Resultados Diarios de Campo

The rosemary plant (Rosmarinus officinalis) belongs to the Lamiaceae family. This plant

is widely used in folk medicine and employed as a food ingredient and additive in various recipes and formulations due to its flavour or its health benefit (Yanishlieva-Maslarova, 2001; Berdahl and McKeague, 2015). The antioxidant properties of rosemary are well known and as such rosemary is considered a protector of lipid oxidation, metal chelator and free radical scavenger (Yanishlieva-Maslarova, 2001). The application of rosemary has also been well documented as a natural antioxidant in meat and meat products either used in either an unprocessed form or in extracted form (Chen et al., 1999; Mielnik et al., 2003; Rojas and Brewer, 2007). Extensive work has observed that rosemary and rosemary extract can inhibit the autoxidation of lipids and development of off-odour and off-flavour (including warmed-over flavour) in meat and meat products at concentrations from 0.02 to 1 % (McCarthy et al., 2001; Ahn et al., 2002; Mielnik et al., 2003; Nissen, et al., 2004;

39 Naveena et al., 2013). The effectiveness of the rosemary antioxidants is variable in terms of reducing the rancidity and maintaining the quality of meat. These most likely depend on the application methods being employed (Table 1.4).

Rosemary slows down the oxidation of lipids during the storage period by reducing 2- thiobarbituric acid (TBARS value) and hexanal formation when applied to beef and mechanically deboned turkey meat (Ahn et al., 2002; Mielnik et al., 2003; Ahn et al., 2007). Rosemary also reduced the peroxide values in ostrich, chicken and buffalo meat

(Abou-Arabet al., 2010; Naveena et al., 2013). TBARS values did not significantly (p >

0.05) differ from control when adding rosemary at 0.02 % to beef and pork patties (Rojas and Brewer, 2007). Several studies have demonstrated that the effect of rosemary was

concentration dependent (Ahn et al., 2002; Mielnik et al., 2003; Naveena et al., 2013).

For instance, cooked beef pre-treated with different concentrations of rosemary in the range of 0.02, 0.05 and 0.10 % (w/w) reduced the formation of both TBARS and hexanal by approximately 25, 36 and 46 %, and 51, 62 and 73 %, respectively (Ahn et al., 2002). McCarthy et al. (2001) found that the addition of rosemary extract at 0.10 % to ground beef and pork and packaged in oxygen permeable film reduced TBARS values by approximately 50 % compared to control samples. However, in the study conducted by Baker et al. (2012), the application of antioxidant at lower dose of 0.05 % was found to have more antioxidant activity than both application levels (0.075 and 0.10 %) respectively in lamb meat. Furthermore, the formation of TBARS and PV values were decreased (p ≤ 0.05) in samples containing a combination of L-ascorbic acid + rosemary

and α-tocopherol + rosemary compared with individual antioxidants (Abou-Arabet al.,

2010). Several studies found the effects of rosemary as natural antioxidant more efficient than synthetic preservatives (McCarthy et al., 2001; Colindres and Brewer, 2011; Lara et al., 2011). Lara et al. (2011) compared the natural antioxidant activities of rosemary extracts with synthetic antioxidants (BHT) in cooked pork patties, for which monitoring

40 TBARS and hexanal methods were used. The authors observed that the reduction of lipid oxidation in rosemary treatment was higher than synthetic antioxidant treatments. According to McCarthy et al. (2001), raw and cooked pork patties samples containing rosemary extract 0.10 % had a greater reduction of lipid oxidation than those containing BHA/BHT (0.01 %). Treated pork patties with 30 mg of rosemary extract /100 g meat before cooking reduced TBARS and hexanal by approximately 90.7 and 94.1 %, followed by BHT 76.3 % and 87.0 %, respectively (Lara et al., 2011).

The effectiveness of antioxidants to reduce the discoloration of meat has been reported by Ahn et al. (2007), who found that beef meat samples treated with oleoresin rosemary had significantly higher lightness (L*), and yellowness (b*) values, but less redness (a*) value compared to the control. However, the variation of colour in meat may influence the perception of the consumer. Rosemary extract at 0.10 % was found more effective in protecting the redness of pork raw meat at day 9 of storage compared to the negative control but did not differ from control in cooked meat over storage time (McCarthy et al., 2001). According to the study conducted by Colindres and Brewer (2011), rosemary extract and storage time had no effect on (L*), and (b*) values in cooked, frozen and reheated beef patties over 6 months of frozen storage time. Whilst rosemary had the ability to protect red colour (a*) value up to 3 months and no change was observed after 6 months. These authors also mentioned that after the addition 0.2 g/kg of oleoresin rosemary extract reduced grassy, rancid odour and beef flavour of cooked, frozen and reheated beef patties compared to control. Over 6 months of the frozen storage period, rosemary and BHA had better preservation of beef flavour than BHT. The addition of rosemary markedly reduced the formation of metmyoglobin in ostrich and buffalo meat compared to the control over storage time (Abou-Arab et al., 2010; Naveena et al., 2013).

