Singh G,Maurya S,Marimuthu P,et al. Antioxidant and antibacterial investigations on essential oils and acetone extracts of some spices[J]. Natural Product Radiance,2007,6(2):114-121
[2]
Padmashree A,Roopa N,Semwal A D,et al. Star-anise(Illicium verum)and black caraway(Carum nigrum)as natural antioxidants[J]. Food Chemistry,2007,104(1):59-66
[3]
Singh G,Maurya S,deLampasona M P,et al. Chemical constituents,antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits[J]. Journal of the Science of Food and Agriculture,2006,86(1):111-121
[4]
De M,De A K,Sen P,et al. Antimicrobial properties of star anise(Illicium verum Hook f.)[J]. Phytotherapy Research,2002,16(1):94-95
[5]
Huang Y F,Zhao J L,Zhou L G,et al. Antifungal activity of the essential oil of Illicium verum fruit and its main component trans-anethole[J]. Molecules,2010,15(11):7558-7569
[6]
Jia N,Kong B H,Liu Q,et al. Antioxidant activity of black currant(Ribes nigrum L.)extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage[J]. Meat Science,2012,91(4):533-539
[7]
Rodríguez-Carpena J G,Morcuende D,Estévez M. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage[J]. Meat Science,2011,89(2):166-173
[8]
Zhang L,Lin Y H,Leng X J,et al. Effect of sage(Salvia officinalis)on the oxidative stability of Chinese-style sausage during refrigerated storage[J]. Meat Science,2013,95(2):145-150
[9]
Moroney N C,O’Grady M N,O’Doherty J V,et al. Effect of a brown seaweed(Laminaria digitata)extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties[J]. Meat Science,2013,94(3):304-311
[10]
Choi Y S,Choi J H,Han D J,et al. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties[J]. Meat Science,2012,91(1):1-7
[11]
Gao X Q,Zhang W G,Zhou G H. Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties[J]. LWT-Food Science and Technology,2014,58(1):135-141
[12]
Benmalek Y,Yahia O A,Belkebir A,et al. Anti-microbial and anti-oxidant activities of Illicium verum,Crataegus oxyacantha ssp.monogyna and Allium cepa red and white varieties[J]. Bioengineered,2013,4(4):244-248
[13]
Huff-Lonergan E,Lonergan S M. Mechanisms of water-holding capacity of meat:the role of postmortem biochemical and structural changes[J]. Meat Science,2005,71(1):194-204
[14]
Huang L,Xiong Y L,Kong B H,et al. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler[J]. Meat Science,2013,95(2):295-301
[15]
Wang G W,Hu W T,Huang B K,et al. Illicium verum:a review on its botany,traditional use,chemistry and pharmacology[J]. Journal of Ethnopharmacology,2011,136(1):10-20
[16]
Cai M,Guo X Y,Liang H H,et al. Microwave-assisted extraction and antioxidant activity of star anise oil from Illicium verum Hook.f.[J]. International Journal of Food Science and Technology,2013,48(11):2324-2330
[17]
Vasavada M N,Dwivedi S,Cornforth D. Evaluation of garam masala spices and phosphates as antioxidants in cooked ground beef[J]. Journal of Food Science,2006,71(5):C292-C297
[18]
周光宏,罗欣,徐幸莲,等. 肉品加工学[M]. 北京:中国农业出版社,2009:3[Zhou G H,Luo X,Xu X L,et al. Meat Science and Technology[M]. Beijing:China Agriculture Press,2009:3(in Chinese)]
[19]
Choi Y M,Choe J H,Cho D K,et al. Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties[J]. Meat Science,2012,90(2):292-296
[20]
Reihani S F S,Tan T C,Huda N,et al. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves(Cosmos caudatus)[J]. Food Chemistry,2014,155:17-23
[21]
Chouksey D,Sharma P,Pawar R S. Biological activities and chemical constituents of Illicium verum Hook fruits(Chinese star anise)[J]. Pelagia Research Library,2010,1(3):1-10
[22]
Liu Y N,Su X H,Huo C H,et al. Chemical constituents of plants from the genus Illicium[J]. Chemistry and Biodiversity,2009,6(7):963-989
[23]
马汉军,周光宏,徐幸莲,等. 高压处理对牛肉肌红蛋白及颜色变化的影响[J]. 食品科学,2004,25(12):36-39[Ma H J,Zhou G H,Xu X L,et al. Effects of high pressure treatment on myoglobin changes and color changes in minced beef[J]. Food Science,2004,25(12):36-39(in Chinese with English abstract)]
[24]
黄莉,孔保华,李菁,等. 氧化引起肉及肉制品品质劣变的机理及影响因素[J]. 食品科学,2011,32(9):319-323[Huang L,Kong B H,Li J,et al. Advances in studies of quality deterioration mechanism of meat and meat products caused by oxidation and influencing factors[J]. Food Science,2011,32(9):319-323(in Chinese with English abstract)]
