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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

Cullere, Marco, Tasoniero, Giulia, Secci, Giulia, Parisi, Giuliana, Smit, Paula, Hoffman, Louwrens Christiaan, Dalle Zotte, Antonella
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 31-38
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
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.