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Table 1.4 Effect of applications of rosemary and ginger as natural antioxidants on the quality of meat and meat products

Treatment Concentration Meat products Fat % Storage conditions Results Reference

Rosemary extract

0.10 % Raw and cooked pork patties

- Packaged in oxygen permeable film, 4 o_{C, FL} (616 lux), 9 days

Reduced TBARS values by approximately 50 % compared to control samples and was found to be higher effective than (BHA/BHT) (0.01 %). The redness a* values in rosemary treatment >BHA/BHT.

McCarthy et al. (2001) Oleoresin rosemary 0.02, 0.05 and 0.10 % Cooked, ground beef

4 °C for 3 days Reduced TBARS value and hexanal content (up to 25, 36 and 46 %) and (up to 51, 62 and 73 %)

Ahn et al., (2002) Guardian rosemary extracts GP flavour guard LO Herbalox W, Stabiloton WS Biolox HT-W 0.2, 0.5 and 0.8 g/kg 0.8, 1.6 and 2.4 g/kg Mechanically deboned turkey meat 15.30 % Transparent PE cups, −25 °C, 7 months

Reduced both TBARS, hexanal values and total volatiles and the reduction was increased with increased doses. Biolox HT-W was more effective than ascorbic acid.

Mielnik et al. (2003) Rosemary extract 200 ppm Cooked pork patties 25% Packaged in PE film, 4.5 °C in the dark, 10 days

TBARS values and hexanal values were reduced, and the effectiveness of antioxidants was in order: rosemary > grape skin > tea > coffee > control and maintained sensory eating quality

Nissen, et al. (2004)

Oleoresin rosemary (Herbalox)

1 % Cooked beef 18% Packaged in sterile plastic bags and stored at 4 °C for 9 days

TBARS and hexanal values were reduced (p≤ 0.05) in samples contained oleoresin rosemary. Decreased the redness and increased the lightness and yellowness compared to control.

Ahn et al. (2007)

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Table 1. 4 (continued) Effect of applications of rosemary and ginger as natural antioxidants on the quality of meat and meat products

Treatment Concentration Meat

products

Fat % Storage conditions Results Reference

Rosemary (Herbalox Seasoning HT- 25) 0.02 % Ground beef and pork 30 % Vacuum packaged, -18 °C, 4 months

TBARS values, sensory attributes in meat treated with rosemary were not significantly differed (P>0.05) compared to the control

Rojas and Brewer (2007)

Rosemary powder

0.05 % Ostrich steaks

1.5 % Packaged in plastic film under vacuum, 4 o_{C, 21}

days

The formation of TBARS and PV values were decreased (P≤

0.05) in samples contained a combination of L-ascorbic acid + rosemary and α-tocopherol + rosemary. α-tocopherol + rosemary had a significant lower formation of metmyoglobin.

Abou-Arab et al. (2010) Oleoresin rosemary 0.2 g/kg Beef patties 0.15 g/kg WB Packaged in PVC film, −18 ◦C in the dark, 6 months

Rosemary reduced TBARS value cooked and reheated meat and observed more antioxidant activity than BHT and BHA.

Colindres and Brewer (2011) Rosemary extract 30 mg/100 g meat Cooked pork patties PE/ethylvinylalcohol, 70 % N+30 % CO2, 4 o_C, 600 lx, 6 days

Rosemary was reduced TBARS of 90.7 followed BHT 76.3 %, and lemon balm extracts 74.8 % and hexanal 94.1, 87.0, 85.4 %. Rosemary treatment had a lower protein oxidation, with lower pH and less cooking loss, higher a* values observed in rosemary treatments than control and BHT.

Lara et al. (2011)

Rosemary extract

0.05, 0.075, 0.1%

Lamb patties PE film, 4 o_{C, 7 days TBARS was reduced significantly in meat treated with} rosemary extract compared to the control, 0.05 % had a highest antioxidant effect.

Baker et al. (2012)

Carnosic acids 22.5 and 130 ppm

Cooked chicken and

buffalo patties

4 o_{C, 9 days for raw and} 28 for cooked

Reduced TBARS values in raw and cooked meat, 130 mg had a highest reduction effect. Reduced the formation PV reduced while free fatty acids were reduced only in cooked buffalo meat. Reduced metmyoglobin formation in raw buffalo meat compared to the control.

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Table 1. 4 (continued) Effect of applications of rosemary and ginger as natural antioxidants on the quality of meat and meat products

Treatment Concentration Meat

products

Fat % Storage conditions Results Reference

Ginger extract 1 ml of extract / 10 g meat Raw and cooked pork patties

4 o_{C for 7 days and - 18} o_{C, 6 months}

TBARS values were reduced significantly in raw and cooked pork meat treated with ginger extract stored under both storage conditions.

El-Alim et al. (1999)

Ginger extract

0.5, 0.75 and 1 % Lamb patties PE film, 4 o_{C, 7 days TBARS and metmyoglobin formation was reduced} significantly in meat treated with ginger extract at different concentrations compared to the control, 0.5 % had a highest antioxidant effect.

Baker et al. (2012)

Ginger extract

3 % extract Raw chicken meat

4 o_{C, 9 days Reduced the formation of free fatty acids, peroxide and} TBARS values over 9 days of storage period

Singh et al. (2014)

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