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Using natural antioxidants in meat and meat products as preservatives: A review

Aminzare, M. and Hashemi, M. and Ansarian, E. and Bimkar, M. and Azar, H.H. and Mehrasbi, M.R. and Daneshamooz, S. and Raeisi, M. and Jannat, B. and Afshari, A. (2019) Using natural antioxidants in meat and meat products as preservatives: A review. Advances in Animal and Veterinary Sciences, 7 (5). pp. 417-426.

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Abstract

Lipid oxidation is one of the most important problems that decrease the shelf life of meat and meat products. Antioxidants are used to reinstate free radicals thereby retarding lipid oxidation, delay development of unpleasant-flavors, and improve color stability.Application of synthetic antioxidants to mitigate oxidative damage may consider unsafe for consumers. Furthermore, the recent growing in the understanding of the consumers about these hazards resulted in the replacement ofsynthetic antioxidants with natural bioactive compounds. Plant materials are rich sources of bioactive phenolic compounds; hence they can be an effective alternative to synthetic antioxidants. This review presents an overview regarding the new advances in the application of natural antioxidant compounds such as herbs, spices, fruits, plant essential oils and extracts in meat and meat products to improvetheir quality and shelf-life. © 2019 Aminzare et al.

Item Type: Article
Additional Information: cited By 1
Subjects: QU بیوشیمی
مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 18 Dec 2019 10:45
Last Modified: 18 Dec 2019 10:45
URI: http://eprints.goums.ac.ir/id/eprint/10470

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