Page 222 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants in Poultry Products 201
VetBooks.ir Tang, S. Z.; Kerry, J. P.; Sheehan, D.; Buckley, D. J.; Morrissey, P. A. Dietary Tea Catechins

and Iron-Induced Lipid Oxidation in Chicken Meat, Liver and Heart. Meat Sci. 2000, 56,
285–290.
Tang, S. Z.; Kerry, J. P.; Sheehan, D.; Buckley, D. J.; Morrissey, P. A. Antioxidative Effect
of Added Tea Catechins on Susceptibility of Cooked Red Meat, Poultry and Fish to Lipid
Oxidation. Food Res. Int. 2001, 34, 651–57.
Tang, X.; Cronin, D. A. The Effects of Brined Onion Extracts on Lipid Oxidation and Sensory
Quality in Refrigerated Cooked Turkey Breast Rolls During Storage. Food Chem. 2007,
100, 712–718.
Taylor, A.; Vega, L.; Wood, J. D.; Angold, M. In Extending Color Shelf Life of MA Packed
Beef by Supplementing Feed with Vitamin E. Proceedings of the 40th International Congress
of Meat Science and Technology, Vol. IVA, paper 44. 1994.
Tserveni-Gousi, A.; Yannakopoulos, A.; Botsoglou, N.; Chrsitaki, E.; Florou-Paneri, P.;
Yannakakis, E. Sensory Evaluation and Oxidative Stability of n-3 Fatty Acid Enriched
Eggs in Greece. Materials of the XXII World’s Poultry Congress, 8–13 June, 2004. Istanbul,
Turkey.2004.
Vaithiyanathan, S.; Naveena, B. M.; Muthukumar, M.; Girish, P. S.; Kondaiah, N. Effect of
Dipping in Pomegranate (Punica granatum) Fruit Juice Phenolic Solution on the Shelf Life
of Chicken Meat under Refrigerated Storage (4°C). Meat Sci. 2011, 88(3), 409–414.
Wanasundara, U. N.; Shahidi F. Canola Extract as an Alternative Natural Antioxidant for

Canola Oil. J. Am. Oil Chem. Soc. 1994, 71, 817–822.
Weber, H. A.; Hodges, A. E.; Guthrie, J. R.; O’Brien, B. M.; Robaugh, D.; Clark, A. P.
Comparison of Proanthocyanidins in Commercial Antioxidants: Grape Seed and Pine Bark
Extracts. J. Agric. Food Chem. 2007, 55, 148–156.
Yadav, A. S.; Pandey, N. K.; Singh, R. P.; Sharma, R. D. Effect of Garlic Extract and Cinnamon
Powder on Microbial Profile and Shelf-Life of Minced Chicken Meat. Indian J. Poult. Sci.
2002, 37, 72–77.
Yaroshenko, F. O.; Surai, P. F.; Yaroshenko, Y. F.; Karadas, F.; Sparks, N. H. C. Theoretical
Background and Commercial Application of Production of Se-enriched Chicken. Books
Abstract of the XXII World’s Poultry Congress, 8–13 June, 2004. Istanbul, Turkey. 2004.
Yin, M. C.; Faustman, C.; Risen. J. W.; Williams, S. N. Tocopherol and Ascorbate Delay
Oxymyoglobin and Phospholipid Oxidation in-Vitro. J. Food Sci. 1993, 58, 1273–1276,
1281.
Youdim, K. A.; Deans, S. G.; Finlayson, H. J. The Antioxidant Properties of Thyme (Thymus
zygis L.) Essential Oil: an Inhibitor of Lipid Peroxidation and a Free Radical Scavenger. J.
Essent. Oil Res. 2002, 14, 210–215.
Younathan, M. T.; Marjan, Z. M.; Arshad, F. B.Oxidative Rancidity in Stored Ground Turkey
and Beef. J. Food Sci. 1980, 45, 274–275, 278.
Zhang, Z. T.; Du, Y. J.; Liu, Q. G.; Liu, Y. Determination of the Antioxidative Effect of Aloe
Vera. Nat. Prod. Res. Develop. 2001, 13, 45–46.
Zhang, Y.; Xu, W.; Wu, X.; Zhang, X.; Zhang, Y. Addition of Antioxidant from Bamboo
Leaves as an Effective Way to Reduce the Formation of Acrylamide in Fried Chicken
Wings. Food Addit. Contam. 2007, 24(3), 242–251.