Page 410 - Natural Antioxidants, Applications in Foods of Animal Origin

Index 389
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Milpa Alta, 312
New Dietary Ingredient Premarket Notifi-
Minced fish muscle (MFM), 327 Neutral lipids (NL), 46
Mincing, 349 cation Final Rule, 84
Mint (Mentha spicata L.), 285 Nicotinamide adenine dinucleotide
Modified atmosphere packaging (MAP), (NADH), 194
364–367 Nitro blue tetrazolium (NBT), 194
Monounsaturated fatty acids (MUFA), Nitrosomyoglobin (NOMb) content, 122
8, 47 Non-protein bound heme-iron, 26–27
Monterey sardine, 11 Nordihydroguaiaretic acid (NDGA), 275
Muscle-based foods, 12 Nori (Porphyra umbilicalis), 123–124
Muscle pH, 16
Mustard leaf (Brassica juncea), 120 O
Myoglobin autoxidation, 19–20 Oil photooxidation, 8
Myoglobin oxidation in foods of animal Oleic acid, 47
origin, 18 Oleoresin rosemary (Herbalox), 108
interrelationship between lipid oxida- Opuntia ficus-indica (cactus pear), 312
tion and, 20–21 Orange (Citrus aurantium v. Canoneta),
role of deoxymyoglobin, 22–23 304
role of ferrylmyoglobin, 25–27 Orange peel extract (OPE), 282
role of oxymyoglobin, 23–24 Oregano essential oil (OEO), 280
Oregano extract (OE), 280
N Oregano (Origanum vulgare L.), 158, 371
Natural antioxidants. See also Meat as Origanum vulgare, 158
food Oryzanol, 76
application in fish products, 155–157 antioxidant effect of, 78
aqueous extracts of, 81 components of, 77
in cereal brans, 81 in food preservation, 78–79
dynamics and mechanism, 45–46 health benefits of, 77
essential oil-based antioxidants, safety studies of, 78
116–117 Oryzanol fortified biscuits (OFB), 79
fruit-based antioxidants, 102–112 Oryzanol fortified fat (OFF), 79
herbs- and spices-based antioxidants, Oxidation of lipids, 4. See also Lipid
112, 114–116 oxidation in foods of animal origin
impact
market and consumer acceptability of, Oxidation reduction potential (ORP)
157–158 method
occurrence and their role in food preser- colorimetry data, 240–241
vation, 41–43 effectiveness, 240
quality of, 99 Nernst equation, 239
regulatory status of extracts, concen- oxidative status of meat products, 239
trates, and resins, 83–84 reducing conditions, 240
seaweed-based antioxidants, 122–124 Oxidative processes, 142–143
synthetic antioxidants and, 44–45 Oxidative rancidity, 11
use of, 83 Oxidative stability (OS)
vegetables-based antioxidants, 117–122 of oil, 48
Natural tocopherols, 12 of seasonings during storage, 251–252