The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices

Abstract

The antioxidant properties of rosemary oleoresin in precooked roast beef slices were compared to those of a butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) combination, sodium tripolyphosphate and sodium citrate, during both refrigerated and frozen storage. Their antioxidant properties were measured by means of TBARS (TBA‐reactive substances) and sensory scores. Sodium tripolyphosphate was the most effective antioxidant during both storage periods. Rosemary oleoresin in combination with sodium tripolyphosphate proved to be effective during both storage periods, but in particular, during frozen storage at preventing an increase in TBARS and at improving the flavour preference for the roast beef slices. Sodium citrate proved to be an ineffective antioxidant. The treatments containing salt, phosphate plus BHA/BHT and salt plus BHA/BHT had comparable antioxidative properties to the treatments containing salt, phosphate and rosemary and salt and rosemary, respectively. No overall significant correlation coefficients were obtained between the TBARS and the sensory scores. © 1998 SCI.

Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage

“…The absence of added antioxidant would explain why TBARS and polar material contents were higher in CM than in the other meat systems. The antioxidant properties of natural plant extracts have been examined in several meat products such as precooked roast beef slices (Murphy et al, 1998), cooked ground beef (Ahn et al, 2002), cooked turkey meat (Nan, Kim, Ahn, & Lee, 2004) and cooked pork meat patties (Salminen et al, 2006). The present results suggest that the tested Carob fruit extracts protected the cooked pork meat batters from oxidative deterioration.…”

“…Like other processed meats, the meat systems formulated in this experiment contained relatively high fat percentages, which generally favour oxidation susceptibility. The meat samples were also prepared with added NaCl, and salting is known to increase the prooxidant activity of iron in myofibrillar foods (Decker & Xu, 1998;Murphy et al, 1998;Tang et al, 2001). Moreover, some additives (e.g., nitrites, ascorbic acids, etc.)…”

“…Most of the antioxidant food materials that have been tested in meat products are of plant origin (fruit, vegetables, seeds, spices, etc.). The antioxidant activity of plant extracts containing phenolic compounds against lipid oxidation has been investigated in cooked meat products (Ahn et al, 2002;Murphy, Kerry, Buckley, & Gray, 1998;Rhee, 1987;Salminen, Estevez, Kivikari, & Heinonen, 2006;Vuorela et al, 2005). One of the dietary fibres with the highest polyphenol content is Carob bean fibre (Papagiannopoulos, Wollseifen, Mellenthin, Haber, & Galensa, 2004).…”

Behaviour of a new antioxidant active film versus oxidizable model compounds

“…Throughout it, the search for antioxidants naturally occurring in plants as alternative to synthetic antioxidants is an interest field to researchers (Bera, Lahiri, & Nag, 2006;Cheah & Abu Hasim, 2000;Ladró n de Guevara et al, 2002). Among them, phenolic extracts from different vegetable products and aromatic plants traditionally used as spices, such as rosemary, are the most used in the food industry (Ibáñ ez et al, 2001;Murphy, Kerry, Buckley, & Gray, 1998).…”

Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep‐fat frying

“…The antioxidants used are determined by various factors, including legislation, effectiveness, safety and cost. 2 The use of natural antioxidants has been widely studied. In the case of rosemary, a standardized extract of its oleoresin has the active antioxidant components.…”