Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland.
Food Sci Technol Int. 2019 Jul;25(5):429-439. doi: 10.1177/1082013219830196. Epub 2019 Feb 20.
The effect of oil-soluble rosemary extract, sodium erythorbate and their mixture, and the influence of packaging method (air and vacuum packaging) on the quality of cooked turkey meatballs stored at -20 ℃ was determined. The smallest changes in malondialdehyde content were observed in samples with the addition of the natural antioxidant regardless of the packaging method. The mixture of synthetic and natural antioxidants was more effective in retarding lipid oxidation than the synthetic antioxidant, and more desirable results were observed in vacuum-packaged samples than in air-packaged samples. The samples with the addition of oil-soluble rosemary extract were characterised by lower intensity of red colour, but this parameter was more stable during frozen storage. The results of a sensory analysis revealed that the application of oil-soluble rosemary extract with or without sodium erythorbate significantly inhibited the development of warmed-over flavour in cooked poultry products.
研究了油溶性迷迭香提取物、赤藻糖醇钠及其混合物，以及包装方式（空气包装和真空包装）对 -20℃储存的熟火鸡肉丸质量的影响。无论采用何种包装方式，添加天然抗氧化剂的样品中丙二醛含量的变化最小。与合成抗氧化剂相比，合成抗氧化剂和天然抗氧化剂的混合物更能有效抑制脂质氧化，并且在真空包装样品中观察到的效果比在空气包装样品中更理想。添加油溶性迷迭香提取物的样品的红色强度较低，但在冷冻储存过程中，该参数更稳定。感官分析的结果表明，添加或不添加赤藻糖醇钠的油溶性迷迭香提取物可显著抑制熟禽肉产品中回热味的发展。
