Page 412 - Natural Antioxidants, Applications in Foods of Animal Origin

Index 391
VetBooks.ir measurement of efficacy of AOA, R

193–195 Radical–radical coupling, 7
mode of application of antioxidants Radical scavenging activity (RSA), 284
active package, 192 and antioxidant activity, role of lipid
dietary supplementation, 190–191 fractions in, 46–47
direction addition to product, 191
enrobing, 192 tests, 46
marination, 192 Rancid or fishy odor, 4
spraying, 191 Rancimat, 44
natural antioxidants Raw meat
animal sources, 188–190 at cold temperatures oxygen, 230
and effective concentration in, color and lipid oxidation, 231
172–173 colorimetry data, 233
plant sources, 174–188 main types of, 232
sources of, 171 nutrition, 234
synergistic effect of, 193 pigments, 232
Pre-cooked/frozen sausage, 110 red oxymyoglobin pigments, 232
Press juice, 12 Red ginseng extract (RGE), 280
Primary antioxidants, 352–353 Red oxymyoglobin (OxyMbg) pigments,
Proanthocyanidins (condensed tannins), 232
100 Red wine grape pomace (RWGP),
Processing and storage conditions 306–307
cooking, 348 Reflectance colorimetry, 231
high-pressure processing, 348–349 Reflectance spectroscopy, 231
irradiation, 347 Refrigerated tuna (Thunnus albacares),
light, 349–350 20
mincing, 349 Riboflavin, 268–269
Pro-oxidant factors Rosemary (Rosmarinus officinalis L.),
enzymes, 351 371
heme-proteins, 350–351 S
metals, 350
Propagation phase of oxidation, 6–7 Salmon (Salmo salar), fishy odor, 4
Propyl gallate (PG), 43–44 Salvia hispanica L., 321–322
Protamex®, 361 Sargassum kjellamanianums, 123
Protein digestibility corrected amino acid Seafood, 142
score (PDCAAS), 262–263 Sea Spaghetti (Himanthalia elongata),
Psoas major muscle (oxidative muscle), 123–124
346 Seaweed-based antioxidants
Punjab-96, 320 antioxidant properties, 122–123
Purple wheat bran, 320–321 carotenoid pigment, 124
industrial production, 122
Q meat samples, 123–124
Quercetin, 107 research, 123
Quince scalding water, 282 use of, 124
Secondary antioxidants
chelating agents, 353–354