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    Abstract
2017 (Vol. 13, Issue: 5)
Research Article

Rosemary Essential Oil and Lyophilized Extract as Natural Antioxidant Source to Prevent Lipid Oxidation in Pork Sausage

Mirelli Bianchin, Daiane Pereira, Amalia Soares dos Reis, Jacqueline de Florio Almeida, Leticia Dangui da Silva, Cristiane de Moura and Solange Teresinha Carpes
Department of Chemistry, Federal Technological University of Parana (UTFPR), P.O. Box 591, 85503-390, Pato Branco, PR, Brazil
 

DOI: 10.19026/ajfst.13.5070
Submitted Accepted Published
May 8, 2017 June 23, 2017 July 25, 2017

  How to Cite this Article:

Mirelli Bianchin, Daiane Pereira, Amalia Soares dos Reis, Jacqueline de Florio Almeida, Leticia Dangui da Silva, Cristiane de Moura and Solange Teresinha Carpes, 2017. Rosemary Essential Oil and Lyophilized Extract as Natural Antioxidant Source to Prevent Lipid Oxidation in Pork Sausage.  Advance Journal of Food Science and Technology, 13(5): 210-217.

DOI: 10.19026/ajfst.13.5070

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5070

Abstract:


The aim of this study was to evaluate the effect of the use of Rosemary Essential Oil (REO) and Lyophilized Rosemary Extract (LRE) on the oxidative stability of pork sausages stored at -12C. Potential antioxidants in sausages were determined by thiobarbituric acid reactive substances (TBARS) and expressed in mg of malonaldehyde MDA/kg. Measurements were taken one day each week starting from production day until 49 days after. The TBARS values increased over time, starting with a value of 0.45 and ending with 2.89 mg MDA/kg. The control treatment suffered more intense oxidation than those with Sodium Erythorbate (SE) and natural antioxidants. The lipid oxidation of sausage was significantly inhibited at 49 days of frozen storage in the presence of LRE when compared to the control (47.28%). The sausage containing LRE and REO showed a 75.67% and 56.41% acceptance rate, respectively. The LRE exhibited an excellent inhibitory effect on lipid oxidation of sausage and it has potential to use in meat products.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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