Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products

doi:10.1002/jsfa.9606

Chia Nan University of Pharmacy & Science Institutional Repository > 智慧生活學院 > 生活保健科技系 > 期刊論文 > Item 310902800/32567

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標題:	Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products
作者:	Wang, Yu-Zhu Wang, Sheng-Yao Shih-Guei Fu(傅世貴) Yang, Deng-Jye Yu, Yu-Shan Chen, Jr-Wei Chen, Yi-Chen
貢獻者:	Natl Taiwan Univ, Dept Anim Sci & Technol Chia Nan Univ Pharm & Sci, Dept Appl Life Sci & Hlth Natl Yang Ming Univ, Inst Food Safety & Hlth Risk Assessment Off Food & Drug Safety Council Agr, Dept Anim Ind, Poultry Ind Sect, Execut Yuan
關鍵字:	dry ice fatty acid profile physicochemical properties polyphenolic profile omega-3 fatty-acid fortified surimi-like meat products rosemary extract
日期:	2019-06
上傳時間:	2020-07-29 13:50:11 (UTC+8)
出版者:	WILEY
摘要:	BACKGROUND Lipid peroxidation entails major quality degradation in omega-3 (omega-3) fatty-acid-fortified surimi-like meat products upon storage. Currently, the use of label-friendly alternatives to synthetic antioxidants is encouraged in the industry. Hence, we aimed to examine the applicability of the hurdle-technology concept, using an 80% (v/v) ethanol solution to obtain rosemary extracts (REs) containing substantial amounts of polyphenol, and dry ice (DI) which can create a cryogenic environment, on the physicochemical stabilities of omega-3 fatty-acid (FA)-fortified meat products after manufacturing and storage periods. The polyphenolic profiles of the REs were also investigated. RESULTS Carnosol and rosmarinic acid are major phenolic components in REs. Furthermore, DI addition during the chopping procedure increased (P < 0.05) whiteness values and hardness of products, while total omega-3 and omega-6 FAs were relatively well preserved (P < 0.05) in products with flaxseed oil premixed with RE. During 14-day storage at 4 degrees C, combined treatment with RE and DI decreased (P < 0.05) thiobarbituric acid reactive substance (TBARS) levels and the centrifugation loss of products. Single or combined treatment with RE and/or DI decreased (P < 0.05) TBARS levels in products after 60 days of storage at -20 degrees C. CONCLUSION Due to the antioxidant-polyphenol profile of REs and a possible oxygen exclusion of DI treatment under atmospheric pressure during food manufacturing, application of the hurdle-technology concept, using treatment with both RE and DI, can reduce lipid peroxidation and maintain a greater water-holding capacity of omega-3 FA-fortified meat products upon storage. (c) 2019 Society of Chemical Industry
關聯:	Journal of the Science of Food and Agriculture, v.99, n.8, pp.3843-3851
显示于类别:	[生活保健科技系] 期刊論文

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