EFFECT OF MUGWORT AND ROSEMARY EITHER SINGLY, OR COMBINATION WITH ASCORBIC ACID ON SHELF STABILITY OF PORK PATTIES

The effects of mugwort extract (ME), rosemary extract (RE) and ascorbic acid (AC), added singly or in combination, on lipid oxidation and color stability of raw pork patties stored for 15 days were investigated. Lipid oxidation (peroxide value, conjugated diene, thiobarbituric acid reactive substances) and color stability (metmyoglobin, total color difference, hue angle and chroma value) of pork patties were all analyzed. Antioxidant combination group effectively prevented lipid and pigment oxidation compared to the single antioxidant group and the control. The best antioxidant combination (P< 0.05) was obtained by the AC+ME+RE (0.05% AC+0.05% ME+0.05% RE), for which the values of lipid and myoglobin oxidation were lower at the end of the storage period (15 days). Therefore, the results demonstrated that antioxidant combination may be a promising method of delaying oxidative deterioration and maintaining the storage quality of pork patties during refrigerated period.