Estévez Mario, Cava Ramón
Food Technology Department, University of Extremadura, 10071 Cáceres, Spain.
Meat Sci. 2006 Feb;72(2):348-55. doi: 10.1016/j.meatsci.2005.08.005. Epub 2005 Oct 18.
The effect of increasing levels (150, 300 and 600ppm) of rosemary essential oil on lipid and protein oxidation and the increase of non-heme iron (NHI) content during refrigeration (+4°C/60 days) of frankfurters produced with tissues from Iberian pigs (IF) or white pigs (WF), was studied. Frankfurters with no added essential oil were used as controls. Iberian pigs were free-range reared and fed on acorns and pasture whereas white pigs (Large-white×Landrance) were intensively reared and fed on a mixed diet. Large differences were detected between types of frankfurters (Iberian vs white) in terms of fatty acid composition and tocopherols content due to the different feeding background of the animals. The effect of the addition of rosemary essential oil on the oxidative stability of frankfurters depended on the level of added essential oil and the characteristic of the frankfurter. The rosemary essential oil successfully inhibited the development of lipid and protein oxidation in IF with that antioxidant effect being more intense at higher concentrations of essential oil. In WF, 150ppm rosemary essential oil showed an antioxidant effect, significantly reducing the generation of lipid and protein oxidation products. At higher levels (300 and 600ppm) the essential oil had, in general, no effect on lipid oxidation while significantly enhanced the oxidation of proteins and the release of iron from myoglobin. The presence of certain amounts of tocopherols in the frankfurters could have influenced the activity displayed by the added essential oil leading to antioxidant or prooxidants effects though the different fatty acid composition and oxidative status between frankfurters could also have had an effect.
研究了添加不同水平（150、300和600ppm）迷迭香精油对伊比利亚猪（IF）或大白猪（WF）组织制作的法兰克福香肠在冷藏（+4°C/60天）期间脂质和蛋白质氧化以及非血红素铁（NHI）含量增加的影响。未添加精油的法兰克福香肠用作对照。伊比利亚猪自由放养，以橡子和牧草为食，而大白猪（大白×长白）集约化饲养，以混合饲料为食。由于动物的饲养背景不同，在脂肪酸组成和生育酚含量方面，不同类型的法兰克福香肠（伊比利亚猪与大白猪）之间存在很大差异。添加迷迭香精油对法兰克福香肠氧化稳定性的影响取决于添加的精油水平和法兰克福香肠的特性。迷迭香精油成功抑制了IF中脂质和蛋白质的氧化，且在较高精油浓度下抗氧化效果更显著。在WF中，150ppm迷迭香精油显示出抗氧化作用，显著减少了脂质和蛋白质氧化产物的生成。在较高水平（300和600ppm）时，精油通常对脂质氧化没有影响，但显著增强了蛋白质的氧化和肌红蛋白中铁的释放。法兰克福香肠中一定量生育酚的存在可能影响了添加精油的活性，导致抗氧化或促氧化作用，尽管不同法兰克福香肠之间的脂肪酸组成和氧化状态也可能有影响。
