Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels.
Rubén AgregánFrancisco J BarbaMohsen GavahianDaniel FrancoAmin Mousavi KhaneghahJavier CarballoIsabel Cristina Fernandes Rodrigues FerreiraAndrea Carla da Silva BarrettoJosé Manuel Lorenzo RodriguezPublished in: Journal of the science of food and agriculture (2019)
Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products. © 2019 Society of Chemical Industry.