title: Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés.
abstract: The oxidative stability of liver pâté was investigated in relation to different doses of rosemary extract (RE) and sodium nitrite. Colour stability, lipid oxidation (TBARS) and concentrations of ascorbic acid, α-tocopherol, carnosic acid and nitrite were measured on the batters before cooking and on the cooked liver pâté before and after exposure to light and air for 48 h at 4°C. Results showed that the use of RE significantly reduced lipid oxidation, whereas it had no effect on colour stability. Ascorbic acid and nitrite concentrations were significantly higher and lower respectively when RE was added. RE dose-dependently increased the concentration of carnosic acid. Lower sodium nitrite doses resulted in significantly lower nitrite concentrations and slightly lower TBARS values. It was concluded that in liver pâté sodium nitrite levels may be lowered to 80 mg/kg without negatively affecting colour and lipid stability and that the use of RE may help in maintaining lipid stability.
authors.affiliation: Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium.
authors.forename: Evelyne H A
authors.initials: EH
authors.lastname: Doolaege
authors.forename: Els
authors.initials: E
authors.lastname: Vossen
authors.forename: Katleen
authors.initials: K
authors.lastname: Raes
authors.forename: Bruno
authors.initials: B
authors.lastname: De Meulenaer
authors.forename: Roland
authors.initials: R
authors.lastname: Verhé
authors.forename: Hubert
authors.initials: H
authors.lastname: Paelinck
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
mesh_terms: D045784:Abietanes / Q000032:analysis*; D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D003116:Color; D003296:Cooking; D004305:Dose-Response Relationship, Drug; D050356:Lipid Metabolism / Q000187:drug effects*; D008461:Meat Products; D010936:Plant Extracts / Q000032:analysis*; D027542:Rosmarinus / Q000737:chemistry*; D012977:Sodium Nitrite / Q000378:metabolism; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D045784:Abietanes; D000975:Antioxidants; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D024502:alpha-Tocopherol; C018381:salvin; D012977:Sodium Nitrite; D001205:Ascorbic Acid