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Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés.
- Source :
-
Meat science [Meat Sci] 2012 Apr; Vol. 90 (4), pp. 925-31. Date of Electronic Publication: 2011 Nov 28. - Publication Year :
- 2012
-
Abstract
- The oxidative stability of liver pâté was investigated in relation to different doses of rosemary extract (RE) and sodium nitrite. Colour stability, lipid oxidation (TBARS) and concentrations of ascorbic acid, α-tocopherol, carnosic acid and nitrite were measured on the batters before cooking and on the cooked liver pâté before and after exposure to light and air for 48 h at 4°C. Results showed that the use of RE significantly reduced lipid oxidation, whereas it had no effect on colour stability. Ascorbic acid and nitrite concentrations were significantly higher and lower respectively when RE was added. RE dose-dependently increased the concentration of carnosic acid. Lower sodium nitrite doses resulted in significantly lower nitrite concentrations and slightly lower TBARS values. It was concluded that in liver pâté sodium nitrite levels may be lowered to 80 mg/kg without negatively affecting colour and lipid stability and that the use of RE may help in maintaining lipid stability.<br /> (Copyright © 2011 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Ascorbic Acid analysis
Color
Cooking
Dose-Response Relationship, Drug
Sodium Nitrite metabolism
Swine
Thiobarbituric Acid Reactive Substances metabolism
alpha-Tocopherol analysis
Abietanes analysis
Antioxidants analysis
Lipid Metabolism drug effects
Meat Products
Plant Extracts analysis
Rosmarinus chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 90
- Issue :
- 4
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 22196091
- Full Text :
- https://doi.org/10.1016/j.meatsci.2011.11.034