Effect of Rosemary and high-oxygen Modified Atmosphere on Colour and Oxidative Stability in Fresh Pork

Abstract

Abstract: The individual or combination effect of rosemary and high-oxygen modified atmosphere package(MAP) on colour stability and oxidation of fresh pork was investigated. Rosemary with Different concentration was added to Samples, displayed under light for 10 days at 4℃ with two packages (high-oxygen modified atmosphere packaging or polyethylene overwrapped). Instrumental colour, metmyoglobin formation, lipid oxidation, protein oxidation, modification of heme concentrations, texture characteristics and sensory evaluation were determined. Results demonstrated that Colour of pork was well protected by high-oxygen modified atmosphere packaging, but lipid oxidation increased, and the tender of meat diminished as well. And the effect of rosemary towards colour and oxidation stability of fresh pork was influenced by modified atmosphere package. With the combination of rosemary, high-oxygen package exhibited great protection towards lipid oxidation, nor did protein carbonyls significantly reduced，while in overwrapped package, protein oxidation were well protected with rosemary in low concentrations.

CLC Number:

TS251.1

References

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