The effect of rosemary extract on meat products` properties

Rohlik, B.-A. and P. Pipek (2011) Mitteilungsblatt Fleischforschung Kulmbach 50, Nr. 192, 77-85
The effect of rosemary extract on meat products’ properties
Wirkung von Rosmarinextrakt auf die Eigenschaften von Fleischerzeugnissen
B.-A. ROHLÍK and P. PIPEK
Institute of Chemical Technology, Prague, Czech Republic
Summary
The visual appraisal of meat and meat products is critical for the consumer’s purchasing decisions as they relate colour to freshness. A suitable method to lower the amount of used
chemical additives, added to meat products, is to use natural substances (e.g. spices and
plant extracts), which can positively affect not only the colour but also the shelf-life of meat
products. Besides they are a natural part of meat products and can also pleasantly affect
their organoleptic characteristics. The colour of the studied meat products was evaluated by
using video image analysis (VIA). Pictures of the meat products were taken by a scanner
(HP Scanjet 5470c) and were evaluated using specialized software (NIS-Elements 2.30).
The rosemary extract showed to be the most effective, especially its light fraction. The positive effect of the rosemary extract is multiplied by adding lycopene, which is not only an antioxidant but also a colorant. The effect of the rosemary antioxidant was studied on driedcooked sausages, hams, smoked-cooked sausages, fermented salami with paprika, minced
meat, and bones (bone marrow).
Schlüsselwörter
Rosmarin – Antioxidantien – Fleischerzeugnisse – Farbe – Lipide
Key Words
rosemary – antioxidants – video image analysis (VIA) – meat products –
colour – lipids
Zusammenfassung
Die Farbe von Fleischerzeugnissen (gekochte/getrocknete Würste, fermentierte Würste,
Hackfleisch, Schinken) ist ein sehr wichtiges Bewertungskriterium. Die Intensität der Rotfärbung von Fleischerzeugnissen wird nicht nur von der Konzentration des Häm-Pigmentes
und durch die technologischen Prozesse bestimmt, sondern auch durch die Lagerungsbedingungen. Darüber hinaus können zahlreiche chemische Reaktionen in Fleischprodukten
ablaufen und wahrscheinlich auch deren Farbe beeinflussen. Die wichtigste chemische Reaktion, welche die Oxidation des Häm-Pigmentes betrifft, ist die Lipidoxidation, die eine Umwandlung der roten Farbe in Braun bedingt. Diese chemischen Reaktionen, die bei Fleischprodukten Fehlfarben verursachen, sind von verschiedenen Faktoren wie der Umgebungstemperatur, dem Sauerstoffdruck, der Zugabe von Antioxidantien (z. B. mit Gewürzen), der
Anwendung von Rauch, der Häm-Konzentration und weiteren Faktoren abhängig.
Farbveränderungen gekocht/getrockneter oder fermentierter Produkte, die mit der Oxidation
des Hämpigmentes zusammenhängen, können in Wurstaufschnitt beobachtet werden, wenn
dieser für einige Stunden einer Sauerstoffbehandlung oder Lichteinstrahlung ausgesetzt
wird. Diese Reaktionen werden durch Lipidoxidation beschleunigt und können durch Applikation einiger Gewürzextrakte mit antioxidativen Eigenschaften gehemmt werden. Üblich
sind Extrakte wie z. B. Salbei, Oregano und Rosmarin. Die Wirksamkeit von Gewürzextrakten
ist vielfach höher als die von synthetischen Antioxidantien, allerdings in Abhängigkeit vom
Medium (Wasser, Öl), in dem die Antioxidantien zur Wirkung kommen.
