Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties

Abstract

The effects of mugwort extract (ME), rosemary extract (RE) and ascorbic acid (AC), added singly or in combination, on lipid oxidation and color stability of raw pork patties stored for 15 days were investigated. Lipid oxidation (peroxide value, conjugated diene, thiobarbituric acid reactive substances) and color stability (metmyoglobin, total color difference, hue angle and chroma value) of pork patties were all analyzed. Antioxidant combination group effectively prevented lipid and pigment oxidation compared to the single antioxidant group and the control. The best antioxidant combination (P < 0.05) was obtained by the AC+ME+RE (0.05% AC + 0.05% ME + 0.05% RE), for which the values of lipid and myoglobin oxidation were lower at the end of the storage period (15 days). Therefore, the results demonstrated that antioxidant combination may be a promising method of delaying oxidative deterioration and maintaining the storage quality of pork patties during refrigerated period. Practical Applications Antioxidant combination group was much more useful for preventing lipid and myoglobin oxidation in raw pork patties than that of control and single antioxidant group. The development of prevention strategies using antioxidant combination deserves more attention. However, the investigation of antioxidant combination in a range of food processing systems is still needed for successful application in meat and meat products. These results seem to support the reason why synergistic effect of antioxidant combination and natural antioxidant combination may prove useful as a health promoting antioxidant for the meat industry.