lipid oxidation – MASO-INTERNATIONAL

Antioxidant profile and stability of spread made of watermelon seed kernels

Authors: Bojan Antonic and Dani Dordevic
Keywords: DPPH, lipid oxidation, novel spread product, total phenolic content, watermelon by-products

A large amount of by-product is created annually in the processing of watermelons and are being disposed of in most of the cases. The present study aimed to create a non-traditional product made of watermelon seed kernels and to analyse its stability and antioxidant potential during the 28 days of refrigerated storage. The obtained initial … [Read more…]

The use of extract from blue grapes in the manufacturing of dry sausages

Authors: Alena Saláková, Zdeněk Pavlík, Josef Kameník, Zdeněk Čech and Iva Steinhauserová
Keywords: colour, dry fermented sausage, dry non-fermented sausages, grape extract, lipid oxidation

The objective of this study was to evaluate the effect of adding a powdered extract of grapes on the quality of Poličan dry fermented sausages, and Vysočina dry non-fermented sausages. Samples of these meat products were prepared by the Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno. The following … [Read more…]