The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs
Abstract
The antioxidant and antibacterial effect of rosemary, orange and lemon extracts was investigated in cooked Swedish-style meatballs. Activity in a lard system was established for all the extracts and further determination of the development of rancidity as thiobarbituric acid reactive substances consistently showed that about 50% of the rancidity can be controlled by the citrus preparations. Two of the rosemary extracts (water soluble and oil soluble) were more effective with practically complete elimination of rancidity (TBA values) after a period of 12 days. Rosemary extract activity against lactic acid bacteria and Listeria but not Brochothrix thermosphacta was demonstrated in an agar diffusion test, but in the product only lactic acid bacteria counts were slightly reduced. Sensory analysis results, particularly aroma and acceptability scores, indicated the significant advantages in using rosemary and citrus extracts in rancidity-susceptible meat products.
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Cites
By-products of plant food processing as a source of functional compounds—Recent developments
Schieber, A., Stintzing, F. C., & Carle, R. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00012-2 · Cited by 1,334 · cited 1×
“This activity has been mainly attributed to flavonoids and ascorbic acid in citrus fruits (hesperidin, neohesperidin and eriocitrin) and to carnosol and rosmarinic acid in rosemary (Schwarz et al., 2001).”
Background
Cited by
Potential antimicrobial uses of essential oils in food: is citrus the answer?
Fisher, K., & Phillips, C. (2008) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2007.11.006 · Cited by 644
Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review
Nieto, G., Ros, G., & Castillo, J. (2018) · Medicines · doi:10.3390/medicines5030098 · Cited by 574
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. (2008) · Food Control · doi:10.1016/j.foodcont.2007.12.003 · Cited by 449
Self-citationKanatt, S. R., Chander, R., & Sharma, A. (2010) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2009.02124.x · Cited by 357
Sánchez‐Zapata, E., Fernández‐López, J., & Angel Pérez‐Alvarez, J. (2012) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2012.00190.x · Cited by 255
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Metadata
- Authors
- Fernández-López, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J. A., & Kuri, V.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2005-03
- Volume
- 69
- Issue
- 3
- Pages
- 371-380
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W1993532399
- Cited by
- 557
- References
- 1
- FWCI
- 12.25
- Type
- journal article
- Language
- en
- Open access
- closed
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- Fernández-López, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J. A., & Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science. https://doi.org/10.1016/j.meatsci.2004.08.004
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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