The Use of Some Fruits as Natural Antioxidant Sources in Meat and Meat Products: A Review

Authors:
Sena Ozbay, Cemalettin Saricoban

Volume 24, Issue 1;
Pages: 34-38; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Lipid oxidation in meat products causes to decrease the shelf life of the product. In addition, oxidation results with negative change of quality parameters such as colour, odour and aroma. Antioxidants are frequently used to prevent such spoilage, to extend the shelf life of meat products and to maintain their sensory qualities. Fruits are also known to be one of the main elements of a healthy diet. Moreover, fruits are also considered as one of the most important natural antioxidant sources. The use of this source in meat and meat products is important both for the protection of shelf life and the quality and production natural meat products. In this review, different antioxidative fruit extracts used in meat products consumed in the world were investigated. In addition, the effects of these antioxidants on meat products have been studied under varying conditions through in-depth literature studies.
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