Abou-Arab,, E., Abu-Salem, F. (2006). EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE. Journal of Food and Dairy Sciences, 31(2), 845-856. doi: 10.21608/jfds.2006.236441
Esmat A. Abou-Arab,; Ferial M. Abu-Salem. "EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE". Journal of Food and Dairy Sciences, 31, 2, 2006, 845-856. doi: 10.21608/jfds.2006.236441
Abou-Arab,, E., Abu-Salem, F. (2006). 'EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE', Journal of Food and Dairy Sciences, 31(2), pp. 845-856. doi: 10.21608/jfds.2006.236441
Abou-Arab,, E., Abu-Salem, F. EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE. Journal of Food and Dairy Sciences, 2006; 31(2): 845-856. doi: 10.21608/jfds.2006.236441
EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE
Dept. of Food Technology, National Res. Centre, Dokki, Cairo, Egypt
Abstract
. Meat from the ostrich is becoming increasingly popular throughout the
world. The heaithy red meat of ostrich make them very important for many livestock
industries. Chemicai composition of ostrich meat, in this investigation, indicated low
fat content (1 .5 as) combined with high protein content (22.4 is). The effect of nature“.
antioxidants. i e. ascorbic acid (AA), o—tocopherol (Too) and rosemary herb (Rest-i on
the lipid oxidation stability of ostrich steaks were studied. The combined of AA 4-
Ros,‘ioc + Ros and AA + Toc were more effective on reducing the thiobarbituric acid
(TBA) and peroxide values. After 21 days of storage at 49C. TBA was 0.858. 0.903.
0.915, 1.256, 1.452, 1.493 and 2.?41 mg maionaldehyde r' Kg with ostrich steaks
treated by AA+ Ros, Toc + Ros, AA + Too, AA, Too, Res and unheard sampie
.1;—
rcontroii, respectively. The corresponding value with peroxide was 3.52, 3rd, . .83.
4.06, 4.36, 3.95 and 5.00 meg .f Kg fat. respectively. nticxidants aiso, showed
insignificant effects on acidity as oleic acid. The efficient role of AA. Toc and Ros
showed an improve of the colour stability of ostrich steaks. The stability increased
with the combined addition of the antioxidants. The treated sample with AA Ros
was found to contain iow metmycgiobih (Met Mb) U051. as} close by AA + Toc
(10.86 as), Toc + Ftos [10.99 to). AA {11.09 as). Fios {11.35 is}, Too (13.05 0.3;) and
untreated sample {21.02 as). The microbial quality of steaks was improved by the
addition of different antioxidants. The microbial counts were sufficiently low during the
storage period in steaks with rosemary alone or with rosemary -.~ AA or Toc. in
conclusion. the addition of some natural antioxidants had an positive effect on; aroma
quality, rancidity and discolouration of refrigerated ostrich meat.
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