Rosemary Essential Oil and Lyophilized Extract as Natural Antioxidant Source to Prevent Lipid Oxidation in Pork Sausage

Mirelli Bianchin ； Daiane Pereira ； Amália Soares dos Reis ； Jacqueline de Florio Almeida ； Leticia Dangui da Silva ； Cristiane de Moura ； Solange Teresinha Carpes

《Advance Journal of Food Science and Technology》 13卷5期 (2017/07) Pp. 210-217

https://doi.org/10.19026/ajfst.13.5070

摘要

The aim of this study was to evaluate the effect of the use of Rosemary Essential Oil (REO) and Lyophilized Rosemary Extract (LRE) on the oxidative stability of pork sausages stored at -12°C. Potential antioxidants in sausages were determined by thiobarbituric acid reactive substances (TBARS) and expressed in mg of malonaldehyde MDA/kg. Measurements were taken one day each week starting from production day until 49 days after. The TBARS values increased over time, starting with a value of 0.45 and ending with 2.89 mg MDA/kg. The control treatment suffered more intense oxidation than those with Sodium Erythorbate (SE) and natural antioxidants. The lipid oxidation of sausage was significantly inhibited at 49 days of frozen storage in the presence of LRE when compared to the control (47.28%). The sausage containing LRE and REO showed a 75.67% and 56.41% acceptance rate, respectively. The LRE exhibited an excellent inhibitory effect on lipid oxidation of sausage and it has potential to use in meat products.

關鍵字

Antioxidant activity ； lipid oxidation ； meat products ； Rosmarinus officinalis ； TBARS