Rosmarinextrakte sind nachweislich effektive Antioxidantien in gekocht/getrockneten oder
fermentierten Würsten. Sie enthalten spezifische phenolische Bestandteile wie Rosmarinsäure, Carnosol und andere Abkömmlinge der Kaffeesäure, die in der Lage sind, freie Radikale zu stabilisieren und so die Oxidationskette abzubrechen. Diese Antioxidantien unter77
Rohlik, B.-A. and P. Pipek (2011) Mitteilungsblatt Fleischforschung Kulmbach 50, Nr. 192
drücken selbst den lipolytischen Prozess, der während der Produktion fermentierter Wurstwaren auftritt. In der komplexen Struktur von gekocht/getrockneten oder fermentierten Würsten (also von grobkörnigen Fleischerzeugnissen) laufen Farbveränderungen der separaten
Schichten und Partikeln unterschiedlicher Gewebe (Muskel und Fett) mit unterschiedlichen
Kinetiken ab. Dies macht es sehr schwierig, die auftretenden Veränderungen mit der klassischen Reflexionsspektroskopie zu messen und auszuwerten. Ein vergleichbares Problem
ergibt sich bei der Auswertung von Hackfleisch. Daher wurde die Video-Image-Analyse eingesetzt, um das Substrat von Würsten bzw. Hackfleisch in definierte Kompartimente zu
unterteilen, um die Farbe der roten Muskelpartikel auf der Basis eines geeigneten Grenzwertes messen und auswerten zu können. Die Auswirkungen natürlicher Antioxidantien auf
Farbveränderungen und Fettoxidation während der Lagerungszeit bei gekocht/getrockneten
oder fermentierten Würsten und in Hackfleisch wurden an Proben untersucht, die industriell
hergestellt worden waren. Neben den Farbveränderungen am intakten Produkt wurde der
Effekt der Lagerungsbedingungen (Licht- und Sauerstoffexposition, Lagerungstemperatur)
auf Farbveränderungen an aufgeschnittener Ware ausgewertet. Durch Häm-Oxidation verursachte Farbveränderungen wurden zunächst am Aufschnitt untersucht. Um die unerwünschten Effekte zu vermindern, wurden mehrere Gewürzextrakte (Rosmarin, Piment,
Muskat, schwarzer Pfeffer, Gewürznelke, Sandelholz) zu gekocht/getrockneten Würsten
zugegeben. Fermentierte Würste und Hackfleisch wurden dann mit Rosmarinextrakt
angereichert, der zuvor an den anderen Wurstsorten getestet worden war. Zwischen Außenund Innenlage der gekocht/getrockneten Würste und der fermentierten Würste wurden
unterschiedliche Geschwindigkeiten der Farbveränderungen beobachtet. Sie hingen von der
unterschiedlichen Zugängigkeit für Sauerstoff, der Diffusion von Räucherkomponenten in die
äußeren Schichten und von der mikrobiellen Aktivität ab. Neben diesen Effekten spielte auch
die Tatsache eine Rolle, dass die fermentierten Würste Paprika enthielten. Die typische
Paprikafarbe wurde – vermutlich aufgrund einer Lipidoxidation – abgeschwächt. Die Farbveränderungen (Verminderung des Rotwertes a*) während der Exposition gekocht/
getrockneter Würste (aufgeschnitten) an der Luft bzw. unter Lichteinstrahlung wurden durch
Rosmarinextrakt beeinflusst, speziell durch seine leichte Fraktion. Die Rosmarin-Antioxidantien beeinflussten daneben auch die Lipid-Oxidation; bei höherer Konzentration des Extraktes wird eine länger anhaltende antioxidative Wirkung vermutet. Der Rosmarinextrakt
reduzierte außerdem die Oxidation des Paprikaextraktes, der den fermentierten Würsten zugesetzt wurde, und hemmte die Lipidoxidation.
Die vorliegende Studie zeigt an einem kommerziell hergestellten Rosmarinextrakt die
Möglichkeiten seines Einsatzes in der Fleischindustrie auf: Er ist ein wirksames natürliches
Antioxidans, das eine sinnvolle Alternative zu chemischen Additiven darstellt.
ments are lipid oxidations, which in fact
turn the red colour brown. These chemical
reactions are dependent on various factors
like the ambient temperature, addition of
antioxidants (in the occurrence of spices),
applied smoke, haem pigment concentration and others.
