Luận văn thạc sĩ Công nghệ thực phẩm: Khảo sát khả năng hạn chế quá trình oxy hóa chất béo của các chế phẩm từ hương thảo (Rosmarinus officinalis) trong patty bò

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ABSTRACT

Beside of using as an ingredient to creates a distinctive flavor for food, rosemary also has play an antibacterial and antioxidant function in food For the purpose of application and comparison of the anti-R[LGDQWRIURVHPDU\¶VSURGXFWVWRBHT, a preservative that is being used on most meat products The results of DQWLR[LGDQW DFWLYLW\ HYDOXDWLRQ RI URVHPDU\¶V SURGXFWV JDYH ,&50 values respectively: dried leaf powder: 9,28 g/L; rosemary extract: 0,88 g/L; Spray dried rosemary powder: 3,4 g/L, while the IC50 value of BHT measured was 0,61 g/L The effect of dried rosemary leaf powder, rosemary extract and spray-dried URVHPDU\SRZGHULQOLPLWLQJR[LGDWLRQLQPLQFHGEHHIEHHISDWW\ VWRUHGDW“o

C for a period of 0 to 288 hours surveyed Beef patty containing 300ppm, 600ppm rosemary extract and 2000ppm spray-dried rosemary powder, showed the highest effectiveness in preservation because PoV, TBARS values were maintained at low levels The control sample was damaged after 96 hours, the beef patty supplemented with rosemary extract at 300ppm and 600ppm concentration could be stored for up

to 192 hours Beef patty samples containing 2000ppm spray-dried rosemary powder can preserve products for up to 144 hours Besides, spray-dried rosemary powders show the best effect in stabilizing the sensory properties of beef patty color during storage Therefore, it can be stated that rosemary preparations have potential for use

as a natural preservative that can be used for beef patty

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