Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke ‐cured bacon during storage
In this study, in order to improve the food quality and safety of smoke‐cured bacon during storage, grape seed extract (GSE) as a natural antioxidant and antimicrobial was used to extend the shelf life of traditional Chinese smoke‐cured bacon during storage at room temperature for 2 months and effects of GSE on lipid oxidation, biogenic amine formation, and microbiological quality on smoke‐cured bacon were investigated. The GSE as a natural antioxidant and antimicrobial applied into smoke‐cured bacon during storage appears to be beneficial for food safety and quality improvement.
Source: Journal of Food Safety - Category: Food Science Authors: Xinhui Wang, Yalin Zhang, Hongyang Ren Tags: ORIGINAL ARTICLE Source Type: research
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