Introduction
The oxidation of haem pigments and lipids
causes the appearance deterioration and
colour changes in meat and meat products. The intensity of the meat product’s
red colour depends on the concentration
of haem pigments and is also affected by
the intravital conditions of the slaughtered
animal and technological processes.
Colour changes of dried sausages, which
are caused by the oxidation of haem pigments, can be observed in the slice after
several hours of being exposed to light.
These reactions are accelerated by lipid
oxidation and can be reduced using extracts of some spices with antioxidant
properties, most commonly sage, oregano,
rosemary, etc. (SUHAJ 2006).
The storage conditions of meat products
also play a considerable role, when many
chemical reactions can take place, which
might affect the colour of the meat product. The most important chemical reactions affecting the oxidation of haem pig78
Rohlik, B.-A. and P. Pipek (2011) Mitteilungsblatt Fleischforschung Kulmbach 50, Nr. 192
Rosemary extracts contain specific phenolic compounds, e.g. rosmarinic acid, carnosol, other caffeic acid derivates etc. that
are able to stabilize free radicals and
break the oxidation chain. The effectiveness of spice extracts is often higher to
synthetic antioxidants in dependence of
the medium which they should affect
(water, oil...) (YANISHLIEVA et al. 2006).
Rosemary extracts show to be an efficient
antioxidant for dry fermented sausages
(DRAGOJEV et al. 2007). These antioxidants suppress the lipolytic processes
during the production of fermented sausages (DRAGOJEV et al. 2006).
Materials
Dried/cooked sausages (standard production) were prepared in two different
stages: first with the addition of different
spices with expected antioxidative properties and secondly with the addition of a
commercial rosemary extract in various
concentrations and two different fractions:
light fraction, heavy fraction and complete
extract (see Table 1, 2). After the production and necessary drying process (aw
< 0.93) the intact sausages were stored
under room temperature and analysed in
defined intervals. To evaluate the colour
The complicated structure of dried sausages (a rough chopped meat product)
with different kinetics of colour changes in
different tissue particles of the sausage
makes it very hard to evaluate these
changes using classical reflectance spectrophotometry. A very similar problem occurs when evaluating minced meat. Therefore video image analysis is used to divide
the sausage/minced meat into precise
parts and to measure and evaluate the
colour of the red muscle particles applying
a suitable threshold (PIPEK et al. 2007).
Table 1: Added spices with antioxidant effects
– different concentrations
Tab. 1: Zugesetzte Gewürze mit antioxidativen
Wirkungen – verschiedene
Konzentrationen
Sample
B6
B3
M6
M3
NK6
NK3
Experimental
R6
R3
The effect of natural antioxidants on colour
changes and lipid oxidation in cooked/dry
sausages, fermented sausages and minced meat were studied during their storage. Besides, the colour changes in intact
samples, the effect of storage conditions
on colour changes, such as light and oxygen exposure and storage temperature,
were evaluated, too.
Control
Content
Rosemary Bordantix
Nutmeg
Allspice
Rosemary Trumf
Control
Addition
-1
[g.kg ]
0.6
0.3
0.6
0.3
0.6
0.3
0.6
0.3
-
Table 2: Different concentration of added
rosemary extract and fractions
of the rosemary extract
Tab. 2: Unterschiedliche Konzentrationen
und Fraktionen des RosmarinExtraktes
Colour changes caused by haem pigment
oxidation were evaluated in the slices of
dried and fermented sausages and on the
surface of minced meat packed in modified atmosphere. To slow down these unwanted changes several colourants and
extracts from spices (rosemary, all spice,
nutmeg, black pepper, clove, sandal
wood) were added first to dried sausages.
Fermented sausages and minced meat
were enriched with a rosemary extract,
which was previously tested on dried sausages.
