Rosemary extract powder contains phenols, acids, flavonoids and other main components. It has superior antioxidant properties, and its antioxidant properties are even better than those of phenolic compounds alone. At the same time, rosemary extract will affect the permeability of bacterial cell membranes. , Protein metabolism and DNA replication, make bacterial metabolism disorders, so as to play a certain antibacterial effect. Adding rosemary extract when processing meat products can not only delay the oxidation reaction in meat products, but also inhibit the growth of microorganisms. Therefore, as a natural antioxidant and preservative, rosemary extract has wide application prospects in the research of meat products.
1. Antioxidant and antiseptic effects
a. Application in sausage products
Sausages are prone to deterioration and discoloration due to light or oxidation during storage. Rosemary extract powder can be added to sausages as a natural antioxidant. Rosemary extract can keep the brightness value, redness value and yellowness value of sausages stable, and can effectively delay the discoloration of sausages.
b. Application in ham products
Adding rosemary to ham products can delay the spoilage of ham products and improve the color and aroma of ham products.
c. Application in other meat products
There are many varieties of meat products, and rosemary extract can also be added to other meat products as natural antioxidants and preservatives.
2. Synergistic effect with antioxidants
The compound antioxidant composed of rosemary extract powder and some natural antioxidants has a strong synergistic effect and has superior effects in meat product preservation, color protection, bacteriostasis, and inhibition of flavor changes. Studies have shown that the combined antioxidants of rosemary extract and VC have the best effect on delaying myoglobin oxidation and lipid peroxidation.
