Nauka Przyroda Technologie

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Ewa Flaczyk, Joanna Kobus-Cisowska, Magdalena Jeszka
Influence of Ginkgo biloba leaves extracts on oxidative stability of meat lipids of boiled dough pockets filled with meat stored in refrigerated conditions
Summary.

The aim of the study was to estimate the influence of addition of Ginkgo biloba extracts purposed from green and yellow leaves on oxidative stability of lipids in boiled dough pockets filled with meat and stored in refrigerated conditions (4±1°C). Oxidation process was monitored through determination of peroxide value, anizidine value and TBARS index. Besides, the sensory analysis was made using profile method while odour, flavour, colour, consistency and juiciness was taken into consideration. It was found, that addition of antioxidants in diverse extent affected formation of both primary, as well as secondary products of lipids oxidation and changes of researched indexes were variable. It was also found, that plant extracts did not affect the colour, consistency and juiciness, as well as they did not evoke hay and foreign odour and flavour. Application of extracts of Ginkgo biloba leaves in production of boiled dough pockets filled with meat have positive effect on stabilization of lipids fraction and desirable odour and flavour samples stored in cooling conditions.

Key words: antioxidants, boiled dough pockets filled with meat, lipids, oxidation, Ginkgo biloba
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom3/zeszyt4/art_117.pdf

For citation:

MLA Flaczyk, Ewa, et al. "Wpływ dodatku ekstraktów z liści miłorzębu dwuklapowego na stabilność oksydacyjną lipidów farszu pierogów mięsnych przechowywanych w warunkach chłodniczych." Nauka Przyr. Technol. 3.4 (2009): #117.
APA Ewa Flaczyk, Joanna Kobus-Cisowska, Magdalena Jeszka (2009). Wpływ dodatku ekstraktów z liści miłorzębu dwuklapowego na stabilność oksydacyjną lipidów farszu pierogów mięsnych przechowywanych w warunkach chłodniczych. Nauka Przyr. Technol. 3 (4), #117
ISO 690 FLACZYK, Ewa, KOBUS-CISOWSKA, Joanna, JESZKA, Magdalena. Wpływ dodatku ekstraktów z liści miłorzębu dwuklapowego na stabilność oksydacyjną lipidów farszu pierogów mięsnych przechowywanych w warunkach chłodniczych. Nauka Przyr. Technol., 2009, 3.4: #117.
Corresponding address:
Ewa Flaczyk
Katedra Technologii Żywienia Człowieka
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland

e-mail: ewafla@up.poznan.pl
Accepted for print: 29.09.2009