The investigation has looked at oxidative processes in Salame Milano in relation with new and old antioxidant additives. The antioxidants had similar effects for colour stability in protective atmosphere packaging. Ascorbate was the only effective antioxidant for under vacuum packaging. Peroxide value and TBARS showed a possible prooxidant effect of ascorbate 0.2%. Cholesterol oxidation appeared to be inhibited by sesamol and ascorbate while cathechin was less effective.
Effetto antiossidante di composti diversi nel salame Milano / Novelli, E; Ghiretti, G. P.; Zanardi, Emanuela; Campanini, Giorgio; Dazzi, Gabriella; Madarena, Giuliana; Chizzolini, Roberto. - LI:(1997), pp. 719-720. (Intervento presentato al convegno LI Convegno Nazionale Società Italiana delle Scienze Veterinarie (SISVET) tenutosi a Bologna nel 17-20 Settembre 1997).
Effetto antiossidante di composti diversi nel salame Milano
ZANARDI, Emanuela;CAMPANINI, Giorgio;DAZZI, Gabriella;MADARENA, Giuliana;CHIZZOLINI, Roberto
1997-01-01
Abstract
The investigation has looked at oxidative processes in Salame Milano in relation with new and old antioxidant additives. The antioxidants had similar effects for colour stability in protective atmosphere packaging. Ascorbate was the only effective antioxidant for under vacuum packaging. Peroxide value and TBARS showed a possible prooxidant effect of ascorbate 0.2%. Cholesterol oxidation appeared to be inhibited by sesamol and ascorbate while cathechin was less effective.| File | Dimensione | Formato | |
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