科研之友
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摘要
This review provides an overview of the published data on the antioxidative potentials of common essential oils and their components that could be considered suitable for application to meat and meat products. The positive effects of essential oils from oregano, rosemary, thyme, sage, basilica, ginger, and others, when used alone or in combination with other essential oils and/or as a part of hurdle technology to extend product shelf life by controlling lipid oxidation and improving the sensory qualities of meat and meat products, are well documented. Phenolic constituents of many of these essential oils act as free radical scavengers and hydrogen donators that prevent lipid oxidation.
- 出版日期2014-1-2
