Rosemary belongs to the labiaceae shrub, is an important spice plant and herbal plant, mainly contains rosmarinic acid, carnosic acid, carnophenol and other components, has good antibacterial and antioxidant effects, is widely used in the field of food preservation.
1.
Application of rosemary extract in preservation and processing of meat products
Rosemary extract can not only improve the quality of meat products by slowing down fat oxidation, but also prolong the shelf life of meat products by inhibiting the growth of microorganisms. At the same time, it can also improve the sensory quality of meat products during storage by maintaining the stability of meat color.
Rosemary extract can not only improve the quality of meat products by slowing down fat oxidation, but also prolong the shelf life of meat products by inhibiting the growth of microorganisms. At the same time, it can also improve the sensory quality of meat products during storage by maintaining the stability of meat color.
2.
Application of rosemary extract to aquatic products preservation. Rosemary extract has a broad application prospect in the field of preservation of aquatic products because of its good antioxidant and bacteriostatic effects.
3.
Application of rosemary extract in oil storage. Due to the action of oxygen, light, microorganisms, enzymes and so on in the air, the oil is easy to produce a sour smell during storage, and even toxic compounds. Rosemary extract can effectively inhibit lipid peroxidation of vegetable oil and animal oil when added as an antioxidant.