Effect of Rosemary Extract on Lipid Oxidation and Quality of Beef Meat Balls during Frozen Storage
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Abstract:
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.
