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Article: New findings reported from A. Lucera and co-authors describe advances in science.
- Article from:
- Food Weekly Focus
- Article date:
- November 19, 2009
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"The combined effects of thymol, carvacrol and grapefruit seed extract (GFSE) on lipid oxidation and colour stability of poultry meat preparations packaged in air or modified atmospheres (MAP: 5% O-2; 30% CO2; 65% N-2) were investigated using a simplex centroid mixture design. Lipid oxidation was evaluated through measurement of secondary oxidation products (malonaldehyde, MDA) and general appearance with visual assessment and instrumental measurement of colour," scientists in Foggia, Italy report.
"Thymol and carvacrol, as individual antioxidants, retarded the oxidation process by maintaining MDA values below 2 mg kg-1 meat. The effect of GFSE was less than ...