Antioxidant Activities Of Spice Extracts In Prepared Meat Products

Prepared meat products are rich in nutrients, convenience, fast, and more favored by consumers. However, during storage, transportation and consumption these products were facing very serious problems, mainly in the susceptible to microbial contamination and liqid oxidation, thereby leading to unacceptable color, bad sensory smell and deterioration.The synthetic antioxidants are widely used in the food industry, such as butylated hydroxyltoluene (BHT) and butylated hydroxyanisole (BHA), although the effect was obvious. However, the use of synthetic antioxidants had been associated with potential health risks. In recent years, a lot of research showed that the natural plant extracts had antioxidate and antimicrobial activity. Spice extracts had become a hot topic of research. In this paper, spice extracts was used to test its antioxidant and antimicrobial effect for the beef balls and patties products. The results showed as follows:The rosemary, clove, and cassia extract at0.04%concentration level were added to beef balls, during the storage period quality of balls were determined, Results showed that compare with the control spice extract could retard lipid oxidation significantly (P<0.05), inhibition of microbial growth significantly(P<0.05), the best is added rosemary extract. Color results showed that: L*-value increased, and a*-value decreased. The samples with spice extracts also had better texture and water holding capacity after storage (P<0.05). After120days storage, the samples with spice extracts also had better sensory flavor and color than that of control.Different levels of rosemary extract (0%,0.02%,0.04%,0.06%, w/w) were added into frozen (-18℃) beef balls, during the storage period quality of balls were determined. Results showed that Peroxidate value (PV) and thiobarbituric acid reactive substances (TBARS) were decreased with addition of rosemary extract. The inhibitory effect enhanced as the adding level of the extract increased. The result revealed that rosemary extract had no great influence on the sensory quality, and had the ability to delay lipid oxidation.The effect of commercial antioxidants, added individually or in combination, on quality of A patties stored for120days was investigated. Results showed that BHA, sodium erythorbate and a-tocopherol added combination had significant antioxidative function (P<0.05), the best was added:0.1g/kg BHA+0.25g/kg sodium erythorbate+0.25g/kg a-tocopherol. The effect of spice extracts (clove and cassia) and commercial antioxidants, added individually or in combination, on lipid oxidation and sensory quality of B patties stored for120days was investigated. Results showed that spice extracts (clove and cassia) and commercial antioxidants added combination had significant antioxidative function (P<0.05), the best was added:0.1g/kg cassia extract+0.1g/kg clove extract+0.1g/kg EDTA. Therefore, spice extract can partly replace synthetic antioxidants, delaying lipid oxidant and resulting in further extension of shelf life.