The Antioxidant Effect of Colombian Berry (<i>Vaccinium meridionale</i> Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

The Antioxidant Effect of Colombian Berry (<i>Vaccinium meridionale</i> Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their...

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Bibliographic Details
Main Authors:	Márcio Vargas-Ramella, José M. Lorenzo, Sol Zamuz, María Esperanza Valdés, Daniel Moreno, María C. Guamán Balcázar, José M. Fernández-Arias, Jorge F. Reyes, Daniel Franco
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Series:	Antioxidants
Subjects:	lipid oxidation phenolic compound pork patties natural antioxidant sensory analysis <i>Vaccinium meridionale</i> Sw.
Online Access:	https://www.mdpi.com/2076-3921/10/8/1290

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