ArticleAntioxidants (Basel, Switzerland)2021
Predictive Modeling of Thiol Changes in Raw Ground Pork as Affected by 13 Plant Extracts-Application of Arrhenius, Log-logistic and Artificial Neural Network Models.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts.Journal of food science and technology · 2022Article
- Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research.Antioxidants (Basel, Switzerland) · 2021Article
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Abstract
In this study, predictive models of protein oxidation, expressed as the content of thiol groups (SH), in raw ground pork were established and their accuracy was compared. The SH changes were monitored during, maximum, 11 days of storage at five temperature levels: 4, 8, 12, 16, and 20 °C. The effect of 13 plant extracts, including spices such as allspice, black seed, cardamom, caraway, cloves, garlic, nutmeg, and onion, and herbs such as basil, bay leaf, oregano, rosemary, and thyme, on protein oxidation in pork was studied. The zero-order function was used to described SH changes with time. The effect of temperature was assessed by using Arrhenius and log-logistic equations. Artificial neural network (ANN) models were also developed. The results obtained showed very good acceptability of the models for the monitoring and prediction of protein oxidation in raw pork samples. High average R
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