Premium
Antioxidant and Antimicrobial Activity of Rosemary Extract in Chicken Frankfurters
Author(s) -
Rižnar Klavdija,
Čelan ŠTefan,
Knez ŽEljko,
ŠKerget Mojca,
Bauman Davorin,
Glaser Roman
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00130.x
Subject(s) - food science , preservative , chemistry , carnosic acid , antioxidant , antimicrobial , lipid oxidation , ingredient , total viable count , biochemistry , bacteria , biology , organic chemistry , genetics
The antioxidant and antimicrobial effects of commercially available oil‐soluble rosemary extracts VivOX 20 and VivOX 4 were investigated against lipid oxidation and microbial growth in vacuum‐packed chicken frankfurters. The content of the main active ingredient, carnosic acid, in extracts was 20% and 4% (w/w), respectively. For comparison, the activity of commercially available preservative Robin LI LS was also tested. The control was chicken frankfurters made without test additives. Antioxidant activity tests were performed at 3 storage temperatures (4, 12, 25 °C), using the Rancimat method. Antimicrobial effect was investigated by aerobic plate count. Results showed that both rosemary preparations possess antioxidant and antimicrobial properties that may make them useful in the food industry. In chicken frankfurters with added VivOX 20 and VivOX 4, higher oxidative stability was exhibited at all storage temperatures, as in frankfurters with Robin LI LS. Addition of VivOX 20, VivOX 4, and Robin LI LS also significantly reduced the aerobic plate count, compared to controls, stored at 4 or 12 °C.