| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450200 | Meat Science | 2012 | 7 Pages |
The oxidative stability of liver pâté was investigated in relation to different doses of rosemary extract (RE) and sodium nitrite. Colour stability, lipid oxidation (TBARS) and concentrations of ascorbic acid, α-tocopherol, carnosic acid and nitrite were measured on the batters before cooking and on the cooked liver pâté before and after exposure to light and air for 48 h at 4 °C. Results showed that the use of RE significantly reduced lipid oxidation, whereas it had no effect on colour stability. Ascorbic acid and nitrite concentrations were significantly higher and lower respectively when RE was added. RE dose-dependently increased the concentration of carnosic acid. Lower sodium nitrite doses resulted in significantly lower nitrite concentrations and slightly lower TBARS values. It was concluded that in liver pâté sodium nitrite levels may be lowered to 80 mg/kg without negatively affecting colour and lipid stability and that the use of RE may help in maintaining lipid stability.
► In liver pâté the use of sodium nitrite may be lowered to 80 mg/kg. ► Rosemary extract improves lipid stability but not colour stability in liver pâté. ► Rosemary extract has a sparing effect on ascorbic acid in liver pâté. ► Rosemary extract results in lower residual nitrite concentrations in liver pâté.
