EFFECT OF TAXIFOLIN, ROSEMARY AND SYNTHETIC ANTIOXIDANTS TREATMENT ON THE MECHANICALLY SEPARATED POULTRY MEAT LIPID PEROXIDATION

摘要

The impact of some natural (taxifolin, rosemary oleoresin extract, dried rosemary) and synthetic (Frisheks-S, sodium erythorbate, ascorbic acid) antioxidants onperoxidative processes in the lipid fraction of mechanically separated poultry meat, produced from raw materials stored up to 3 months, was examined. The degree of rancidity (TEARS), pH-value and haem iron content were determined. Taxifolin (120 mg kg"') and rosemary oleoresin extract (400 mg kg~(-1)) reduced statistically significant the TEARS content. Among synthetic antioxidants Frisheks-S (5 g kg"') developed the strongest inhibitory effect towards peroxidative processes. Tested antioxidants accelerated significantly lipid peroxidation processes when mechanically separated poultry meat was produced by stored more than 1 month (-18°C) raw materials. TEARS value in all tested groups was considerably below 3 mg kg~(-1).