Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products
Journal
Journal of the science of food and agriculture
Journal Volume
99
Journal Issue
8
Pages
3843
Date Issued
2019-06
Author(s)
Abstract
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.
Subjects
dry ice; fatty acid profile; omega-3 fatty-acid fortified surimi-like meat products; physicochemical properties; polyphenolic profile; rosemary extract
SDGs
Publisher
WILEY
Type
journal article