کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5792807 | 1109645 | 2011 | 8 صفحه PDF | دانلود رایگان |
Two natural extracts, from rosemary (Rosmarinus officinalis L.; Nutrox) and lemon balm (Melissa officinalis L.; Meliox) showing a potential antioxidant activity, have been evaluated and compared with a synthetic antioxidant (Butylated hydroxytoluene; BHT) and a control batch. Pork meat patties were made by addition of the mentioned compounds, cooked and packed in modified atmosphere and stored under illumination for 6Â days. A descriptive sensory analysis was also conducted. The patties with natural extracts showed higher a*-values (PÂ <Â 0.001) than control and BHT samples. Cooked pork hardness was the lowest for Meliox batch after 0 and 3Â days of storage in comparison with the rest of the batches. Nutrox batch showed the lowest TBARS values and hexanal content (PÂ <Â 0.05) throughout the storage period. The batches with natural antioxidants produced the highest concentrations of free thiol groups after 0 and 3Â days. Differences in sensory attributes among batches were not detected by the judge panel.
Journal: Meat Science - Volume 88, Issue 3, July 2011, Pages 481-488