摘要: | Lipid peroxidation entails major quality degradation in omega-3 (ω-3) fatty-acid-fortified surimi-like meat products upon storage. Currently, the use of label-friendly alternatives to synthetic antioxidants is encouraged in the industry. Hence, we aimed to examine the applicability of the hurdle-technology concept, using an 80% (v/v) ethanol solution to obtain rosemary extracts (REs) containing substantial amounts of polyphenol, and dry ice (DI) which can create a cryogenic environment, on the physicochemical stabilities of ω-3 fatty-acid (FA)-fortified meat products after manufacturing and storage periods. The polyphenolic profiles of the REs were also investigated. |
URI: | https://www.scopus.com/inward/record.url?eid=2-s2.0-85062371610&partnerID=40&md5=5393ba707a371a611bacb64c13857fe3 https://scholars.lib.ntu.edu.tw/handle/123456789/630242 |
ISSN: | 0022-5142 | DOI: | 10.1002/jsfa.9606 |
顯示於: | 動物科學技術學系 |
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