Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage.

@article{RodrguezCarpena2011AvocadoBA,
  title={Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage.},
  author={Javier Germ{\'a}n Rodr{\'i}guez-Carpena and David Morcuende and Mario Est{\'e}vez},
  journal={Meat science},
  year={2011},
  volume={89 2},
  pages={166-73}
}
Processing of avocados generates an important amount of by-products such as peels and seeds that are rich in bioactive substances with proven radical suppressing activities. The objective of this study was to evaluate the effectiveness of peel and seed extracts from two avocado varieties-'Hass' and 'Fuerte'-as inhibitors of lipid and protein oxidation and color deterioration of raw porcine patties during chilled storage (4 °C/15 days). Avocado extracts significantly (p<0.05) reduced the loss of… CONTINUE READING
Related Discussions
This paper has been referenced on Twitter 1 time. VIEW TWEETS

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 16 extracted citations

Similar Papers

Loading similar papers…