Sample
Addition
-1
[g.kg ]
R1
R2
R3
R4
R5
Standard rosemary
oleoresin
0.6
0.4
0.3
0.2
0.1
R6
Heavy fraction
0.3
R7
Light fraction
0.3
Control
79
Antioxidant
-
Rohlik, B.-A. and P. Pipek (2011) Mitteilungsblatt Fleischforschung Kulmbach 50, Nr. 192
stability of the dried sausages, they were
cut into slices and exposed to ambient air
oxygen in dark or under the light of two
fluorescent tubes (11 W, 4100K).
Lipid oxidation
The extent of lipid oxidation was determined through thiobarbituric acid reactive
substances (TBARS), giving the concentration of 1,3–propandial in mg.kg-1 of
meat as described by TARLADGIS et al.
(1960).
Fermented paprika sausages (standard
production) were also prepared with the
addition of a commercial rosemary extract,
and to strengthen its antioxidative affect
lycopene was added, too in defined combinations (see Table 3). After the production
and necessary drying process (aw < 0.93)
the intact sausages were stored under
room temperature and analysed in defined
intervals, similar to the dried/cooked sausages.
Results and Discussion
Dried/cooked sausages
The usage of VIA proves to be a suitable
method to observe colour changes in dried
sausages. In contrast to classical reflectance spectrophotometry, this method provides the possibility to analyse separate
parts of the meat product. Images of dried
sausages obtained from the scanner were
divided into different parts of interest without damaging the sample. VIA makes it
possible to observe in detail colour changes in different layers of the dried sausage
by applying a suitable threshold and to differentiate muscle particles from fat parts. It
also allows to observe colour changes of
the meat product due to specific recipes
(different spices with antioxidant properties
added) and specific storage conditions.
Table 3: Overview of additives in fermented
paprika sausage
Tab. 3: Zusätze in fermentierter Paprikawurst
Antioxidant
Rosemary extract
[g.kg-1]
Lycopene
-1
[g.kg ]
PA1
PA2
PA3
PA
0
0.5
0.5
0
0
0
0.05
0.05
Fresh beef and pork meat was chopped in
an industrial mincer and then put into a
mixer where different concentrations of a
rosemary (0 g.kg-1, 0.5 g.kg-1, 1 g.kg-1,) extract were added and mixed into the
minced meat. These samples were packed in polypropylene trays. The packages
were filled with modified atmosphere
(80 % oxygen and 20 % carbon dioxide),
sealed with a laminated film and stored at
4 °C. The fat content in minced beef was
13 % and in minced pork 19 %.
Haem pigments occurring in meat products, such as dried sausages, oxidize due
to heat treatment and release iron, which
can easily react with low molecular substances. Formed chelates initiate the oxidation of lipids, which has a bad impact on
the sensory properties of meat products
(MORISSEY et al. 1998, MONAHAN et al.
1993).
Colour changes in different layers of dried
sausages were studied to find out if there
is any diversity between different layers.
Figure 1 (sample B6 as an example)
shows that the outer layer (> 45 mm) of the
dried sausage is darker than the inner part
(< 45 mm). This apparently depends on
the higher concentration of haem pigments
due to a drying process. The substances
of the smoke medium may diffuse into the
sausage and influence its colour.
Methods
Colour
The colour analysis was carried out using
a reflectance spectrophotometer (Minolta
CM2600d) and video image analysis (NIS
Elements 2.30), by assessing L*, a*, b*,
mean red (R), green (G) and blue (B)
values. The surface of the minced meat
and sausage slices was scanned using
scanner HP Scanjet 5470c. The ratio of
red colour was determined as r =
(R/(R+G+B).
The inner part of the dried sausage is
lighter than the outer layer due to higher
water content and absence of smoke com-
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Rohlik, B.-A. and P. Pipek (2011) Mitteilungsblatt Fleischforschung Kulmbach 50, Nr. 192
both exposed to light and dark at 4 °C had
a decreasing trend of the lightness. The
highest value was observed at the sample
with Trumf rosemary (R6) and the lowest
at the sample with rosemary Bordantix B3.
