Nov. 17, 2020
Organic rosemary extract contains phenols, acids, flavonoids and other main ingredients. It has excellent antioxidant properties, and its antioxidant properties even separate phenolic compounds. At the same time, rosemary extract will affect The permeability of the bacterial cell membrane, protein metabolism and DNA replication make the metabolism of the bacteria chaotic, thereby exerting a certain antibacterial effect. Adding rosemary extract when processing meat products can delay the oxidation reaction in meat products. Therefore, rosemary extract as a natural antioxidant and preservative has broad application prospects in the research of meat products .
Sausages are prone to deterioration and discoloration due to light or oxidation during storage. Rosemary extract can be added to sausages as a natural antioxidant. The study compared the antioxidant effects of rosemary extract, BHA and BHT on pork sausages. The results showed that when the amount of rosemary extract added to pork sausages during cold storage was 2500mg/L, the antioxidant effects were equivalent to BHA and BHT. The research results of Wei Wei et al. showed that rosemary extract can keep the brightness value, redness value and yellowness value of sausages stable, and can effectively delay the discoloration of sausages. The study found that 0.05% rosemary has the best antioxidant performance on lamb sausage. Studies have shown that rosemary extract can not only slow down the oxidation of chicken sausages during storage, but also inhibit the growth of aerobic bacteria.
Adding rosemary to ham products can delay the spoilage of ham products and improve the color and aroma of ham products. Sun Weiqing showed through research that rosemary can significantly inhibit the fat oxidation of pork and beef sliced ham and the degradation of pigment nitrosyl hemochromogen within the range of 500-1500mg/kg, and effectively increase the apparent redness of sliced ham. To keep rosemary effective in color protection and antioxidant effects, the dosage in beef should not exceed 1000mg/kg, and the dosage in pork should not exceed 500mg/kg. Liao Chan and others sprayed rosemary, tea polyphenols, and VE onto the surface of dry-cured ham. After 4 months, the peroxide values of tea polyphenols, rosemary, and vE were reduced by 21% and 51% respectively compared with the blank control. %, 23%, TBARs value is 12%, 57%, 36% lower than the blank control. Research shows that rosemary has the best antioxidant effect and significant color protection effect.
Adding rosemary can help solve the storage problem of sauced meat products. Jiana et al. colored the sauced beef with red yeast rice, separately added rosemary, clove and cinnamon extracts to the sauced beef soup, and used the old soup as the color-preserving agent to soak the cooked and cooked sauced beef. , Research has found that the color protection effect of rosemary is significantly better than that of the commercially available color protection group and clove extract.
There are many varieties of meat products, and rosemary extract can also be added to other meat products as natural antioxidants and preservatives. Liu Qian et al. conducted a study on the microbial changes and antioxidant properties of frozen beef balls with rosemary, clove, and cinnamon extracts, and BHA was used as a control. The results showed that among the three added spices, rosemary had the most antioxidant properties. Good, but slightly worse than BHA's oxidation resistance. Yin Yan and other studies have shown that rosemary extract can effectively inhibit the fat oxidation and microbial growth of cooked pork patties, and improve its color and texture characteristics to a certain extent. The experiment further proved that the antioxidant performance of rosemary extract added to cooked meat patties is better than that of grape skin, tea and coffee extracts. Studies have confirmed that rosemary extract has a significant effect on delaying the lipid oxidation of pork liver sauce. When rosemary extract is added while the amount of sodium nitrite added is reduced from 120mg/kg to 80mg/kg, the effect of pork liver sauce The antioxidant level and color stability did not change significantly.
The compound antioxidant composed of pure rosemary extract and some natural antioxidants has a strong synergistic effect, and has a strong synergistic effect in meat products preservation, color protection, bacteriostasis, and inhibition of flavor changes. superior. Djenane et al. combined VC with α-tocopherol, taurine and rosemary extract, and investigated the antioxidant effect on steak. The study showed that the combined antioxidant effect of rosemary extract and VC The effect of delaying myoglobin oxidation and lipid peroxidation is the best. Experiments show that after adding a combination of rosemary extract and chitosan to pork sausages at 4℃, the shelf life of pork sausages is twice that of pork sausages with rosemary extract. The oxidant has excellent antibacterial and antioxidant effects. Studies have shown that the antioxidant effects of rosemary extract and natural antioxidants have great potential in the application of meat products.
Different storage methods can effectively enhance the antioxidant effect of rosemary extract on meat products. Ying Lisa and others investigated the effects of rosemary, rosemary and high-oxygen modified packaging on the color stability and antioxidant properties of pork. Studies have shown that the combination of rosemary and high-oxygen modified packaging can more effectively delay the oxidation of pork fat process. Li Dahu and others used soy protein isolate doped with rosemary to prepare active protein film, and investigated the effect of protein film on the color change and antioxidant stability of fresh pork under high-oxygen packaging. Buried significantly improved the antioxidant activity of rosemary on pork under high-oxygen conditioning packaging. Experiments show that rosemary extract oil can inhibit lipid oxidation of high-oxygen modified packaged meat products. Rosemary extract combined with vacuum packaging can effectively control the quality deterioration caused by the oxidation of pork fat. Experiments show that the protein isolate film packaging enhances the antibacterial activity of rosemary extract in meat products.
The application of rosemary extract in meat products also has some limitations. First of all, the current technology research on the extraction, separation and purification of active ingredients of rosemary is not perfect, which makes the application cost of rosemary extract in meat products higher. Secondly, there are relatively few studies on the antibacterial and antiseptic effects of rosemary extract on meat products. Finally, the effective components, structure-activity relationship and mechanism of action of rosemary extract are still unclear.