Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2016, 4(12), 806-813
DOI: 10.12691/jfnr-4-12-7
Open AccessArticle

Antioxidative and Antibacterial Activities of Rosemary Extract in Raw Ground Pork Patties

Yan Yin1, Lu-juan Xing1, Guang-hong Zhou1 and Wan-gang Zhang1,

1Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Pub. Date: December 27, 2016

Cite this paper:
Yan Yin, Lu-juan Xing, Guang-hong Zhou and Wan-gang Zhang. Antioxidative and Antibacterial Activities of Rosemary Extract in Raw Ground Pork Patties. Journal of Food and Nutrition Research. 2016; 4(12):806-813. doi: 10.12691/jfnr-4-12-7

Abstract

The effects of different amounts of rosemary extract (RE) on total bacterial counts, lipid and protein oxidation, pH, color, textural attributes, cooking yield and sensory attributes of raw ground pork patties during 10 d of chilled storage were assessed. The contents of carnosic acid, carnosol and rosmarinic acid in RE used in the current study were 53, 33 and 55 g kg-1 respectively. Patties containing RE exhibited significantly lower lipid oxidation compared to control samples during chilled storage (P < 0.05). Both protein oxidation and total bacterial counts were reduced by RE at 4, 7 and 10 d of storage (P < 0.05). Compared to control, patties containing RE had higher hardness, resilience and chewiness values and samples with the addition of 0.2 g kg-1 RE had higher a* values at 4 and 7 d of storage (P < 0.05). Patties blended with 0.2 g kg-1 and 0.3 g kg-1 RE displayed lower pH values during chilled storage and higher cooking yield at 4 and 7 d of storage (P < 0.05). No significant differences were detected for the sensory attributes (P > 0.05). The results indicate that RE had significant antioxidative and antibacterial properties when added to raw ground pork patties. Supplementation with RE improved the physicochemical qualities of pork patties without deteriorating the sensory qualities.

Keywords:
rosemary extract raw ground pork patties lipid oxidation protein oxidation antibacterial activity antioxidative activity

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