Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

Meat Sci. 2011 Jul;88(3):481-8. doi: 10.1016/j.meatsci.2011.01.030. Epub 2011 Feb 4.

Abstract

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 6 days. A descriptive sensory analysis was also conducted. The patties with natural extracts showed higher a*-values (P<0.001) than control and BHT samples. Cooked pork hardness was the lowest for Meliox batch after 0 and 3 days of storage in comparison with the rest of the batches. Nutrox batch showed the lowest TBARS values and hexanal content (P<0.05) throughout the storage period. The batches with natural antioxidants produced the highest concentrations of free thiol groups after 0 and 3 days. Differences in sensory attributes among batches were not detected by the judge panel.

Publication types

  • Comparative Study
  • Evaluation Study

MeSH terms

  • Aldehydes / analysis
  • Animals
  • Antioxidants / chemistry*
  • Food Packaging*
  • Food Preservatives / chemistry*
  • Hardness / radiation effects
  • Hot Temperature
  • Humans
  • Hydrogen-Ion Concentration
  • Light / adverse effects
  • Meat Products / analysis*
  • Meat Products / radiation effects
  • Melissa / chemistry*
  • Oxidation-Reduction / radiation effects
  • Pigmentation / radiation effects
  • Plant Extracts / chemistry*
  • Refrigeration
  • Rosmarinus / chemistry*
  • Sensation
  • Sulfhydryl Compounds / analysis
  • Sus scrofa
  • Thiobarbituric Acid Reactive Substances / analysis
  • Water / analysis

Substances

  • Aldehydes
  • Antioxidants
  • Food Preservatives
  • Plant Extracts
  • Sulfhydryl Compounds
  • Thiobarbituric Acid Reactive Substances
  • Water
  • n-hexanal