Effect of Rosemary on Color Change and Antioxidant Stability of Fresh Pork

Abstract

Abstract: Two rosemary extracts with different carnosic acid contents (CAP05 and CAP20) were added to fresh pork. Samples were stored at 4 ℃ with illumination of standard supermarket fluorescent lamps for 8 days. CIE a* value, hue, oxymyoglobin, metmyoglobin, lipid and protein oxidation and sensory evaluation of fresh pork were investigated. Results showed that rosemary with 5% carnosic acid revealed better protective effect on fresh pork than rosemary with 20% carnosic acid. Moreover, r500, r1000 and R500 exhibited better protection against discoloration, lipid and protein oxidation during storage. The r500 had the least discoloration and odor at the end of storage. Statistical analysis showed a significant correlation of color CIE a* value with the contents of oxymyoglobin, metmyoglobin, TBARS and carbonyls (P＜0.01).

Key words: rosemary, carnosic acid, antioxidation, color, pork

CLC Number:

TS251.1

References

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