EFFECT OF MUGWORT AND ROSEMARY EITHER SINGLY, OR COMBINATION WITH ASCORBIC ACID ON SHELF STABILITY OF PORK PATTIES

被引：8
|
作者：
Hwang, Ko-Eun [1 ]
Kim, Hyun-Wook [1 ]
Song, Dong-Heon [1 ]
Kim, Yong-Jae [1 ]
Ham, Youn-Kyung [1 ]
Choi, Yun-Sang [2 ]
Lee, Mi-Ai [3 ]
Kim, Cheon-Jei [1 ]
机构：
[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul 143701, South Korea
[2] Korean Food Res Inst, Food Proc Res Ctr, Seongnam, South Korea
[3] World Inst Kimchi, Gwangju, South Korea
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 04期
关键词：
NATURAL ANTIOXIDANTS; BEEF PATTIES; MEAT; INCREASE; LIFE; CHITOSAN; EXTRACTS; COLOR;
D O I：
10.1111/jfpp.12994
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of mugwort extract (ME), rosemary extract (RE) and ascorbic acid (AC), added singly or in combination, on lipid oxidation and color stability of raw pork patties stored for 15 days were investigated. Lipid oxidation (peroxide value, conjugated diene, thiobarbituric acid reactive substances) and color stability (metmyoglobin, total color difference, hue angle and chroma value) of pork patties were all analyzed. Antioxidant combination group effectively prevented lipid and pigment oxidation compared to the single antioxidant group and the control. The best antioxidant combination (P< 0.05) was obtained by the AC+ME+RE (0.05% AC+0.05% ME+0.05% RE), for which the values of lipid and myoglobin oxidation were lower at the end of the storage period (15 days). Therefore, the results demonstrated that antioxidant combination may be a promising method of delaying oxidative deterioration and maintaining the storage quality of pork patties during refrigerated period.
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页数：9
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