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5 rezultati
Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mg kg⁻¹.
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The use of dietary rosemary extract (DRE) at low doses is proposed as a nutritional strategy to improve meat preservation. Lamb diet was supplemented with 0, 200 or 400mg DRE (containing carnosic acid and carnosol at 1:1 w:w) per kg feed during the fattening stage. Meat quality was evaluated in lamb
Combined effect of carnosol, rosmarinic acid and thymol on the oxidative stability of soybean oil using a simplex centroid mixture design.
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BACKGROUND
Oxidation taking place during the use of oil leads to the deterioration of both nutritional and sensorial qualities. Natural antioxidants from herbs and plants are rich in phenolic compounds and could therefore be more efficient than synthetic ones in preventing lipid oxidation reactions.
Improving the sensory and oxidative stability of cooked and chill-stored lamb using dietary rosemary diterpenes.
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Two dietary rosemary extracts (DREs) containing diterpenes (carnosic acid and carnosol at 1:1 and 2:1 w:w) were tested in fattening lambs to stabilize the sensory quality of cooked and chill-stored patties. A total of 63 lambs were fed freely for 80 ± 5 d with a basal diet supplemented or not with
Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere.
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The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400
Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters.
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Herbs and spices are traditional used as food ingredients as well as for their antioxidant properties. The objective of this work was to study the concentration of carnosol, rosmarinic and carnosic acids in rosemary (Rosmarinus officinalis L.) and oregano leaves (Origanum vulgare L.), and their
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