| 摘要 |
<p>Antioxidative and microbiological protection of fats and fat-containing foods, first of all meat and meat products as well as fish and fish products, according to the invention is achieved by addition of a synergistic mixture based on labiatae plant family extract and green tea extract and optionally by additives for improvement of distribution. To improve the distribution in fat or fat- containing food, a salt, maltodextrin, dextrose or other food-approved carrier and/or food- approved emulgator is added to the synergistic mixture. The synergistic mixture contains 0-50 % of carnosolic acid and/or 0-50 % of rosemary acid and 0-50 % epigallocatechin gallate. The mixture is added to meat and meat products as well as fish and fish products in such a dosage that the concentration of carnosolic and/or rosemary acid and epigallocatechin gallate in meat and meat products as well as fish and fish products amounts to at least 1 ppm. Protected meat and meat products as well as fish and fish products preserve their fresh pink colour, texture, taste and fresh flavour.</p> |
