Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume9/issue2/4_2_2010.pdf
Issue 9 (2) 2010 pp. 161-169
Joanna Kobus-Cisowska, Ewa Flaczyk, Magdalena Jeszka
Poznań University of Life Sciences
Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings
Abstract
Background. The following paper is a report from research on the influence of addition of natural antioxidants applied in the form of ethanol extracts from green and yellow leaves of Ginkgo biloba(0.05%) on the rate of lipid oxidation in meat dumplings stored under freezing conditions.
Material and methods. Experimental material comprised meat dumplings were prepared from materials purchased in a retail store in the city of Poznań. Extracts from ground green and yellow Ginkgo leaves were produced by single extraction with ethanol.Oxidation stability of meat dumplings was analysed using such indexes as anisidine value, peroxide value, as well as test with thiobarbituric acid.
Results. On the basis of the obtained results it was observed that the usage of antioxidants combined with vacuum packaging of the product was most effective in slowing down the formation of oxidation products. The added ethanol extracts from Ginkgo biloba leaves limited the rate of oxidation of the fats in the product; however, their efficacy was similar as that obtained with the usage of the BHT synthetic antioxidant used for comparative purposes.
Conclusions. The added extracts did not cause negative changes in the sensory analysis of the meat, it is claimed that ethanol extracts from Ginkgo biloba leaves may be used as antioxidants to prolong stability of meat dumplings.
Keywords: Ginkgo biloba leaves, natural antioxidants, boiled dough pockets filled with meat, lipids, oxidation
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume9/issue2/4_2_2010.pdf
For citation:
| MLA | Kobus-Cisowska, Joanna, et al. "Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings." Acta Sci.Pol. Technol. Aliment. 9.2 (2010): 161-169. |
| APA | Kobus-Cisowska J., Flaczyk E., Jeszka M. (2010). Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings. Acta Sci.Pol. Technol. Aliment. 9 (2), 161-169 |
| ISO 690 | KOBUS-CISOWSKA, Joanna, FLACZYK, Ewa, JESZKA, Magdalena. Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings. Acta Sci.Pol. Technol. Aliment., 2010, 9.2: 161-169. |