Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : The dev The dev The dev The dev The development of pr elopment of pr elopment of pr elopment of pr elopment of protein o otein o otein o otein o otein oxidation as assessed b xidation as assessed b xidation as assessed b xidation as assessed bxidation as assessed by the total carbonyl content and its influence on y the total carbonyl content and its influence on y the total carbonyl content and its influence on y the total carbonyl content and its influence on y the total carbonyl content and its influence on color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

“…The decrease in L* values using chicken meat after day 5 was reported in previous research studies (Chouliara et al, 2007;Al-Hijazeen et al, 2016a, b). Several research study were reported that RE have a potential antioxidant activity which help to maintain meat color stability and especially a* values (Estévez et al, 2005;Rohlik & Pipek, 2012;Kumar et al, 2015). However, the effect of E-300 was very low and not significant (P > 0.05) at day 7 of storage time.…”

“…Finally, E-300 and BHA samples treatment was less acceptable by the panelist compared to the other treatments additives. This effect of RE on the sensory attributes of different meat preparation had been reported in various studies (Thongtan et al, 2005;Estévez et al, 2005;Feng et al, 2016). On addition, RE prevents the alteration in protein functionality caused by oxidation which may affect meat color and their texture characteristics (Estévez et al, 2005).…”

“…For example, Sebranek et al (2005) reported that 1000 mg/kg of RE was effective as BHA/BHT on TBARS values using precooked-frozen sausage. Dther researchers were reported the level 200-1000 mg/kg of RE in different food and meat products (Stoick et al, 1991;Shahidi et al, 1992;Estévez et al, 2005;Kahraman et al, 2015). The effective level of RE to prevent meat deterioration depends on many internal and external factors which may change the previous recommended levels.…”

“…Both RE and E-250 showed the highest effect decreasing total carbonyl formation during storage time of the raw meat samples. RE was reported to have protection ability against formation of aldehydes and protein carbonyls (Estévez et al, 2005;Jongberg et al, 2013).…”

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

“…It is well known that pork meat is darker and redder than CBM. Several authors have demonstrated that certain natural pigments present in additives, such as hydrolyzed potato protein, rosemary essential oil and tapioca starch can influence the final color of meat emulsions (Nieto et al, 2009;Estevez et al, 2005).Emulsion stability The differences in emulsion stability of raw batters formulated with CBM and PLM were not significant (p > 0.05) (Table 1), with Control and T4 having the highest emulsion stability. T3 had the highest total expressible fluid and fat loss, so had the lowest emulsion stability.…”