Journal
MEAT SCIENCE
Volume 77, Issue 4, Pages 703-708Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.05.026
Keywords
Geranium macrorrhizum; Potentilla fruticosa; rosemary; TBARS; peroxide value; HS-GC; antioxidants
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Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to a standard spices mix, traditionally used for the production of such sausages. Formation of the primary oxidation products - peroxides, and secondary - TBARS and hexanal was monitored. The polar extracts from Potentilla showed some antioxidant activity, especially in combination with ascorbate, however the activity was low compared to the standard spices mix. Polar extracts from Geranium showed only negligible antioxidant activity. (c) 2007 Elsevier Ltd. All rights reserved.
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