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Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum‐packaged Ground Ostrich Meat
Author(s) -
Seydim Atif C.,
GuzelSeydim Zeynep B.,
Acton Jim C.,
Dawson Paul L.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2006.tb12409.x
Subject(s) - sodium lactate , food science , sodium , chemistry , vacuum packing , organic chemistry
Vacuum‐packaged ground ostrich meat patties containing 2% sodium lactate (SL), 0.2% rosemary extract as oleoresin (RE), or their mixture (MIX) were evaluated and compared with control for their storage stability at 3 ± 1 °C in the dark by measuring pH, 2‐thiobarbituric acid‐reactive substance (TBARS) values, sample color (CIE L *, a *, b *, Hue and Chroma), and microbiological content. The pH values of ostrich patties, ranging from 6.03 to 6.13, were not affected by treatment ( P < 0.05). At 9 d of storage, TBARS concentration for control samples containing no additives was 1.64 mg malonaldehyde/kg meat. Addition of RE to the ground ostrich meat inhibited lipid oxidation during storage at 3 ± 1 °C ( P < 0.05). TBARS values of SL‐added samples were lower than control samples ( P < 0.05); addition of SL also delayed the oxidation. It was found that RE had a protective effect on color, whereas addition of SL decreased CIE a * values ( P < 0.05). SL, either alone or with RE, was effective in inhibiting total aerobic bacteria (TAB), coliforms, lactic acid bacteria (LAB), and Brochothrix thermosphacta in ostrich patties ( P < 0.05) and provided a 2‐log reduction in microbial population during storage. In addition, RE did not have a significant effect on microbial growth at the concentration used in this study.