After 48 hours of storage under the same
conditions, sample R6 again showed to be
the lightest sample.
L
80
78
76
74
72
70
0
10
20
30
40
50
60
70
Considering redness a*, samples containing Bordantix (B6 and B3) and rosemary
extract Trumf (R3) had the highest values
of a* (see Fig. 2). However, after 48-hour
exposure to light at 4 °C only samples B6
and B3 showed to be the reddest. In case
of the ratio of red colour r the same finding
was made. Sample B6 and B3 had the
smallest loss of red colour when stored at
4 °C and exposed to light.
80
T ime ex pos itio n to lig ht at 4°C [h]
< 45 mm
> 45 mm
average
Fig. 1: Changes of lightness L* exposed to light at
4 °C - sample with Bordantix (B6) sample
Abb. 1: Veränderung des L*-Wertes bei Proben
(Lagerung bei 4 °C) –
Probe Bordantix (B6)
a*
These data imply that rosemary extracts
added to dried sausages (Bordantix and
Trumf) can slow down the oxidation
reactions of haem pigments and thus
reduce the discoloration. The next steps
lead to find out the ideal concentration of
the extract to be added to dried sausages
and to find out if different fractions of the
rosemary extract can have even better
antioxidative properties.
14
12
10
8
6
4
2
0
B6
B3
M6
M3
Fre sh cut
NK6
NK3
R6
R3
Bl ank
The storage period of whole intact sausages has not that big effect on the colour,
mostly due to water evaporation and haem
pigment concentration, which resulted in a
darker colour (decrease of lightness L*).
The addition of rosemary extract has minimal influence on this darkening. Considering the sausage cuts kept at 4 °C the colour of these samples changed exposed to
air and light.
4 8-hour storage
Fig. 2: Changes of redness a* samples stored
at 4 °C
Abb. 2: Veränderung des a*-Wertes bei Proben
(Lagerung bei 4 °C)
ponents. Both factors (higher water content and lower smoke diffusion) may influence the effect of antioxidants, too.
The decrease of redness a* is most apparent during the first 48 hours after cutting. The addition of rosemary extract (0.20.3 g.kg-1) influenced the decrease of redness a* in the most effective way (see
Fig. 3). Comparing individual fractions the
most effective one in suppressing the redness decrease seems to be the light fraction (see Fig. 4), whereas the heavy fraction of oleoresin showed no effect avoiding
oxidative reactions of haem pigments.
Nearly the same results were found at the
ratio of red colour r.
Different spices and their extracts with antioxidative properties were added to dried
sausages (see Tab. 2) to avoid oxidative
reactions that lead to discoloration. To
verify the antioxidative properties of added
extracts, colour changes of the samples
were studied.
Based on the measured values it is possible to find that each additive (spice extract) affected the colour changes in the
dried sausage in a different way. Samples,
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a*
R1
R2
R3
R4
R5
Control
15
10
5
0
0
3
6
24
48
Time of exposition [h]
Fig. 3: Effect of different concentrations of
rosemary extract on dry sausage colour
during exposition to air and light
Abb. 3: Wirkung unterschiedlicher Rosmarinextraktkonzentrationen auf die Farbe
getrockneter Würste (Sauerstoffbehandlung und Lichteinstrahlung)
a*
R2
R6
R7
Fig. 5: Redness of meat particles in intact
sausages during their storage in
a climate chamber
Abb. 5: Rotwert von Fleischpartikeln während
der Klimakammerlagerung
Control
15
10
5
0
0
3
6
24
48
Time of exposition [h]
Fig. 4: Effect of different fractions of rosemary
extract on dry sausage colour during
exposition to air and light
Abb. 4: Wirkung unterschiedlicher Rosmarinextraktfraktionen auf die Farbe
getrockneter Würste (Sauerstoffbehandlung und Lichteinstrahlung)
Fig. 6: Redness of fat particles in intact
sausages during their storage in
a climate chamber
Abb. 6: Rotwert von Fettpartikeln während
der Klimakammerlagerung
The best antioxidant to avoid discoloration
of dried sausages stored at low temperatures and exposed to light seems to be the
light fraction of oleoresin (rosemary extract).
