title: Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers.
abstract: The effect of rosemary extract, chitosan and α-tocopherol, added individually or in combination, on lipid oxidation and colour stability of frozen (-18°C) beef burgers stored for 180 days was investigated. The burgers' lipid oxidation and appearance were evaluated through measurement of primary (conjugated dienes and peroxide value) and secondary (malondialdehyde) oxidation products, together with visual assessment and instrumental measurement of colour. Chitosan alone and in combination with either rosemary or α-tocopherol had the best antioxidative effect (P⩽0.05) compared to individual use of rosemary or α-tocopherol, while the best results were obtained with the combination of chitosan and rosemary. The differences of antioxidative effects, however, between individual use of rosemary or α-tocopherol as compared to the controls were also significant (P⩽0.05). Chitosan added individually or in combination with either rosemary or α-tocopherol had also a noteworthy effect on the burgers' appearance as it contributed to red colour retention for a much longer period (P⩽0.05) compared all other treatments and the controls. In conclusion, the best antioxidative effects were obtained with the combination of chitosan and rosemary extract.
authors: Department of Hygiene and Technology of Animal Origin Products, School of Veterinary Medicine, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece.
authors: Dimitrios
authors: D
authors: Georgantelis
authors: Georgios
authors: G
authors: Blekas
authors: Panagiota
authors: P
authors: Katikou
authors: Ioannis
authors: I
authors: Ambrosiadis
authors: Dimitrios J
authors: DJ
authors: Fletouris