Technical Information

COMPARATIVE STUDY OF THE IMPACT OF ROSEMARY EXTRACT ON THE QUALITY ATTRIBUTES OF RAW FROZEN GROUND BEEF PATTIES

Quality loss in meat products is commonly caused by color and flavor changes that signal the onset of rancidity. The experiments outlined in this paper describe the use of FORTIUM^®brand RGT12 Plus Dry (NaturFORT^TMbrand 12 Dry Flavor), a combination of green tea and rosemary extract, and FORTIUM^®brand R30 Liquid, rosemary extract, in delaying these undesirable changes in raw frozen ground beef. Fresh ground beef was treated with 0.05% FORTIUM R30, 0.2% and 0.3% FORTIUM RGT12 Plus Dry and compared to untreated ground beef. Samples were analyzed for thiobarbituric acid-reactive substances (TBARS), Hunter Colorimeter a* values, and informal sensory evaluation to determine preferences between samples. The results of the TBARS analysis showed that both levels of FORTIUM RGT12 Plus Dry had significantly lower (p<0.05) TBARS than the untreated control patties at all sampling periods except d 0 and d 263 where there were no differences between any of the treatments. Hunter analysis showed the 0.3% FORTIUM RGT12 Plus Dry treated patties had significantly higher (p<0.05) a* values than the untreated control at all sampling periods except d 41 and d 220, for which there were no differences between any of the treatments. Sensory evaluation showed, with the exception of d 263, samples treated with FORTIUM RGT12 Plus Dry (either 0.2% or 0.3%) were the most preferred. These results suggest that treating raw frozen ground beef with FORTIUM RGT12 Plus Dry would provide an improvement in oxidative stability and maintain more of the desirable red color as compared to untreated raw frozen ground beef. Request full study

NATURFORT^TM BRAND 12 DRY EXTRACT IN GROUND PORK

Quality loss in high-fat meat products is commonly caused by color and flavor changes that typify the onset of rancidity. The experiments outlined in this paper describe the successful use of a combination of green tea and rosemary extracts in delaying these undesirable changes in both raw and precooked ground pork. Treatment of ground pork with 0.2% NaturFORT^TM brand 12 Dry Extract successfully delayed the development of warmed over flavor (WOF) in cooked ground pork crumbles (TBARS = 2.00 mg/kg) when compared to an untreated control (TBARS = 7.71 mg/kg). Additionally, refrigerated fresh ground pork treated  with 0.2% NaturFORT 12 Dry Extract maintained its desirable red color for a significantly longer period of time (P<0.05) compared to the untreated control. The a* value (redness) of the treated sample on day 10 was similar to the untreated control on day 4 and the a* value of the treated sample on day 14 was similar to the untreated control on day 8. Request full study

FORTIUM^® BRAND RGT 12 PLUS DRY extract PROVIDES COLOR AND FLAVOR PROTECTION SUPERIOR TO GREEN TEA EXTRACT IN GROUND PORK

Quality loss in high-fat meat products is commonly caused by color and flavor changes that typify the onset of rancidity. The experiments outlined in this paper describe the successful use of FORTIUM^® brand RGT 12 Plus Dry Extract, a combination of green tea and rosemary extracts, in delaying these undesirable changes in both raw and cooked ground pork. Treatment of ground pork with 0.2% FORTIUM RGT 12 Plus Dry Extract successfully delayed the development of warmed-over flavor in cooked ground pork crumbles (TBARS = 0.62 mg/kg) when compared to 0.05% green tea extract and an untreated control (TBARS = 1.57 mg/kg and 5.85 mg/kg). Additionally, fresh, refrigerated raw ground pork treated with 0.2% FORTIUM RGT 12 Plus­­­­­ Dry Extract maintained a desirable red color for a significantly longer period of time (P<0.05) compared to the untreated control and green tea treatments. The a* value (redness) of the FORTIUM RGT 12 Plus Dry Extract samples on day 12 was similar to the green tea treated samples on day 5 and the untreated control on day 6. Request full study

DELAYING THE OXIDATIVE RANCIDITY OF PRECOOKED REFRIGERATED CHICKEN PATTIES WITH FORTIUM^® BRAND R10 DRY NATURAL ROSEMARY FLAVORING

The objective of the project was to maintain the overall quality of cooked chicken by using the natural rosemary based flavor, FORTIUM^® brand R10 Dry. Two separate batches of chicken patties were prepared with the following treatments: (1) untreated, (2) 1500 ppm FORTIUM R10 Dry and (3) 2500 ppm FORTIUM R10 Dry, calculated on total product weight. Additionally, the patties were seasoned with 0.3% salt. All samples were packaged into sealed aluminum pouches and cooked at 80-85°C for 10 minutes. Lipid oxidation of the patties was monitored over a period of 10 days during refrigerated storage (4°C) via thiobarbituric acid reactive substances (TBARS) and aldehyde recovery on precooked chicken patties, while the warmed-over flavor was monitored via sensory analyses on reheated precooked chicken patties.  The results clearly demonstrated that untreated processed chicken meat quickly oxidized during refrigerated storage. The addition of either 1500 or 2500 ppm FORTIUM R10 Dry had a positive effect on the sensory scores and TBARS values of reheated chicken patties. Thus, FORTIUM R10 Dry could serve as a natural and label friendly product in maintaining freshness and flavor of precooked chicken patties. Request full study

INCREASING THE COLOR STABILITY OF OIL SOLUBLE PAPRIKA OLEORESIN DURING STORAGE IN AMBIENT LIGHT OR AT ELEVATED TEMPERATURES

Delaying color loss of paprika is crucial to manufacturers. Under light induced storage conditions, both FORTIUM^®brand R40 Natural Rosemary Flavoring and FORTIUM^® brand MTD10 Plant-Derived Antioxidant delayed color loss in oil soluble oleoresin. Under heat induced storage conditions, FORTIUM R40 Natural Rosemary Flavoring outperformed FORTIUM MTD10 Plant-Derived Antioxidant. Request full study