Page 194 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants in Poultry Products 173
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(Karastogiannidou, 1999) (Tang & Cronin, 2007) (Govaris et al., 2004) (Lee & Ahn, 2005) (Kanatt et al., 2005) (Lee & Ahn, 2005) (Mariutti et al., 2008) (Romero et al., 2008) (Sakanaka et al., 2005)

References 10 m.equ/100 g in chicken patties (Naveena et al., 2008)

Effective concentration (products) 1.6% in cooked chicken meat 50% strength onion juice brine in turkey breast rolls 200 mg/kg in turkey meat > 2% in turkey breast rolls 0.04% in irradiated meat 0.1%, w/w in turkey breast 3% in chicken meat 500–2000 µg/ml 30 g/kg in chicken patties 2% 2 % in muscle foods

Active component Quercetin Quercetin Rosmarinic acid Chlorogenic acid neoclorogenic acid, cryptochlorogenic acid Catechin, chlorogenic acid Tannins, anthocyanins and flavonoids Phenolic compounds Carnosol, rosmanol, rosemadiol, carnosic acid Phenolic compounds – –

Freeze-dried onion Oil and extracts Plum extract Peel extract Juice rind powder Hull extract Casein phosphopeptides

(Continued) Part powder Juices Oil Sesamol –

TABLE 5.1 Name Onion Oregano Plums Potato Pomegranate Rice Sage Sesame oil Dry soya sprouts Animal sources Bone protein hydrolysates Milk proteins – Data not recorded.