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The antioxidative properties of rosemary oleoresin and inhibition of off‐flavours in precooked roast beef slices
Author(s) -
Murphy Anna,
Kerry Joe P,
Buckley Joe,
Gray Ian
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199806)77:2<235::aid-jsfa30>3.0.co;2-l
Subject(s) - butylated hydroxyanisole , oleoresin , butylated hydroxytoluene , chemistry , tbars , food science , antioxidant , sodium , biochemistry , organic chemistry , lipid peroxidation
The antioxidant properties of rosemary oleoresin in precooked roast beef slices were compared to those of a butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) combination, sodium tripolyphosphate and sodium citrate, during both refrigerated and frozen storage. Their antioxidant properties were measured by means of TBARS (TBA‐reactive substances) and sensory scores. Sodium tripolyphosphate was the most effective antioxidant during both storage periods. Rosemary oleoresin in combination with sodium tripolyphosphate proved to be effective during both storage periods, but in particular, during frozen storage at preventing an increase in TBARS and at improving the flavour preference for the roast beef slices. Sodium citrate proved to be an ineffective antioxidant. The treatments containing salt, phosphate plus BHA/BHT and salt plus BHA/BHT had comparable antioxidative properties to the treatments containing salt, phosphate and rosemary and salt and rosemary, respectively. No overall significant correlation coefficients were obtained between the TBARS and the sensory scores. © 1998 SCI.