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.

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 / Marco Cullere, Giulia Tasoniero, Giulia Secci, Giuliana Parisi, Paula Smit, Louwrens Christiaa Hoffman, Antonella Dalle Zotte. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - STAMPA. - 108:(2019), pp. 31-38. [10.1016/j.lwt.2019.03.051]

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

Giulia Secci
Formal Analysis
;
Giuliana Parisi
Writing – Review & Editing
;
2019

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.
2019
108
31
38
Marco Cullere, Giulia Tasoniero, Giulia Secci, Giuliana Parisi, Paula Smit, Louwrens Christiaa Hoffman, Antonella Dalle Zotte
File in questo prodotto:
File Dimensione Formato  
2019_RooibosRabbit_LWT Proof.pdf

Accesso chiuso

Descrizione: Accepted manuscript
Tipologia: Altro
Licenza: Tutti i diritti riservati
Dimensione 521.36 kB
Formato Adobe PDF
521.36 kB Adobe PDF   Richiedi una copia

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1151411
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 23
  • ???jsp.display-item.citation.isi??? 23
social impact