Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro (PD), Italy; Department of Animal Sciences, University of Stellenbosch, Western Cape, Stellenbosch, 7602, South Africa
Cullere, M., Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro (PD), Italy; Hoffman, L.C., Department of Animal Sciences, University of Stellenbosch, Western Cape, Stellenbosch, 7602, South Africa; Dalle Zotte, A., Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro (PD), Italy
This study consisted of two trials aiming to evaluate, for the first time, the antioxidant potential of rooibos in meat products. With this purpose, the first trial evaluated three unfermented (green) rooibos forms (dried leaves, water extract, freeze-dried extract) added at 2% inclusion level to ostrich meat patties on an 8-day shelf-life trial. A Control group without green rooibos inclusion was also considered. The second trial evaluated the addition of different concentrations (0%, 0.25%, 0.5% and 1%) of a fermented rooibos extract to nitrite-free ostrich salami. The 2% green rooibos inclusion considerably lowered the TBARS content of ostrich patties, in this way extending their shelf-life. The fermented form (0.5% and 1%) was also effective in delaying lipid oxidation in ostrich salami until 15 days of ripening. The antioxidant potential of both green and fermented forms of rooibos in meat products was confirmed, even if its effect on lipid oxidation requires further study and long-term effects are not yet fully understood. © 2013 Elsevier Ltd.
Lipid oxidation; Ostrich meats; Rooibos; Salami; TBARS; Oxidation; Meats; antioxidant; plant extract; thiobarbituric acid reactive substance; animal; article; Aspalathus; chemistry; color; drug effect; fermentation; lipid metabolism; meat; ostrich; oxidation reduction reaction; pH; plant leaf; analysis; Aspalathus; drug effects; lipid metabolism; meat; oxidation reduction reaction; Animals; Antioxidants; Aspalathus; Color; Fermentation; Hydrogen-Ion Concentration; Lipid Metabolism; Meat Products; Oxidation-Reduction; Plant Extracts; Plant Leaves; Struthioniformes; Thiobarbituric Acid Reactive Substances; Animals; Antioxidants; Aspalathus; Color; Fermentation; Hydrogen-Ion Concentration; Lipid Metabolism; Meat Products; Oxidation-Reduction; Plant Extracts; Plant Leaves; Struthioniformes; Thiobarbituric Acid Reactive Substances