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

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.<br><br>La carne de ostra es cada vez más popular en todo el mundo. El objetivo de este estudio fue evaluar el efecto de diferentes antioxidantes tales como el ácido ascóbico (AA), el α-tocoferol (Toc) y hierbas de romero (ROS) en la estabilidad de la carne de ostra durante el almacenamiento. La composición química de la carne de ostra mostro un contenido bajo en grasa (1.5%) en combinación con un alto contenido de proteínas (22.4%). Las combinaciones de AA + Ros, Toc + Ros y AA + Toc fueron las más efectiva en la reducción de los valores de ácido tiobarbitúrico (TBA) y de peróxidos. Los antioxidantes muestran un insignificante efecto en la acidez como ácido oleico. La adicción de AA, Toc y Ros mostro una mejora de la estabilidad del color de los filetes de ostra, es más, el tratamiento combinado fue más efectivo en la estabilidad del color. En conclusión, la adicción de AA, Toc y Ros tuvo un efecto positivo en el aroma, rancidez y decoloración de la carne refrigerada de ostra

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

“…In both types of meats, the level of TAB load was low with respect to all treatments. Our results are in agreement with the findings of Abou-Arab and Abu-Salem [31] who reported that TAB of ostrich meat increased with the storage intervals. Similar research was conducted on chicken meat wherechicken meat was fried and then irradiated with gamma rays.…”

Production of ostrich meat pâtés: Design of a food safety management system

“…Literature reports that the optimal age to slaughter ostriches is when they are between 10 and 16 months old, inclusively (Abou-Arab and Abu-Salem, 2010). The carcass weight was found to amount up to 58.6% of the total weight.…”

“…This enzyme can efficiently degrade collagen fibers found in connective tissue. Collagenase can significantly improve the quality of the product, triggering a change in protein properties (Abou-Arab and Abu-Salem, 2010). This paper presents new recipes and production technology of the two ostrich meat pates, together with an analysis of the scientific support of the food safety management system.…”