Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis L.) and rosemary (Rosmarinus officinalis L.) extracts in cooked pork meat

被引：84

作者：

Fernández-Lopez, J ^{[1
]}

Sevilla, L ^{[1
]}

Sayas-Barberá, E ^{[1
]}

Navarro, C ^{[1
]}

Marín, F ^{[1
]}

Pérez-Alvarez, JA ^{[1
]}

机构：

[1] Univ Miguel Hernandez, Escuela Politecn Super Orihuela, Dept Tecnol Agroalimentaria, Alicante 03312, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 02期

关键词：

rosemary; hyssop; antioxidant; meat; lipid oxidation;

D O I：

10.1111/j.1365-2621.2003.tb05727.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby stabilizing meat color. We also evaluated their effects on iron release from the heme moiety. of pork meat. Meat samples were blended with hyssop and rosemary extracts and cooked. The cooked meat was chopped into pieces and stored for 8 d at 4 degreesC. Heme iron, TBA values, metmyoglobin percentage, and meat color were calculated. Hyssop and rosemary were seen to inhibit lipid oxidation and degradation of heme pigments caused by cooking and storage. Both spices delayed metmyoglobin formation and stabilized the red meat color during storage of the cooked meat.

引用

页码：660 / 664

页数：5

共 59 条

[51] TBA test by an extractive method applied to 'pate' [J].