Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

被引：51

作者：

Naveena, B. M. ^{[1
]}

Vaithiyanathan, S. ^{[1
]}

Muthukumar, M. ^{[1
]}

Sen, A. R. ^{[1
]}

Kumar, Y. Praveen ^{[1
]}

Kiran, M. ^{[1
]}

Shaju, V. A. ^{[2
]}

Chandran, K. Ramesh ^{[2
]}

机构：

[1] Natl Res Ctr Meat, Hyderabad 500092, Andhra Pradesh, India

[2] Kancor Ingredients Ltd, Ernakulam 683573, Kerala, India

来源：

MEAT SCIENCE | 2013年 / 95卷 / 02期

关键词：

Rosemary; Carnosic acid; Antioxidant activity; Buffalo meat; Chicken; Color; ROSEMARY EXTRACTS; LIPID OXIDATION; MYOGLOBIN; QUALITY; COLOR; PORK; OIL;

D O I：

10.1016/j.meatsci.2013.04.043

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5 ppm vs 130 ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extracts reduced (p < 0.05) the thiobarbituric acid reactive substances (TBARS) by 39%-47% and 37%-40% in cooked buffalo meat and chicken patties at lower dosage (22.5 ppm) relative to control samples. However, at higher dosage (130 ppm) the TBARS values were reduced (p < 0.05) by 86%-96% and 78%-87% in cooked buffalo meat and chicken patties compared to controls. The CA extracts were also effective in inhibiting (p < 0.05) peroxide value and free fatty acids in cooked buffalo meat and chicken patties. The CA extracts when used at higher dosage, were also effective in stabilizing raw buffalo meat color. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：195 / 202

页数：8

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