期刊
FOOD CHEMISTRY
卷 172, 期 -, 页码 40-46出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.018
关键词
Natural antioxidants; Rosemary; Extract; Oxidative stability; Nugget
资金
- Centre for Industrial Technological Development (CDTI)
Three kinds of Rosmarinus officinalis extract (powder-acetone, liquid-methanol, liquid-acetone) were used to examine the effects of format- solvent on the active compounds extracted (total phenolic, carnosol and carnosic acid content) and antioxidant activity (FRAP, ABTS). The results showed that both, as the format but also the solvent used, had significant effect on the parameters analyzed (p < 0.05). The highest anti-oxidant activity was found for the powder-acetone extract followed by the liquid methanol and liquid acetone extracts (p < 0.05). The effect of the three different extracts on the physical-chemical and sensory quality of frozen chicken nuggets was evaluated. At the dose proposed by the European Union Directive 2010/69/EU for the carnosic and carnosol compounds [150 ppm (mg/kg fat basic)], the format-solvent combination of the rosemary extracts used did not modify the chicken nuggets quality characteristics (pH, colour, sensory quality) and still underlines the effectiveness of these extracts. (C) 2014 Elsevier Ltd. All rights reserved.
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