Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage.
Zefu WangZhifei HeDong ZhangHongjun LiPublished in: Journal of the science of food and agriculture (2020)
PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry.