The effect of natural antioxidants on quality and shelf life of beef and beef products
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly use...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065327/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 4 ; str. 439-447 |
| Glavni autori: | Horbańczuk, Olaf K. (Author), Kurek, Marcin, Atanasov, Atanas G., Brnčić, Mladen, Rimac Brnčić, Suzana |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.04.19.6267 Hrčak Food technology and biotechnology (Online) |
| LEADER | 03863naa a22004214i 4500 | ||
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| 001 | NSK01001065327 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20200715135845.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200603s2019 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.57.04.19.6267 | |
| 035 | |a (HR-ZaNSK)001065327 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 664 |2 2011 | |
| 080 | 1 | |a 636/639 |2 2011 | |
| 100 | 1 | |a Horbańczuk, Olaf K. |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 4 | |a The effect of natural antioxidants on quality and shelf life of beef and beef products |h [Elektronička građa] / |c Olaf K. Horbańczuk, Marcin A. Kurek, Atanas G. Atanasov, Mladen Brnčić, Suzana Rimac Brnčić. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 84 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidant can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products. | ||
| 520 | |a Oksidacijski procesi su glavni razlog kvarenja mesa i kraće trajnosti mesnih proizvoda i uzrokuju nepoželjne promjene hranjive vrijednosti te senzorskih i fizikalno-kemijskih svojstava mesa. Dosad su se za sprječavanje oksidacijskih procesa najčešće koristili sintetski antioksidansi poput butil-hidroksianisola (BHA), koji mogu predstavljati rizik za zdravlje ljudi te povećati toksičnost proizvoda. Međutim, prirodni antioksidansi mogu riješiti taj problem jer su biljke i biljni materijal bogati bioaktivnim spojevima (prirodnim antioksidansima) koji mogu pozitivno utjecati na zdravlje. Nadalje, zanimanje potrošača za prirodne proizvode i dalje je u porastu, pri čemu se očekuje da se sintetski antioksidansi i konzervansi zamijene prirodnim. Svrha je ovog preglednog rada prikazati učinak prirodnih antioksidanasa, i to povrća i voća kao što su masline, nar i grožđe, ali i ljekovitog bilja i začina poput ružmarina, origana, kadulje, kima i crnog kima ili kurkume, bogatih bioaktivnim spojevima, na kakvoću i trajnost goveđeg mesa i njegovih prerađevina. | ||
| 653 | 0 | |a Goveđe meso |a Mesni proizvodi |a Prirodni antioksidansi |a Kakvoća mesa |a Trajnost mesa | |
| 700 | 1 | |a Kurek, Marcin |4 aut | |
| 700 | 1 | |a Atanasov, Atanas G. |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Brnčić, Mladen |4 aut | |
| 700 | 1 | |a Rimac Brnčić, Suzana |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 57 (2019), 4 ; str. 439-447 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b dalo2006 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.57.04.19.6267 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/233406 ▼ Article Information |y Hrčak |
| 856 | 4 | 0 | |u https://www.ftb.com.hr/images/pdfarticles/2019/October-December/FTB-4-57-439.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |