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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

Author:
Cullere, Marco, Tasoniero, Giulia, Secci, Giulia, Parisi, Giuliana, Smit, Paula, Hoffman, Louwrens Christiaan, Dalle Zotte, Antonella
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 31-38
ISSN:
0023-6438
Subject:
Aspalathus linearis, cold storage, color, drip loss, fatty acid composition, lipid peroxidation, manufacturing, meat patties, pH, peroxide value, rabbit meat, sensory properties, total volatile basic nitrogen
Abstract:
In the present study, rabbit meat patties were formulated with increasing incorporation levels of a fermented rooibos extract (Aspalathus linearis; R): Control (C), R1, R2 and R3 (0, 0.5, 1, 2% w/w R inclusion, respectively). Meat patties were subjected to a 7-day refrigerated storage trial, simulating retail display conditions. At day 0, 1, 3 and 6 of storage, patties drip loss, pH, L*a*b* colour traits (raw patties) and peroxide value (cooked patties) were analysed; at days 0 and 6, total volatile basic nitrogen (raw patties), fatty acid profile and sensory traits (cooked patties) were analysed. Increasing R incorporation levels lowered pH values of rabbit meat patties and increased their redness and yellowness indexes compared to the C group (P < 0.0001). R-treated cooked patties were protected from lipid oxidation compared to C ones (P < 0.0001), and this status was maintained up to the end of the trial. R1 rabbit meat patties showed sensory traits comparable to the C group, whereas R2 and R3 treatments provided negative outcomes. Based on the above-mentioned findings, rooibos can be considered a promising natural additive in the manufacturing of rabbit meat patties, up to the 0.5% incorporation level.
Agid:
6350441