obvious that the redness is higher at
samples containing the rosemary extract
due to the capability of this antioxidant to
inhibit oxidative reactions, which affects
the paprika pigment. This phenomenon
can be seen clearly in the fat particles,
where the colour is ensured by the paprika
pigment (see Fig. 6). The redness, at
samples where the rosemary extract was
added, had a more increasing trend
Fermented paprika sausages
Colour stability. The value of redness a* of
paprika sausage slices increased during
the storage time due to the drying process
which influenced the concentration of
haem pigments (see Fig. 5). It is also
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On the other hand the colour of slices exposed to light and air for 48 hours shows a
substantial fall, due to the degradation of
the colour pigments (see Fig. 7). While the
colour of samples exposed to light had a
remarkable decrease, the colour of samples exposed to dark was relatively stable
(see Fig. 8). The values of the red colour
of samples (with rosemary extract and lycopene) which were exposed to light decreased much faster than samples without
antioxidants. This might be due to the exhausted antioxidant capacity used for depressing oxidative reactions in fat particles
(see oxidative stability) of the sausage or
to the overdosed concentration of these
antioxidants, which may lead to prooxidative reactions. The precise reason for this
phenomenon is still the subject to be examinated.
Fig. 7: Redness of meat particles of sausage
slices exposed to light at 4 °C; 11 days
after production
Abb. 7: Rotwert von Fleischpartikeln in Wurstscheiben bei Lichteinstrahlung
(4 °C, 11 Tage nach der Produktion)
Oxidative stability. TBARS values show a
positive effect of the rosemary extract as
an antioxidant to fat oxidation in the
fermented paprika salami, which confirmed our previous studies (BELKOVA et
al., 2009). In case of samples without any
antioxidants, the oxidation of fat particles
was more obvious. Lycopene also had a
positive effect on reducing fat oxidation.
The highest TBARS were measured in the
control sample (PA1) without any antioxidants (rosemary extract, lycopene). The
sample with 0.5 g.kg-1 (PA2) of rosemary
extract showed lower TBARS values than
the rest of the tested antioxidants; the
rosemary extract successfully reduced
lipid oxidation. A similar process at the
TBARS can be seen at samples with
added lycopene (PA3). The values were
also lower compared to the control sample
(without any antioxidants), due to the antioxidant capacity of lycopene itself.
Fig. 8: Redness of meat particles of sausage
slices exposed to dark at 4 °C; 11 days
after production
Abb. 8: Rotwert von Fleischpartikeln in Wurstscheiben bei Dunkellagerung
(4 °C, 11 Tage nach der Produktion)
Even more satisfactory TBARS values
were achieved at the sample with both
rosemary extract and lycopene (PA4). The
TBARS were the lowest throughout the
storage period. It showed that the combination of the rosemary extract and lycopene is even more effective than the addition of these antioxidants alone.
than the control sample (without any antioxidants).
Concerning the meat particles in the intact
sausage it is more complex, whereas both
haem and paprika pigments are defining
the colour of meat particles. Moreover the
amount of fat particles in which oxidation
occurs (radicals and hydroperoxides) is
much smaller.
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a low level. The effect of the rosemary extract on colour stability was more evident
at the beef samples than at pork samples
(see Fig. 9 and 10), which was expected
due to the darker and more intense red
colour of beef meat.
