Color changes and lipid oxidation in pork products made from pigs fed with cranberry juice powder
dc.contributor.author | Larrain, R. E. | |
dc.contributor.author | Krueger, C. G. | |
dc.contributor.author | Richards, M. P. | |
dc.contributor.author | Reed, J. D. | |
dc.date.accessioned | 2024-01-10T13:46:55Z | |
dc.date.available | 2024-01-10T13:46:55Z | |
dc.date.issued | 2008 | |
dc.description.abstract | Public concern about chemically synthesized antioxidants has stimulated research on natural antioxidants, such as dietary flavonoids, to prevent oxidative deterioration in muscle foods. We hypothesized that feeding cranberry juice powder, a rich source of flavonoids to pigs, would increase the oxidative stability of pork products. The cranberry diet altered the time-course changes of color measurements in bacon but not in loin chops. Bacon from cranberry-fed animals showed a slower decrease in both a* values and chroma, and a slower increase in hue angle. Lipid peroxides but not thiobarbituric acid-reactive substances were significantly higher in frozen patties from the cranberry-fed pigs. The existence of apparently opposite effects and possible mechanisms of action of a cranberry diet on oxidative stability of frozen patties and bacon are discussed. | |
dc.fechaingreso.objetodigital | 2024-05-14 | |
dc.format.extent | 17 páginas | |
dc.fuente.origen | WOS | |
dc.identifier.doi | 10.1111/j.1745-4573.2007.00114.x | |
dc.identifier.issn | 1046-0756 | |
dc.identifier.uri | https://doi.org/10.1111/j.1745-4573.2007.00114.x | |
dc.identifier.uri | https://repositorio.uc.cl/handle/11534/79214 | |
dc.identifier.wosid | WOS:000252209500002 | |
dc.information.autoruc | Agronomía e Ing. Forestal;Larraín R;S/I;95090 | |
dc.issue.numero | 1 | |
dc.language.iso | en | |
dc.nota.acceso | contenido parcial | |
dc.pagina.final | 33 | |
dc.pagina.inicio | 17 | |
dc.publisher | BLACKWELL PUBLISHING | |
dc.revista | JOURNAL OF MUSCLE FOODS | |
dc.rights | acceso restringido | |
dc.subject | C-14-LABELED CONDENSED TANNINS | |
dc.subject | DIETARY TEA CATECHINS | |
dc.subject | VITAMIN-E | |
dc.subject | CHICKEN MEAT | |
dc.subject | GASTROINTESTINAL-TRACT | |
dc.subject | LONG-TERM | |
dc.subject | STABILITY | |
dc.subject | ANTIOXIDANT | |
dc.subject | BEEF | |
dc.subject | FLAVONOIDS | |
dc.title | Color changes and lipid oxidation in pork products made from pigs fed with cranberry juice powder | |
dc.type | artículo | |
dc.volumen | 19 | |
sipa.codpersvinculados | 95090 | |
sipa.index | WOS | |
sipa.trazabilidad | Carga SIPA;09-01-2024 |
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