Effect of natural antioxidants on the stability of ostrich meat during storage
Keywords:Antioxidants, Ostrich meat, Rosemary herb, Stability
Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA + Ros, Toc + Ros and AA + Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat.
Abu-Salem M Ferial, Saad M.M. 1991. An inhibition of TBA formation in cooked and uncooked lamb and chicken patties using Alpha-Tocopherol. 37th International Congress of Meat Science, and Technology, vol., 2 Kulmbach, Germany.
AOAC. 1995. “Official methods of analysis” 14 th ed. Association of Official Analytical Chemists Washington. D.C.
Barbut S, Josephson DB, Maurer AJ.1985. Antioxidant properties of rosemary oleoresin in turkey sausage. J. Food Science 50, 1356-1359, 1363.
Bligh, EC, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Com. J. Biochemistry, Phsic. 37, 911-917.
Chen CH, Pearson AM, Gray JI. 1992. Effects of synthetic antioxidants (BHA, BHT AND PG) on the mutagenicity of IQ-like compounds. Food Chemistry 45, 177-183.
Demeyer D, Hoozee J, Mesdom H. 1974. Specificity of lipolysis during dry sausage ripening J. Food Science 39, 293-296.
Djenane D, Escalante AS, Beltran JA, Roncales P. 2001. Ability of α-Tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chemistry 76, 407-41€5.
Dorman HJD, Peltoketo A, Hiltunen R, Tikkanen MJ. 2003. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry 83, 255-262.
Escalante AS, Dienane D, Torrescano G, Beltran JA, Roncales P. 2001. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Science 58, 421-429.
Escalante A, Djenane D, Torrescano G, Beltran JA, Roncales P. 2003. Antioxidant action of borage, rosemary, oregano and ascorbic acid in beef patties packaged in modified atmosphere. J. Food Science 68, 339-344.
Estevez M, Ramirez R, Ventanas S, Cava R. 2005. Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver. Food Science and Techenology.
Fang X, Wada S. 1993. Enhancing the antioxidant effect of α-Tocopherol with rosemary in inhibiting catalyzed oxidation caused by Fe 2 and hemoprotein. Food Research International 26, 405-411.
Grau A, Guardiola F, Boatella A, Codony R. 2000. Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometer. J. Agriculture Food Chemistry 48, 1155-1159.
Halvarson H. 1973. Formation of lactic acid, volatile fatty acids and nautral. Volatile monocabonyl compounds in swedish fermented sausage. J. Food Science 38, 310.
Hoffman LC, Joubert M, Manley M. 2005. The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat. Meat Science 70, 45-53.
Houlihan CM, C Ho T. 1985. Natural Antioxidants. Ch. 6. In Flavor Chemistry of Fats and Oils, D. B, Min and T. H. Smouse, (Fd.), 117. American Oil Chemists Society Champaign, IL. PP
Ibanez E, Kubatova A, Senorans FJ, Cavero S, Reglero G, Hawthorne SB. 2003. Subcritical water extraction of antioxidant compounds from rosemary plants, J. Agriculture Food Chemistry 51, 375-382.
IMFN. 2000. Institute of Medicine, Food and Nutrition Board. Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary Reference Intakes for vitamin C, vitamin E, Selenium, and Carotenoids. Washington, D. C., National Academy Press.
IMFN. 2001. Institute of Medicine, Food and Nutrition Bord. Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. for vitamin A, vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D. C. National Academy Press.
Jo C, Jin SK, Ahn DU. 2000. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage. Meat Science 55, 107-113.
Jones SDM, Robertson WM, Brereton D. 1995. The ostrich as a meat animal. Canadian Ostrich 4,18-20.
Juntachote T, Berghofer E, Siebenhandl S, Bauer F. 2006. The antioxidative properties of holy basil and galangal in cooked ground pork. Meat Science 72, 446-456.
Kesurrection AVA, Reynolds AE. 1990. Evaluation of natural antioxidants in frankfurters containing chicken and pork. J. Food Science 55, 629-631.
Kilsby DC. 1982. In: Meat microbiology [Brown, M. H. (Ed.)], Science Publishers, London, New York, 387.
Korimova L, Mate D, Turek P. 1998. Influence of natural antioxidants on heat-untreated meat products quality. Czech. J. Food Science 18 (4) 124-128.
Lynch MP, Kerry JP, Buckley DJ, Faustman C, Morrissey PA. 1999. Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum packaged beef. Meat Science 52, 95-99.
Machlin LJ. 1984 Vitamin E. In L. Machlin (Ed), Handbook of vitamins (p. 99). New York: Marcel Dekker.
Mitsumoto M, Cassens RG, Schaefer DM, Scheller KK. 1991. Pigment stability improvement in beef steak by ascorbic acid application. J. Food Science 56, 857-858.
Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ. 1998. Lipid stability in meat and meat products. Meat Science 4, S73-S86.
Nam KC, Min BR, Yan H, Lee EJ, Mendonca A, Wesley I, Ahn DU. 2003. Effect of dietary vitamin E and irradiation on lipid oxidation, colour, and volatiles of fresh and previously frozen turkey breast patties. Meat Science 65, 513-521.
O’sulivan CM, Lynch AM, Lynch PB, Duckley DJ, Kerry JP. 2004. Use of antioxidants in chicken nuggets manufactured with and without the use of salt and / or sodium tripolyphosphate: Effect on product quality and shelf-life stability. International J. Poultry Science 3, 345-353.
Okayama T, Imai T, Yamanous M. 1987. Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaks. Meat Science 21, 267-273.
Pearson D. 1968. Application of chemical methods for the assessment of beef quality. III. Methods related to fat spoilage J. Science &. Food. Agriculture 19, 553.
Sales T. 1996. Histological, Biophysical, Physical and Chemical Characteristics of Different Ostrich Muscles. J. Science & Food Agriculture 70, 109-114.
SAS. 1998. SAS / STAT user’s Guide Release 6.03 Edition, SAS Institute Inc., Cary INc, USA. National D. M. Cattlemen’s Beef Association and the Cattlemen’s Beef Board.
Shivas SD, Kropf DH, Hunt MC, Kastner CL, Kendall JLA, Dayton AD. 1984. Effects of ascorbic acid on display life ground beef. J. Food Protection 47, 11.
Verma SP, Sahoo J. 2000. Improvement in the quality of ground chevon during refrigerated storage by tocopherol acetate preblending. Meat Science 56, 403-413.
Wong JW, Hashimoto K, Shibamoto T. 1995. Antioxidant activities of rosemary and sage extracts and vitamin E in a model system. J. Agriculture & Chemistry 43, 2707-2712.
Yin MC, Faustman C, Riesen JW, Williams SN. 1993. The effects of α-tocopherol and ascorbate upon oxymyoglobin and phospholipid oxidation. J. Food Science 58, 1273-1276.
Zaika LL, Zell TE, Smith JL, Palumbo SA, Kissinger JC. 1976 . The role of nitrite and nitrate in Lebanon Bologna, a fermented sausage. J. Food Science 41, 1457.
How to Cite
Copyright (c) 2010 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.