Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products
| Autor: | Shih Guei Fu, Yu Zhu Wang, Sheng-Yao Wang, Deng Jye Yang, Yi-Chen Chen, Yu Shan Yu, Jr Wei Chen |
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| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
030309 nutrition & dietetics Thiobarbituric acid Thiobarbituric Acid Reactive Substances Carnosol Antioxidants Lipid peroxidation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Linseed oil Food Preservation Dry Ice Fatty Acids Omega-3 TBARS Animals Food science Omega 3 fatty acid 0303 health sciences Nutrition and Dietetics Plant Extracts Rosmarinic acid Polyphenols 04 agricultural and veterinary sciences 040401 food science Rosmarinus Meat Products Plant Leaves chemistry Food Storage Polyphenol Food Fortified Food Preservatives Agronomy and Crop Science Chickens Food Science Biotechnology |
| Zdroj: | Journal of the science of food and agriculture. 99(8) |
| ISSN: | 1097-0010 |
| Popis: | BACKGROUND: Lipid peroxidation entails major quality degradation in omega‐3 (ω‐3) fatty‐acid‐fortified surimi‐like meat products upon storage. Currently, the use of label‐friendly alternatives to synthetic antioxidants is encouraged in the industry. Hence, we aimed to examine the applicability of the hurdle‐technology concept, using an 80% (v/v) ethanol solution to obtain rosemary extracts (REs) containing substantial amounts of polyphenol, and dry ice (DI) which can create a cryogenic environment, on the physicochemical stabilities of ω‐3 fatty‐acid (FA)‐fortified meat products after manufacturing and storage periods. The polyphenolic profiles of the REs were also investigated. RESULTS: Carnosol and rosmarinic acid are major phenolic components in REs. Furthermore, DI addition during the chopping procedure increased (P < 0.05) whiteness values and hardness of products, while total ω‐3 and ω‐6 FAs were relatively well preserved (P < 0.05) in products with flaxseed oil premixed with RE. During 14‐day storage at 4 °C, combined treatment with RE and DI decreased (P < 0.05) thiobarbituric acid reactive substance (TBARS) levels and the centrifugation loss of products. Single or combined treatment with RE and/or DI decreased (P < 0.05) TBARS levels in products after 60 days of storage at −20 °C. CONCLUSION: Due to the antioxidant‐polyphenol profile of REs and a possible oxygen exclusion of DI treatment under atmospheric pressure during food manufacturing, application of the hurdle‐technology concept, using treatment with both RE and DI, can reduce lipid peroxidation and maintain a greater water‐holding capacity of ω‐3 FA‐fortified meat products upon storage. © 2019 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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