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

BACKGROUND: The lipid peroxidation is a major quality degradation in an omega-3 (ω-3) fatty-acid fortified surimi-like meat product upon the storage. Currently, the usage of label-friendly alternatives to synthetic antioxidants is encouraged in the industry. Hence, we aimed to examine the possibility of hurdle-technology concept, by using rosemary extracts obtained by 80% ethanol solution extraction (REs) and dry ice (DI) which contain a plenty of polyphenol and can create a cryogenic environment, respectively, on the physicochemical stabilities of ω-3 fatty-acid fortified meat products after manufacture and storage period. Meanwhile, the polyphenolic profile of this RE 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 preserved (p<0.05) in products with flaxseed oil premixed with RE. During a 14-day storage at 4°C, the combined treatment of RE and DI decreased (p<0.05) TBARS levels and the centrifugation loss of products. A single or combined treatment of RE and DI decreased (p<0.05) TBARS levels in products after 60 days of -20°C storage.

CONCLUSION: Due to the antioxidant-polyphenol profile of REs and a possible oxygen exclusion of DI under atmospheric pressure during food manufacturing, a hurdle-technology concept by using both RE and DI treatment can reduce the lipid peroxidation and keep a better water holding capacity of ω-3 FA fortified meat products upon storage. This article is protected by copyright. All rights reserved.