Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

Abstract

AbstractBACKGROUND: There is great interest in the use of naturally occurring antioxidants to delay oxidation in meat products. The effect of rosemary extract (RE), green tea extract (TE), tocopherol, trolox, ascorbic acid (AA) and ascorbyl palmitate (AP), at levels of 50–200 ppm of antioxidant components, on colour (CIE L*a*b*), lipid (TBARS) and protein oxidation (thiol groups) in fresh, frozen and cooked pork patties during illuminated chill storage was investigated. Individual components of RE and TE were also tested.RESULTS: RE, TE, AP, tocopherol and trolox equally inhibited lipid oxidation in fresh and frozen patties, whereas for cooked patties RE was most effective. AA stimulated lipid oxidation. No dose effect in the range of 50–200 ppm was found for fresh and frozen patties, whereas for cooked patties higher doses of RE and TE more efficiently prevented lipid oxidation. Protein oxidation was hardly influenced by antioxidant treatment. Colour stability decreased as follows: tocopherol, AA and AP > RE and TE > trolox. Antioxidant properties of the extracts and their major antioxidant components were comparable.CONCLUSION: The relative effect of the antioxidants depends on the oxidation parameter assessed, the applied dose and the hydrophilic/lipophilic character. Copyright © 2009 Society of Chemical Industry