将不同浓度的迷迭香提取物（0、0.02%、0.04%和0.06%）添加到牛肉丸中，并以0.02%丁基羟基茴香醚（BHA）做对照，测定迷迭香处理组和对照组牛肉丸在冻藏过程中的过氧化物值（PV）、硫代巴比妥酸值（TBARS）、色差值（L*值、a*值）、保水性和质构特性，并对牛肉丸进行感官评价，考察迷迭香提取物对牛肉丸脂肪氧化和品质特性的改善作用。结果表明，迷迭香提取物可显著降低冻藏牛肉丸的PV值和TBARS值，抑制牛肉丸的脂肪氧化程度；同时，提高牛肉丸的a*值，使其保持良好的色泽；迷迭香提取物还能降低牛肉丸的蒸煮损失和解冻损失，改善牛肉丸的保水性；硬度、弹性和咀嚼性等质构特性也得到改善；感官评价结果显示，迷迭香处理组牛肉丸的感官评分较高，具有良好的感官品质。因此，迷迭香提取物具有抑制冻藏肉牛丸制品脂肪氧化和改善其食用品质的潜在应用价值。

Different concentrations of rosemary extract (0%, 0.02%, 0.04%, and 0.06%) were added to beef meat balls, and beef meat balls with 0.02% butylhydroxyanisole (BHA) were used as the control. The peroxidate value (PV), content of thiobarbituric acid reactive substances (TBARS), color, water-holding capacity, as well as textural and sensory properties were evaluated to determine any improvement brought about by rosemary extract on lipid oxidation and quality of beef meat balls. The results showed that rosemary extract significantly decreased PV and TBARS content, thus inhibiting lipid oxidation. The a* value increased and good color was maintained. The thawing and cooking losses declined with the use of rosemary extract, while water-holding capacity and textural properties, including hardness, springiness, and chewiness, improved. Beef meat balls with rosemary extract showed higher sensory values and good sensory properties. Therefore, rosemary extract have potential applications in the inhibition of lipid oxidation during frozen storage, thus improving quality of beef meat balls.

黑龙江省科技计划项目（GC13B212）；国家十二五科技支撑计划项目（2012BAD28B02）；国家自然科学青年基金项目（31301509）