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首页> 外文期刊>Meat Science >Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates
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Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates

机译：迷迭香提取物剂量对减少亚硝酸盐肝酱中脂质氧化，颜色稳定性和抗氧化剂浓度的影响

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摘要

The oxidative stability of liver pate 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 pate before and after exposure to light and air for 48 h at 4 ℃. 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 pate 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.
机译：研究了与不同剂量的迷迭香提取物（RE）和亚硝酸钠有关的肝酱的氧化稳定性。在烹饪前和在4℃下暴露于空气和空气中48 h之前和之后的煮熟的肝酱上测量颜色稳定性，脂质氧化（TBARS）以及抗坏血酸，α-生育酚，肌酸和亚硝酸盐的浓度。结果表明，使用稀土显着降低了脂质的氧化，而对颜色稳定性没有影响。当添加RE时，抗坏血酸和亚硝酸盐的浓度分别显着升高和降低。 RE剂量依赖性地增加了肌酸的浓度。较低的亚硝酸钠剂量会导致亚硝酸盐浓度显着降低，而TBARS值则略低。结论是在肝脏中，亚硝酸钠的水平可以降低至80 mg / kg，而对颜色和脂质的稳定性没有负面影响，而RE的使用可能有助于维持脂质的稳定性。

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  • 来源
    《Meat Science》 |2012年第4期|p.925-931|共7页
  • 作者

    Evelyne H.A. Doolaege; Els Vossen; Katleen Raes; Bruno De Meulenaer; Roland Verne; Hubert Paelinck; Stefaan De Smet;

  • 作者单位

    Laboratory of Animal Nutrition and Animal Product Quality. Department of Animal Production, Faculty of Biosdence Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium;

    Laboratory of Animal Nutrition and Animal Product Quality. Department of Animal Production, Faculty of Biosdence Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium;

    Research Croup EnBiChem, Department of Industrial Engineering and Technology, University College West-Flanders, Craaf Karel de Coedelaan 5, 8500 Kortrijk, Belgium;

    Research Croup Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty ofBiosdence Engineering, Ghent University, Coupure 653, 9000 Ghent, Belgium;

    Laboratory of Synthesis, Department of Organic Chemistry, Faculty of Biosdence Engineering, Ghent University, Coupure 653, 9000 Ghent, Belgium;

    Laboratory of Food Chemistry and Meat Technology, Department of Industrial Engineer, Technical University KaHo Sint-Lieven, C. Desmetstraat 7, 9000 Ghent, Belgium;

    Laboratory of Animal Nutrition and Animal Product Quality. Department of Animal Production, Faculty of Biosdence Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    rosemary extract; nitrite; lipid oxidation; colour; liver pate; meat;

    机译：迷迭香提取物;亚硝酸盐脂质氧化;颜色;肝酱肉;

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