Martínez Luis, Cilla Irene, Beltrán José Antonio, Roncalés Pedro
Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, C/Miguel Servet 177, 50013 Zaragoza, Spain.
J Agric Food Chem. 2006 Jun 28;54(13):4674-80. doi: 10.1021/jf060060+.
The effects of rosemary, in combination with ascorbic acid, red beet root, and sodium lactate, as well as their mixtures, on the inhibition of both lipid and pigment oxidation of fresh pork sausages packaged in a modified atmosphere were studied. Sausages (240) were packaged in a 80% O2 + 20% CO2 gas mixture and analyzed for CIE a, metmyoglobin, TBARS, psychrotrophic aerobes, and sensory discoloration and off-odor throughout 20 days of storage at 2 +/- 1 degrees C. The mixture of rosemary + ascorbic acid + sodium lactate + red beet root extract extended the shelf life of fresh pork sausages from 8 to 16 days. Results demonstrated that all of the components of the mixture contributed to obtaining the maximum delay in color and/or odor decay, due to a combined inhibitory action on both pigment and lipid oxidation, as well as on microbial growth.
研究了迷迭香与抗坏血酸、红甜菜根和乳酸钠及其混合物对气调包装鲜猪肉香肠脂质和色素氧化的抑制作用。将240根香肠包装在80%氧气+20%二氧化碳的气体混合物中，并在2±1℃下储存20天，期间分析其CIE a值、高铁肌红蛋白、硫代巴比妥酸反应物（TBARS）、嗜冷需氧菌以及感官变色和异味情况。迷迭香+抗坏血酸+乳酸钠+红甜菜根提取物的混合物将鲜猪肉香肠的货架期从8天延长至16天。结果表明，混合物中的所有成分由于对色素和脂质氧化以及微生物生长具有联合抑制作用，从而有助于最大程度地延缓颜色和/或气味的衰减。
