Antioxidative activity of rosemary extract in lipid fraction of minced meat balls during storage in a freezer.

摘要: The influence of ethanol rosemary extract on lipid fraction minced meat balls during storage in the freezer was studied. quality stored products evaluated sensorically by scale method and profiling taste aroma. Oxidative changes were investigated base malonaldehyde content. It observed that addition delayed oxidation products. antioxidative effect related to concentration this product. sensory their intensity depended amount added time storage. appearance rancid