Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega‐3 fatty‐acid‐fortified surimi‐like meat products

• Published in: Journal of the science of food and agriculture Vol. 99; no. 8; pp. 3843 - 3851
• Main Authors: Wang, Yu‐Zhu, Wang, Sheng‐Yao, Fu, Shih‐Guei, Yang, Deng‐Jye, Yu, Yu‐Shan, Chen, Jr‐Wei, Chen, Yi‐Chen
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.06.2019; John Wiley and Sons, Limited
• Subjects: Acids; Antioxidants; Centrifugation; Combined treatment; Cutting; Dry ice; Ethanol; fatty acid profile; Flaxseed oil; Lipid peroxidation; Lipids; Manufacturing; Meat; Meat products; omega‐3 fatty‐acid fortified surimi‐like meat products; Organic chemistry; Peroxidation; Phenols; physicochemical properties; polyphenolic profile; Rosemary; rosemary extract; Rosmarinic acid; Rosmarinus officinalis; Storage; Surimi; Technology utilization; Thiobarbituric acid; rosemary extract; physicochemical properties; polyphenolic profile; dry ice; fatty acid profile; omega-3 fatty-acid fortified surimi-like meat products
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9606

BACKGROUND Lipid peroxidation entails major quality degradation in omega‐3 (ω‐3) fatty‐acid‐fortified surimi‐like meat products upon storage. Currently, the use of label‐friendly alternatives to synthetic antioxidants is encouraged in the industry. Hence, we aimed to examine the applicability of the hurdle‐technology concept, using an 80% (v/v) ethanol solution to obtain rosemary extracts (REs) containing substantial amounts of polyphenol, and dry ice (DI) which can create a cryogenic environment, on the physicochemical stabilities of ω‐3 fatty‐acid (FA)‐fortified meat products after manufacturing and storage periods. The polyphenolic profiles of the REs were also investigated. RESULTS Carnosol and rosmarinic acid are major phenolic components in REs. Furthermore, DI addition during the chopping procedure increased (P < 0.05) whiteness values and hardness of products, while total ω‐3 and ω‐6 FAs were relatively well preserved (P < 0.05) in products with flaxseed oil premixed with RE. During 14‐day storage at 4 °C, combined treatment with RE and DI decreased (P < 0.05) thiobarbituric acid reactive substance (TBARS) levels and the centrifugation loss of products. Single or combined treatment with RE and/or DI decreased (P < 0.05) TBARS levels in products after 60 days of storage at −20 °C. CONCLUSION Due to the antioxidant‐polyphenol profile of REs and a possible oxygen exclusion of DI treatment under atmospheric pressure during food manufacturing, application of the hurdle‐technology concept, using treatment with both RE and DI, can reduce lipid peroxidation and maintain a greater water‐holding capacity of ω‐3 FA‐fortified meat products upon storage. © 2019 Society of Chemical Industry