Comparative Study on the Effect of Rosemary Extract and Sodium Ascorbate on Lipid and Pigment Oxidative Stability of Liver Pate

Abstract

A comparative study on the antioxidant effect of rosemary extract (RE) and sodium ascorbate (SA) on lipid and color oxidation of liver pâté was done. During the 48 hour experimental time all the pâtés were wrapped in a foil and stored in cold room of 3.5°C under light of 1000 lux. Color stability was monitored by instrumental color measurement (CIE L*a*b* color space) lipid stability was measured by the determination of the 2-thiobarbituric acid reactive substances (TBARS). In the present study RE doses range (0,125, 250, 375 and 500 ppm) showed no significant (p>0.05) and linear effect on color stability. However the RE revealed a significant effect (p<0.05) against lipid oxidation and linearly reduces the TBARS number. The added SA doses (0, 250, 500, 750 and 1000 ppm) revealed significant (p<0.05) and linear effect in reducing discoloration. However, the studied SA dose ranges showed no significant (p>0.05) effect on TBARS number. In this study RE showed better performance against lipid oxidation and SA was potent against discoloration. The effect of the added spices used in manufacturing of the studied product showed no significant (p>0.05) effect against lipid and color oxidation.