Influence of natural antioxidants on heat-untreated meat products quality
Ľ. Korimová, D. Máté, P. Turekhttps://doi.org/10.17221/8330-CJFSCitation:Korimová Ľ., Máté D., Turek P. (2000): Influence of natural antioxidants on heat-untreated meat products quality. Czech J. Food Sci., 18: 124-128.
The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.Keywords:
antioxidant; long-lasting meat product; acid value of fats; peroxide value of fats; thiobarbituric acid reactive substances