Antioxidative activity of rosemary extract in lipid fraction of minced meat balls during storage in a freezer

Abstract

The influence of ethanol rosemary extract on lipid fraction of minced meat balls during storage in the freezer was studied. The quality of stored products was evaluated sensorically by the scale method and profiling of taste and aroma. Oxidative changes were investigated on the base of the changes in malonaldehyde content. It was observed that the addition of rosemary extract delayed the oxidation of lipid fraction of products. The antioxidative effect was related to the concentration of this extract in the product. The sensory changes and their intensity in products during storage depended on the amount of the extract added and the time of storage. The addition of the extract delayed the appearance of rancid taste in products.

Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega‐3 fatty acids

“…Butler and Larick27 reported that the use of rosemary improved the sensory characteristics and oxidative stability of heat‐induced beef gels. Karpinska et al 28 found that rosemary extract decreased the rancid taste and aroma of meat dishes and the rate of undesirable changes was reduced during frozen storage. Similarly, Stoick et al 10 found a linear concentration effect of rosemary improving sensory scores of beef steaks, indicating effective antioxidant activity during frozen storage.…”

Cytotoxic Effect of Rosmarinus officinalis L. Leaf Extracts on Tumor Cell Line

“…Addition of rosemary extract delayed the oxidation of lipid fraction of minced meatballs during storage in the freezer. The antioxidative effect was related to the concentration of the active compounds present in the extract [20,21]. Studies showed that there are biologically active compounds in rosemary essential oil exhibiting cytotoxic, antioxidant, anti-carcinogenic and cognitionenhancing properties [4].…”

Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat

“…and the appearance of a rancid taste in the products (Lee et al 1997;Kprinska et al 2000).The present study compared the antioxidant activities of 22 selected culinary herbs and spices on lipid peroxidation in pork meat by measuring the thiobarbituric reactive substances. …”

“…and the appearance of a rancid taste in the products (Lee et al 1997;Kprinska et al 2000). and the appearance of a rancid taste in the products (Lee et al 1997;Kprinska et al 2000).…”