Minced meat
Colour stability. The colour of minced meat
was affected not only by the rosemary
extract (antioxidant), but also by the byproducts of lipid oxidation. In terms of
evaluating colour changes in minced meat,
the a* values (redness) of the samples are
discussed. While the lower concentration
of the rosemary extract (0.5 g.kg-1) slowed
down effectively the reduction of the redness value (a*), the over dosage (1 g.kg-1)
of the extract led to colour deterioration,
even though the lipid oxidation was kept at
Oxidative stability. Concerning the pork
minced meat the rosemary extract affected
the lipid oxidation positively throughout the
storage time (3 weeks). At almost the end
of the storage time the TBARS of sample
P1, containing 1 g.kg-1 of the rosemary extract, slightly increased compared to sample P05 (0.5 g.kg-1). The concentration of
TBARS in the sample without any rosemary extract was the highest at the end of
the storage time due to the accelerated
lipid oxidation (see Fig. 11).
Fig. 9: The effect of different concentrations of
rosemary extract on the colour of minced pork
(redness a*)
Abb. 9: Wirkung unterschiedlicher Rosmarinextraktkonzentrationen auf die Farbe von
Schweinehackfleisch (a*-Wert)
Fig. 11: TBARS of pork minced meat
Abb. 11: TBARS von Schweinehackfleisch
Fig. 10: The effect of different concentrations of
rosemary extract on the colour of minced
beef (redness a*)
Abb. 10: Wirkung unterschiedlicher Rosmarinextraktkonzentrationen auf die Farbe von Rinderhackfleisch (a*-Wert)
84
Fig. 12: TBARS of beef minced meat
Abb. 12: TBARS von Rinderhackfleisch
Rohlik, B.-A. and P. Pipek (2011) Mitteilungsblatt Fleischforschung Kulmbach 50, Nr. 192
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T., Dugan, L.: A distillation method for the
quantitative determination of malonaldehyde in
rancid foods. Journal of American Oil
Chemistry Society, 1960, 37, 44-52.
Yanishlieva, N.V., Marinova, E., Pokorný, J.:
Natural antioxidants from herbs and spices.
European Journal of Lipid Science and
Technology, 2006, 108, 776-793, ISSN 4387697.
Belkova, B., Pipek, P., Staruch, L.: Omezení
degradace barviv papriky v trvanlivých salámech působením rozmarýnu. Cudzorodé látky
v poživatinách. Štrbské pleso 16.-18.9.2009
Additives and contaminants in food. Ed. L.
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Lipid oxidation in beef minced meat was
also successfully suppressed by the addition of the rosemary extract. The concentration of 0.5 g.kg-1 of the extract effectively decelerated the lipid oxidation (see
Fig. 12). A higher concentration (1.0 g.
kg-1) showed to be counterproductive due
to the decrease of the TBARS and consequently the acceleration of lipid oxidation.
Conclusions
The addition of antioxidants showed a
positive effect on colour stability and eliminating colour deviation in different parts of
the dried/cooked sausage. Colour changes (redness a* decrease) during exposition of dry sausages cuts to air and light
is influenced by the concentration of rosemary oleoresin, mostly by its light fraction,
but at higher concentration of oleoresin the
carry-through effect is supposed.
In the case of fermented paprika salami
rosemary also proved to be an efficient
antioxidant to haem and paprika pigment
oxidation and fat oxidation. Lycopene has
similar antioxidative properties, but its effect is not so effective.
The rosemary extract (0.5 g.kg-1) has a
positive effect on suppressing not only
haem pigment oxidation, but also lipid oxidation in both pork and beef minced meat.
The higher concentration of the extract
seems to have a prooxidative effect, but
did not stabilize neither colour nor lipid
oxidation of the studied minced meat.
Acknowledgement
This research was supported by FT-TA3/059.
References
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Balentine, C.W., Crandall, P.G., O’Bryan, C.A.,
Dugong, D.Q., Pohlman, F.W.: The pre- and
post – grinding application of rosemary and its
effects on lipid oxidation and colour during
storage of ground beef. Meat Sci., 2006, 73,
413-421, ISSN 0309-1740.
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