Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage

Cullere, Marco; Tasoniero, Giulia; Secci, Giulia; Parisi, Giuliana; Smit, Paula; Hoffman, Louwrens C.; Zotte, Antonella Dalle

doi:10.1016/j.lwt.2019.03.051

Cited by 28 publications

(12 citation statements)

References 19 publications

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“…The leaves of Artemisia afra and Bidens pilosa have also been used in traditional medicine for the treatment of different diseases [ 98 , 99 ], but they have also been proposed as alternatives to synthetic additives in the meat industry with the aim of developing healthy and safe meat products. In this way, Falowo et al [ 86 ] studied their application in ground pork, a product very susceptible to oxidation, since during grinding there is a breakdown of the muscle membranes, and the reactions between pro-oxidant molecules and unsaturated compounds enhance the formation of free radicals and the propagation of oxidative reactions [ 100 ]. The application of the EO obtained by solvent-free MAE resulted in lower rates of lipid oxidation, especially in the samples with A. afra (1.12 and 1.42 mg MDA/kg vs. 1.46 mg MDA/kg for A. afra and B. pilosa vs. the control sample, respectively).…”

Section: Application Of Plant Extracts In Fresh Meat and Meat Prodmentioning

confidence: 99%

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

et al. 2021

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Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.

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Section: Application Of Plant Extracts In Fresh Meat and Meat Prodmentioning

confidence: 99%

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

et al. 2021

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“…This could explain why even the Ctl and the Hob salami without nitrate were similar in internal color intensity, as determined by the sensory panel (Table 3). In past research considering a similar product, the incorporation of freeze-dried and pulverized "fermented" rooibos extract into different processed meat products from ostrich (Hoffman, Jones, Muller, Joubert, & Sadie, 2014), ungulates (Jones, Hoffman, & Muller, 2015), and rabbit (Cullere et al, 2019) meat species highlighted an effect on the sensory attributes of the respective products. Depending on the type of product, the effects were positive (mitigation of the game meat flavor), neutral (rabbit meat with 0.5% inclusion level), or negative (rabbit meat with 1% and 2% inclusion levels); in all cases, a dose-dependent effect was observed.…”

Section: Sensory Analysismentioning

confidence: 99%

Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami

Smit

Cullere

Zotte

et al. 2020

Food Science & Nutrition

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Honeybush (Cyclopia subternata Vogel) is an indigenous South African shrub enjoyed as hot brewed tea. "Unfermented" honeybush is also a potential antioxidant bioactive extract for foodstuffs due to its polyphenol content. The effect of "unfermented" honeybush extract (Hob; 0.5%) was evaluated in typical Italian salami and compared with nitrate (Nit; 100 mg/kg) and a control (Ctl; without nitrate or honeybush). After 35 days of ripening, Hob had a higher (p < .01) water activity (0.928), compared with Ctl (0.923) and Nit (0.924). Final pH (5.35-5.24) was not affected by treatments. Lower lipid oxidation was observed in Hob and Nit treatments (p < .001) compared with Ctl. Internal color and odor intensity were similar among treatments. Salami with honeybush extract had less spontaneous outer surface mold growth whereas the Ctl showed intermediate growth (p < .05). Honeybush extract seems a promising natural ingredient with antioxidant action. K E Y W O R D S Cyclopia subternata, honeybush extract, Italian type salami, lipid oxidation, natural antioxidant, ripening, sensory traits

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“…World rabbit meat production was around 1.4 million tons in 2018 and it is projected to increase due to a growing consumer's interest for more healthy food products (Cullere et al, 2019). Globally, rabbit meat consumption is estimated to be 300 g/person/year with the highest consumption rate in Europe (1,7 kg/person/ year).…”

Section: Introductionmentioning

confidence: 99%

Effect of the type of packaging on the shelf life of ground rabbit meat

Redondo-Solano

Guzmán-Saborío

Ramírez-Chavarría

et al. 2021

Food sci. technol. int.

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Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 ± 1 °C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product.

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Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage

Cited by 28 publications

References 19 publications

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Effects of honeybush (Cyclopia subternata) extract on physico‐chemical, oxidative and sensory traits of typical Italian salami

Effect of the type of packaging on the shelf life of ground rabbit meat

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