The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices

✍ Scribed by Murphy, Anna; Kerry, Joe P; Buckley, Joe; Gray, Ian

• Book ID: 101224305
• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 181 KB
• Volume: 77
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199806)77:2<235::aid-jsfa30>3.0.co;2-l

✦ Synopsis

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 e †ective antioxidant during both storage periods. Rosemary oleoresin in combination with sodium tripolyphosphate proved to be e †ective during both storage periods, but in particular, during frozen storage at preventing an increase in TBARS and at improving the Ñavour preference for the roast beef slices. Sodium citrate proved to be an ine †ective 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 signiÐcant correlation coefficients were obtained between the TBARS and the sensory scores.

1998 SCI.