30C-31 |
Antioxidant effects of Hyssop (Hissopus officinalis L.) and Rosemary (Rosmarinus officinalis) in a model pork system |
J. FERNÁNDEZ-LÓPEZ1, L. Sevilla, E. Sayas, F. R. Marín, and J. A. Pérez-Alvarez1. (1) Dept. of Food Technology, Miguel Hernández Univ., EPSO, Ctra. Beniel Km 3,2, Orihuela, Alicante, 03312, Spain Color in fresh meat and meat products is a strong indicator of quality. Non-meat ingredients that have antioxidant activity can stabilize meat color thus extending shelf-life of meat and meat products. Lipid peroxidation is a major cause of quality deterioration in restructured or precooked meats. It changes flavor, color, texture and nutritive value. Hyssop and Rosemary are aromatic herbs which extracts have phenolic compounds with antioxidant activity (carnosin and rosmarinic acid in rosemary and hesperidine and diosmine in hyssop). Our objective was to study the ability of hyssop and rosemary to inhibit lipid peroxidation (thereby stabilizing meat color) and iron release from the heme moiety of cooked pork meat. Meat samples were blended with deionized water (control), hyssop extracts and rosemary extracts, cooked to 70±2ºC (internal temperature), then cooled in a ice bath. The cooked meat was chopped into pieces and stored for 9 days at 4ºC. Total iron, heme iron, TBA values and meat color (CIELAB color space) were calculated. Our results showed that hyssop and rosemary inhibited lipid peroxidation and degradation of heme pigments caused by cooking and storage. Rosemary was more effective than hyssop for inhibition of lipid peroxidation in cooked pork. Rosemary was also more effective to inhibit iron release from heme during cooking. These actions indicate that rosemary and hyssop may be useful as additives for meat processing to prevent off flavour formation and increase shelf-life. Rosemary is recommended over hyssop as an effective antioxidant in cooked meats.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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