29B-7 |
Antioxidant effect of rosemary (Rosmarinus officinalis L.) extract on pork batters |
E. HERNÁNDEZ-HERNÁNDEZ, E. Ponce-Alquicira, F. Cruz-Sosa, and I. Guerrero-Legarreta. Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Apartado Postal 55-535, Mexico D.F., 09340, Mexico Rosemary extract has been reported as an efficient antioxidant in lard when used in concentrations as low as 0.02%. Meat batters are complex systems where the disperse phase in made of animal fat, easily undergoing oxidation. Due that rosemary extract is considered as a “natural” ingredient, it has more acceptance by the consumer than synthetic antioxidants. The objective of this work was to study the antioxidant effect of rosemary extract on the quality of pork batters. Rosemary extract was obtained by leaf extraction with chloroform, the solvent was removed by vacuum-drying; the extract was then stored in the dark at 4oC. A meat batter was prepared with pork, lard, sodium chloride, potassium phosphate and a commercial emulsifier. It was divided into portions to which one of the following treatments was applied: 0.02% (w/w) rosemary extract; 0.56% hydrogen peroxide (v/w) to promote oxidation; increased oxygen availability (batter stored in open flasks). Treatments were carried out at 4 and 18oC (room temperature) for 72 hours total study time. Oxidation was analyzed by TBA values every 24 hours. Samples added with the rosemary extract and stored at 4oC showed no oxidation (TBA<0.3 mg/kg), whereas control samples reached TBA values close to 1.5 at 72 hours under the same storage conditions. Samples added with rosemary extract stored at room temperature for 72 hours showed TBA values close to 1 mg/kg, the control was 2 mg/kg at the same time and temperature. Rosemary extract was an efficient antioxidant to pork batters when stored under refrigeration. Its efficiency is considerably reduced when stored at a higher temperature, however it can be used as an alternative antioxidant. Sensory analysis are needed to evaluate changes in consumer acceptance.
Session 29B, Food Chemistry: Lipids, antioxidants and emulsifiers
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