Carotenoides bixina e norbixina extraídos do urucum (Bixa orellana L.) como antioxidantes em produtos cárneos Carotenoids bixin and norbixin from annatto (Bixa orellana L.) as antioxidants in meat products

Carotenoides bixina e norbixina extraídos do urucum (Bixa orellana L.) como antioxidantes em produtos cárneos Carotenoids bixin and norbixin from annatto (Bixa orellana L.) as antioxidants in meat products

A oxidação lipídica é uma das principais alterações que acometem os derivados cárneos em razão da composição química rica em lipídios e íons ferro, utilização de processos térmicos e de moagem, além do frequente uso do cloreto de sódio, um reconhecido catalisador desta reação. Os antioxidantes são s...

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Bibliographic Details
Main Authors:	Carlos Eduardo Rocha Garcia, Vinícius José Bolognesi, Josiane de Fátima Gaspari Dias, Obdúlio Gomes Miguel, Camila Klocker Costa
Format:	Article
Language:	English
Published:	Universidade Federal de Santa Maria 2012-08-01
Series:	Ciência Rural
Subjects:	aditivo antioxidante natural carne corante pigmento rancidez oxidação additive colorant meat natural antioxidant pigment rancidity oxidation
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000800029

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