Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

Two natural extracts, from rosemary (Rosmarinus officinalis L.; Nutrox) and lemon balm (Melissa officinalis L.; Meliox) showing a potential antioxidant activity, have been evaluated and compared with a synthetic antioxidant (Butylated hydroxytoluene; BHT) and a control batch. Pork meat patties were...

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Veröffentlicht in:	Meat science 2011-07, Vol.88 (3), p.481-488
Hauptverfasser:	Lara, M.S., Gutierrez, J.I., Timón, M., Andrés, A.I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aldehydes - analysis Animals antioxidant activity antioxidants Antioxidants - chemistry Aroma and flavouring agent industries atmosphere Biological and medical sciences butylated hydroxytoluene Cooked pork patties Food industries Food Packaging Food Preservatives - chemistry Fundamental and applied biological sciences. Psychology hardness Hardness - radiation effects Hot Temperature Humans Hydrogen-Ion Concentration lemon balm Light - adverse effects lighting Lipid oxidation Meat and meat product industries Meat Products - analysis Meat Products - radiation effects Melissa - chemistry Melissa officinalis Natural antioxidants Oxidation-Reduction - radiation effects patties Pigmentation - radiation effects Plant Extracts - chemistry pork Protein oxidation Refrigeration rosemary Rosmarinus - chemistry Rosmarinus officinalis Sensation sensory evaluation sensory properties Sensory quality storage time Sulfhydryl Compounds - analysis Sus scrofa Thiobarbituric Acid Reactive Substances - analysis thiobarbituric acid-reactive substances Water - analysis
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Beschreibung
Zusammenfassung:	Two natural extracts, from rosemary (Rosmarinus officinalis L.; Nutrox) and lemon balm (Melissa officinalis L.; Meliox) showing a potential antioxidant activity, have been evaluated and compared with a synthetic antioxidant (Butylated hydroxytoluene; BHT) and a control batch. Pork meat patties were made by addition of the mentioned compounds, cooked and packed in modified atmosphere and stored under illumination for 6days. A descriptive sensory analysis was also conducted. The patties with natural extracts showed higher a*-values (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2011.01.030