Natural antioxidants obtained from fruits and vegetables and their effect over the shelf life of meat and meat products: an update

被引:11
|
作者
Valenzuela V., Carolina [1 ]
Perez M., Patricio [1 ]
机构
[1] Univ Chile, Dept Fomento Prod Anim, Fac Ciencias Vet & Pecuarias, Santiago, Chile
来源
REVISTA CHILENA DE NUTRICION | 2016年 / 43卷 / 02期
关键词
meat; meat products; natural antioxidant; fruits; vegetables; herbs;
D O I
10.4067/S0717-75182016000200012
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Currently, there is great concern from the population to consume foods that not only have a nutritional function, but also they bring other healthy characteristics, such as functional foods. Also, everyday consumers are demanding safer and more natural foods. This, for example, has determined that the industry replaced artificial antioxidants for natural ones; which have also generated an important trend in the meat producing industry. The function of antioxidants is to prevent oxidative degeneration that lipids and proteins, constituting the muscle component of the meat, fundamentally present. Among the natural antioxidants employed by this industry are those derived from fruits, herbs and vegetables, characterized, however their application in meat and meat products, and the assessment of their effectivity is limited in an industrial level. Nevertheless, research in this area has grown in the last few years. Therefore, the objective of this review was to update the use and application of natural antioxidants in meat and meat products.
引用
收藏
页码:188 / 195
页数:8
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