title: Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP.
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.
authors.affiliation: Food Technology Department, School of Agricultural Engineering in Badajoz, University of Extremadura, 06071, Badajoz, Spain.
authors.forename: M S
authors.initials: MS
authors.lastname: Lara
authors.forename: J I
authors.initials: JI
authors.lastname: Gutierrez
authors.forename: M
authors.initials: M
authors.lastname: Timón
authors.forename: A I
authors.initials: AI
authors.lastname: Andrés
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D018857:Food Packaging; D005520:Food Preservatives / Q000737:chemistry*; D006244:Hardness / Q000528:radiation effects; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008027:Light / Q000009:adverse effects; D008461:Meat Products / Q000032:analysis* / Q000528:radiation effects; D031334:Melissa / Q000737:chemistry*; D010084:Oxidation-Reduction / Q000528:radiation effects; D010858:Pigmentation / Q000528:radiation effects; D010936:Plant Extracts / Q000737:chemistry*; D012034:Refrigeration; D027542:Rosmarinus / Q000737:chemistry*; D012677:Sensation; D013438:Sulfhydryl Compounds / Q000032:analysis; D034421:Sus scrofa; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D000447:Aldehydes; D000975:Antioxidants; D005520:Food Preservatives; D010936:Plant Extracts; D013438:Sulfhydryl Compounds; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water; C010463:n-hexanal