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<p>This study evaluated the antioxidant activities of decolorized rosemary powder (DRP) and non-decolorized rosemary powder (nRP) and assessed the quality characteristics of pork patties with these additives at different pH levels during refrigerated storage. DRP increased redness and decreased yellowness compared to nRP. There was no difference in ABTS scavenging activity, reducing power, or total phenolic content, but DRP showed higher ion-chelating ability than nRP at all concentrations (<i>p</i> &lt; 0.05). Rosemary addition did not affect the pH of pork patties. Patties with DRP were lighter, redder, and less yellow than those with nRP. Lipid oxidation progressed faster in patties without antioxidants at low pH, whereas TBARS and POV values were lower in patties with DRP and nRP than in the control (<i>p</i> &lt; 0.05). These results suggest that DRP can retard lipid oxidation in pork patties without affecting their color.</p>

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Evaluation of antioxidant activity of decolorized rosemary power and its application to pork patties at different pH during refrigerated storage

  • 期刊论文

  • 发表日期：

    2026年1月16日

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  • Yujin Nam,
  • Koo Bok Chin

摘要

This study evaluated the antioxidant activities of decolorized rosemary powder (DRP) and non-decolorized rosemary powder (nRP) and assessed the quality characteristics of pork patties with these additives at different pH levels during refrigerated storage. DRP increased redness and decreased yellowness compared to nRP. There was no difference in ABTS scavenging activity, reducing power, or total phenolic content, but DRP showed higher ion-chelating ability than nRP at all concentrations (p < 0.05). Rosemary addition did not affect the pH of pork patties. Patties with DRP were lighter, redder, and less yellow than those with nRP. Lipid oxidation progressed faster in patties without antioxidants at low pH, whereas TBARS and POV values were lower in patties with DRP and nRP than in the control (p < 0.05). These results suggest that DRP can retard lipid oxidation in pork patties without affecting their color.