Effect of natural antioxidants on the stability of ostrich meat during storage

Authors

  • Esmat A. Abou-Arab Department of Food Technology, National Research Centre
  • Ferial M. Abu-Salem Department of Food Technology, National Research Centre

DOI:

https://doi.org/10.3989/gya.042909

Keywords:

Antioxidants, Ostrich meat, Rosemary herb, Stability

Abstract


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.

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Published

2010-03-30

How to Cite

1.
Abou-Arab EA, Abu-Salem FM. Effect of natural antioxidants on the stability of ostrich meat during storage. grasasaceites [Internet]. 2010Mar.30 [cited 2022Dec.6];61(1):102-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/627

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Research