Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates

被引：64
作者：
Doolaege, Evelyne H. A. [1 ]
Vossen, Els [1 ]
Raes, Katleen [2 ]
De Meulenaer, Bruno [3 ]
Verhe, Roland [4 ]
Paelinck, Hubert [5 ]
De Smet, Stefaan [1 ]
机构：
[1] Univ Ghent, Dept Anim Prod, Fac Biosci Engn, Lab Anim Nutr & Anim Prod Qual, B-9090 Melle, Belgium
[2] Univ Coll W Flanders, Dept Ind Engn & Technol, Res Grp EnBiChem, B-8500 Kortrijk, Belgium
[3] Univ Ghent, Dept Food Safety & Food Qual, Fac Biosci Engn, Res Grp Food Chem & Human Nutr, B-9000 Ghent, Belgium
[4] Univ Ghent, Lab Synth, Fac Biosci Engn, Dept Organ Chem, B-9000 Ghent, Belgium
[5] Tech Univ KaHo Sint Lieven, Dept Ind Engineer, Lab Food Chem & Meat Technol, B-9000 Ghent, Belgium
来源：
MEAT SCIENCE | 2012年 / 90卷 / 04期
关键词：
Rosemary extract; Nitrite; Lipid oxidation; Colour; Liver pate; Meat; CURED MEAT-PRODUCTS; ASCORBIC-ACID; ALPHA-TOCOPHEROL; PLANT-EXTRACTS; LIQUID-CHROMATOGRAPHY; PROTEIN OXIDATION; RESIDUAL NITRITE; CARNOSIC ACID; NITRATE; FROZEN;
D O I：
10.1016/j.meatsci.2011.11.034
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The oxidative stability of liver pate was investigated in relation to different doses of rosemary extract (RE) and sodium nitrite. Colour stability, lipid oxidation (TBARS) and concentrations of ascorbic acid, alpha-tocopherol, carnosic acid and nitrite were measured on the batters before cooking and on the cooked liver pate before and after exposure to light and air for 48 h at 4 degrees C. Results showed that the use of RE significantly reduced lipid oxidation, whereas it had no effect on colour stability. Ascorbic acid and nitrite concentrations were significantly higher and lower respectively when RE was added. RE dose-dependently increased the concentration of carnosic acid. Lower sodium nitrite doses resulted in significantly lower nitrite concentrations and slightly lower TBARS values. It was concluded that in liver pate sodium nitrite levels may be lowered to 80 mg/kg without negatively affecting colour and lipid stability and that the use of RE may help in maintaining lipid stability. (C) 2011 Elsevier Ltd. All rights reserved.
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收藏
页码：925 / 931
页数：7
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