Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage

The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investiga...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Vargas-Sánchez, Rey David, Torrescano-Urrutia, Gastón Ramón, Torres-Martínez, Brisa del Mar, Pateiro, Mirian, Lorenzo, José Manuel, Sánchez-Escalante, Armida
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6963608/
https://ncbi.nlm.nih.gov/pubmed/31771302
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120614
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