Oxidative stability of fermented lamb meat sausage with added natural antioxidants.

摘要

Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermented process and ripening conditions. The antioxidant effect of three rosemary extract concentration (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p<0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Lipid oxidation (TBARS, mg MDA/ kg sample) was analyzed. Mean TBARS values were significantly different (p<0.05) when compared to TBARS values at the day 1. At the end of storage (day 100), TBARS mean values were (1.59, 1.54, 1.50 and 1.47), for the control and rosemary extract sausage samples respectively. The corresponding TBARS mean values at the end of the ripening period were (1.82, 1.76, 1.76 and 1.62). During the processing and storage period, TBARS mean values in all sausage samples were still within an acceptable range (< 2 mg MDA/kg under the threshold for detecting rancidity). Lipid oxidation was strongly inhibited in all dry fermented lamb-meat sausages containing the antioxidant of rosemary extract. The color parameters of redness ( a*), yellowness (b*), lightness (L*), Chroma (C*) and the hue (h*) mean values were significantly different (p<0.05) in all dry lamb-meat sausage samples. Rosemary extract (high total phenol concentration) was an efficient antioxidant, preventing the fermented sausage samples color pigment from undergoing oxidation. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p>0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p<0.05) in dry fermented lamb-meat sausage samples. Rosemary extract, as applied in this study, has been demonstrated to improve fermented sausage quality and is a promising natural antioxidant for lamb-meat sausage.