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| Synergistic Inhibition of Induced Lipid Oxidation in Pork Fat by Rosemary Essential Oil |
| LIU Wenying;QI Biao;CHENG Xiaoyu;QIAO Xiaoling;WANG Shouwei;LI Jiapeng;ZHANG Ruimei |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences,
Beijing 100068, China |
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Abstract The process of lipid oxidation in pork fat with was investigated by drawing the time course curves of induced oxidation at 90℃ and high-oxygen conditions, and the antioxidant effects of rosemary essential oil singly or in combination with VE on pork fat were examined. The oxidation induction times of fat samples added with 0, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30 g/kg rosemary essential oil or 0.25 g/kg rosemary essential oil plus 0.05 g/kg VE were 190, 228, 301, 344, 393, 408, 467, and 497 min, respectively, suggesting a linear relationship between oxidation induction time and rosemary essential oil concentration. Under the accelerated oxidation conditions in this study, pork fat was rapidly oxidized, which, however, was inhibited by the added rosemary essential oil with a signiifcant dose-effect relationship, mainly at the early stage of oxidation. Furthermore, enhanced antioxidant effect was observed when rosemary essential oil was combined with VE, indicating a synergism between the two antioxidants.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2014, Vol. 28 
