Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

• Published in: Meat science Vol. 69; no. 2; pp. 289 - 296
• Main Authors: Sebranek, J.G., Sewalt, V.J.H., Robbins, K.L., Houser, T.A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.02.2005; Elsevier
• Subjects: antioxidant activity; Aroma and flavouring agent industries; Biological and medical sciences; butylated hydroxyanisole; butylated hydroxytoluene; Color; flavor; flavorings; Food industries; food storage; frozen meat; Fundamental and applied biological sciences. Psychology; lipid peroxidation; Meat and meat product industries; natural additives; plant extracts; pork; precooked foods; refrigeration; rosemary; Rosemary extract; Sausage; sausages; Sensory; sensory evaluation; shelf life; storage time; thiobarbituric acid-reactive substances; Sausage; Rosemary extract; Sensory; Color; Spice; Pork product; Meat product; Rosemary; Extract; Antioxidant; Pork
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2004.07.010

A commercial rosemary extract was evaluated for antioxidant effectiveness at concentrations of 1500 and 2500 ppm in frozen and precooked-frozen pork sausage, and from 500 to 3000 ppm in refrigerated, fresh pork sausage. Thiobarbituric acid-reactive substances (TBARS), objective color values and sensory panel scores, were assessed. For refrigerated sausage, the rosemary extract at 2500 ppm was equally effective as butylated hydroxy anisole (BHA)/butylated hydroxy toluene (BHT). Similarly, the rosemary extract was equally effective as BHA/BHT in maintaining low TBARS values of precooked-frozen sausage. However, the rosemary extract was more effective than BHA/BHT for preventing increased TBARS values or loss of red color in raw frozen sausage.