Effect of rosemary and temperature of storage on oxidative changes in non thermal treated meat products
2005
Marcincak, S.(Univerzita veterinarskeho lekarstva, Kosice (Slovak Republic) | Dicakova, Z. | Popelka, P.
In our experiment, effect of rosemary powder, alone and in combination with ascorbic acid, on oxidative changes of fat content and biogenic amines production in fermented not thermal treated product salami Hornad, was evaluated. Each group of samples was divided proportionally and samples were stored at 15 a 20 deg C. Addition of rosemary and combination of rosemary with ascorbic acid on the first day of storage significantly decreased level of histamine and tyramine in samples. Temperature of storage did not influence on content of biogenic amines in samples. Results showed that rosemary powder had a significant antioxidative effect. Ascorbic acid addition increased antioxidative effect of rosemary. Addition of antioxidants and lower temperature of storage significantly increases fat stability in food.
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Эту запись предоставил Slovak University of Agriculture in Nitra