Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés

Doolaege, Evelyne H. A.; Vossen, Els; Raes, Katleen; Meulenaer, Bruno De; Verhé, Roland; Paelinck, Hubert; Smet, Stefaan De

doi:10.1016/j.meatsci.2011.11.034

Cited by 76 publications

(63 citation statements)

References 44 publications

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“…Many studies have confirmed its efficacy in beef and raw pork, 128 cooked beef, 92,96,101,129 cooked pork, 96,130,131 mechanically deboned turkey meat, 132 frozen sausages, 133 irradiated beef burgers 134,135 and liver pâté. 136 When added to lamb diets, rosemary extract was effective at promoting oxidative preservation of meat. 137,138 Rosemary extracts acted as an effective antioxidant when introduced to lamb diets, and also stabilized the sensory quality, TBARS value and color of cooked and chill-stored patties, without the addition of synthetic preservatives.…”

Section: Condiments Leaves Herbs and Spicesmentioning

confidence: 99%

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ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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Section: Condiments Leaves Herbs and Spicesmentioning

confidence: 99%

“…Rojas and Brewer, 128 Nissen et al, 130 Lara et al, 131 Sebranek et al, 133 Doolaege et al, 136 Sasse et al, 102 Lara et al, 131 Ugwuona, 177 McCarthy et al 148 …”

Section: Pork Productsmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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“…The tea catechins are free radical scavengers, metal chelators and inhibitors of transcription factors. For many years, ascorbic acid has been added as an effective reducing agent to extend the shelf life of meat products (Sen et al, 1976;Rywotycki, 2007;Haak et al, 2009;Doolaege et al, 2012). Grape seed is rich in monomeric phenolic compounds, such as catechin, epicatechin and epicatechin-3-O-gallate, and in dimeric, trimeric and tetrameric procyanidins (Negro et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

Shao

Zhu

et al. 2013

Int J of Food Sci Tech

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Summary The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Green tea polyphenol (GTP) was most effective (P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry‐cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.

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“…Rosemary ( Rosmarinus officinalis L.) extract has been reported to be an easy natural source of antioxidants for several meat products, preserving their appearance while retarding lipid peroxidation and extending their shelf life . Its antioxidant properties are attributed to its phenolic components.…”

Section: Introductionmentioning

confidence: 99%

Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega‐3 fatty‐acid‐fortified surimi‐like meat products

Wang

et al. 2019

J Sci Food Agric

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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

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Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés

Cited by 76 publications

References 44 publications

ω-3 in meat products: benefits and effects on lipid oxidative stability

ω-3 in meat products: benefits and effects on lipid oxidative stability

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega‐3 fatty‐acid‐fortified surimi‐like meat products

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