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Ivanov G.Y.,University of Food Technologies | Staykov A.S.,Regional Veterinary Sanitary Service | Balev D.K.,Regional Veterinary Sanitary Service | Dragoev S.G.,Regional Veterinary Sanitary Service | And 3 more authors.
Advance Journal of Food Science and Technology | Year: 2010

The effect of superficial treatment of beef trimm ings and beef knuckles with bone with taxifolin solution (1 g/L) on the lipid oxidation development during chilled storage was studied. Beef samples were airpacked or packaged in modified atmosphere consisting of 80%O22/20%CO2. It was found that the combined application of taxifolin treatment and MAP inhibited effectively formation of secondary derivates of lipid oxidation. The lipid hydroperoxides formation of these samples was reduced by 50-60% and accumulation of TBARS was significantly retarded in com parison with untreated w ith taxifolin, air-packed control samples. The MAP was found as the crucial factor for minimization of the FAME composition changes of chilled beef. © Maxwell Scientific Organization, 2010. Source

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