Abstract
Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose™) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content. A synergetic antioxidant effect of carnosol on carnosic acid content was also noticed to an extent of 1:1 (w/w) ratio, and further increase in carnosol content showed no improvement in the antioxidant efficacy. Finally, stabilized paprika and optimized rosemary extract containing carnosic acid and carnosol in 1:1 (w/w) ratio was successfully applied to produce naturally colored meat suitable for storage at 4 ± 1 °C.
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Acknowledgements
The authors are grateful to M/s Akay Flavours & Aromatics Pvt. Ltd, Cochin, India for financial support and for the lot samples produced in their GMP-certified manufacturing plant.
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The authors have declared that there is no conflict of interest. StabilRose™ is the registered trademark of M/s Akay Flavours & Aromatics Pvt. Ltd, for their rosemary antioxidants.
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Rajeev, P.S., Johannah, N.M., Gopakumar, G. et al. Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties. J Food Sci Technol 54, 1665–1677 (2017). https://doi.org/10.1007/s13197-017-2599-3
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DOI: https://doi.org/10.1007/s13197-017-2599-3