<scp><i>Fucus vesiculosus</i></scp> extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

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.