Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract
J Jiang, X Zhang, AD True, L Zhou… - Journal of food …, 2013 - Wiley Online Library
This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect
sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20%
fat) were formulated with 0%, 0.02%, 0.05%, and 0.1%(meat basis) LE or rosemary extract
(RE) as comparison or 0.01%(fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75°
C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2° C up to 7
and 14 d, respectively, or at–20° C up to 6 mo. Lipid oxidation (thiobarbituric acid‐reactive …
sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20%
fat) were formulated with 0%, 0.02%, 0.05%, and 0.1%(meat basis) LE or rosemary extract
(RE) as comparison or 0.01%(fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75°
C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2° C up to 7
and 14 d, respectively, or at–20° C up to 6 mo. Lipid oxidation (thiobarbituric acid‐reactive …
Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
JJ Jiang Jiang, ZX Zhang Xin, AD True, LR Zhou… - 2013 - cabidigitallibrary.org
This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect
sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20%
fat) were formulated with 0%, 0.02%, 0.05%, and 0.1%(meat basis) LE or rosemary extract
(RE) as comparison or 0.01%(fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75°
C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2° C up to 7
and 14 d, respectively, or at-20° C up to 6 mo. Lipid oxidation (thiobarbituric acid-reactive …
sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20%
fat) were formulated with 0%, 0.02%, 0.05%, and 0.1%(meat basis) LE or rosemary extract
(RE) as comparison or 0.01%(fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75°
C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2° C up to 7
and 14 d, respectively, or at-20° C up to 6 mo. Lipid oxidation (thiobarbituric acid-reactive …
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