Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid

ABSTRACT: There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of rosemary extract on microbial growth was observed.

摘要：当前消费者对规避使用诸如目前添加于食品中的各类合成抗氧化剂类添加剂的需求与日俱增。本研究旨在探究冷藏储存阶段，于猪肉表面喷施抗坏血酸(ascorbic acid)、迷迭香提取物(rosemary extract)及其复配组合对猪肉的影响。将表面喷施抗氧化剂的猪肉进行真空包装后，置于4℃环境下储存45天。储存期间，对其pH值、色泽、脂质氧化程度、需氧菌总数、滴水损失以及水分含量开展检测与评估。结果表明，表面喷施迷迭香提取物以及迷迭香提取物与抗坏血酸的复配组合，可有效延缓猪肉的脂质氧化，且不会对储存期间的pH值、色泽或水分含量造成影响。未观察到迷迭香提取物对微生物生长产生作用。