天然迷迭香提取物与丁基羟基茴香醚/二丁基羟基甲苯在猪肉香肠中相对抗氧化效果的比较。

Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage.

作者信息

Sebranek J G, Sewalt V J H, Robbins K L, Houser T A

机构信息

Department of Animal Science, 215 Meat Laboratory, Iowa State University, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, 215 Meat Laboratory, Iowa State University, Ames, IA 50011, USA.

出版信息

Meat Sci. 2005 Feb;69(2):289-96. doi: 10.1016/j.meatsci.2004.07.010.

DOI:10.1016/j.meatsci.2004.07.010

PMID:22062821

Abstract

A commercial rosemary extract was evaluated for antioxidant effectiveness at concentrations of 1500 and 2500 ppm in frozen and precooked-frozen pork sausage, and from 500 to 3000 ppm in refrigerated, fresh pork sausage. Thiobarbituric acid-reactive substances (TBARS), objective color values and sensory panel scores, were assessed. For refrigerated sausage, the rosemary extract at 2500 ppm was equally effective as butylated hydroxy anisole (BHA)/butylated hydroxy toluene (BHT). Similarly, the rosemary extract was equally effective as BHA/BHT in maintaining low TBARS values of precooked-frozen sausage. However, the rosemary extract was more effective than BHA/BHT for preventing increased TBARS values or loss of red color in raw frozen sausage.

摘要

对一种商业迷迭香提取物进行了评估，在冷冻和预煮冷冻猪肉香肠中，其浓度为1500和2500 ppm时的抗氧化效果，以及在冷藏新鲜猪肉香肠中浓度为500至3000 ppm时的抗氧化效果。评估了硫代巴比妥酸反应性物质（TBARS）、客观颜色值和感官评定分数。对于冷藏香肠，2500 ppm的迷迭香提取物与丁基羟基茴香醚（BHA）/丁基羟基甲苯（BHT）的效果相同。同样，迷迭香提取物在维持预煮冷冻香肠的低TBARS值方面与BHA/BHT效果相同。然而，在防止生冷冻香肠中TBARS值增加或红色丧失方面，迷迭香提取物比BHA/BHT更有效。