Antioxidant Action of Rosemary and Oregano Extract in Pre-Cooked Meat Hamburger  

作　　者：Maria Raquel Manhani Maria Aparecida Nicoletti Andrea Carla Da Silva Barretto Graciele Riveres De Jesus Camila Munhoz Gabriel Ramos De Abreu Julia Zaccarelli-Magalhaes Andre Rinaldi Fukushima 

机构地区：[1]Instituto Federal de Sã o Paulo(IFSP),Campus Suzano,Suzano,Brazil [2]Faculty of Pharmaceutical Sciences,University of Sao Paulo,Sao Paulo,Brazil [3]Instituto de Biociencias Letras e Ciências Exatas de Sao Jose do Rio Preto,Universidade Estadual Paulista Júlio de Mesquita Filho,Sao Josédo Rio Preto,Brazil [4]Universidade Sao Judas Tadeu,Sao Paulo,Brasil [5]Department of Pathology,School of Veterinary Medicine and Animal Science,University of Sao Paulo,Sao Paulo,Brazil [6]Health Science Institute,Presbiterian Mackenzie University,Sao Paulo,Brazil

出　　处：《Food and Nutrition Sciences》2018年第7期806-817,共12页食品与营养科学（英文）

摘　　要：The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1);deodorized rosemary extract (F2);oregano extract (F3);rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1);deodorized rosemary extract (F2);oregano extract (F3);rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.

关 键 词：Rosemary Extract Oregano Extract Food Composition Food Preservation Food Quality Meat Product 

分 类 号：R73[医药卫生—肿瘤]