Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum-packaged Ground Ostrich Meat

Authors

  • Atif C. Seydim,

    1. Authors Seydim and Guzel-Seydim are with Dept. of Food Engineering, Faculty of Agriculture, Suleyman Demirel Univ., 32260, Isparta, Turkey. Authors Acton and Dawson are with Dept. of Food Science and Human Nutrition, Clemson Univ., Clemson, S.C. Direct inquiries to author Seydim (E-mail: aseydim@sdu.edu.tr).
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  • Zeynep B. Guzel-Seydim,

    1. Authors Seydim and Guzel-Seydim are with Dept. of Food Engineering, Faculty of Agriculture, Suleyman Demirel Univ., 32260, Isparta, Turkey. Authors Acton and Dawson are with Dept. of Food Science and Human Nutrition, Clemson Univ., Clemson, S.C. Direct inquiries to author Seydim (E-mail: aseydim@sdu.edu.tr).
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  • Jim C. Acton,

    1. Authors Seydim and Guzel-Seydim are with Dept. of Food Engineering, Faculty of Agriculture, Suleyman Demirel Univ., 32260, Isparta, Turkey. Authors Acton and Dawson are with Dept. of Food Science and Human Nutrition, Clemson Univ., Clemson, S.C. Direct inquiries to author Seydim (E-mail: aseydim@sdu.edu.tr).
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  • Paul L. Dawson

    1. Authors Seydim and Guzel-Seydim are with Dept. of Food Engineering, Faculty of Agriculture, Suleyman Demirel Univ., 32260, Isparta, Turkey. Authors Acton and Dawson are with Dept. of Food Science and Human Nutrition, Clemson Univ., Clemson, S.C. Direct inquiries to author Seydim (E-mail: aseydim@sdu.edu.tr).
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Abstract

ABSTRACT 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.

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