The anti-oxidant and antimicrobial effect of Rosmarinus officinalis L. distillation residues’ intake on cooked sausages from ewes fed linseed
2018; Elsevier BV; Volume: 168; Linguagem: Inglês
10.1016/j.smallrumres.2018.08.012
ISSN1879-0941
AutoresYomna Ben Abdelmalek, Ines Essid, Samir Smeti, N. Atti,
Tópico(s)Animal Nutrition and Physiology
ResumoThe aim of the experiment was to study the lipid oxidation, microbiological and physic-chemical traits and sensory attributes of cooked sausages formulated from meat of cull ewes fed distillation residues of Rosmarinus officinalis L. (rosemary, RR) and/or linseed. The cooked sausages from ewes fed RR diet presented lower water activity and pH and inhibited microbial spoilage, the total viable count (TVC) was 4.6 vs. 3.4 at day 0 and 7.0 vs. 5.7 log UFC/g at day 20 for Control and RR sausages, respectively. The linseed supply did not affect the TVC. During storage, the sausage from ewes receiving RR had lower (p < 0.01) thiobarbituric acid reactive substances (TBARS) values compared with the Control, confirming the antioxidant power of RR, while the linseed intake accelerated the sausage' color deterioration and lipid oxidation. There was no significant (p > 0.05) difference in water, proteins, lipids and ash contents between treatments. The RR sausages had lower fat index; adding RR to linseed diet decreased TBARS values. It could be concluded that adding RR to discarded sheep diet generated sausage with high value concerning nutritional characteristics and sensory traits. This natural and available additive permits the creation of a new processed meat product that can be added to the conventional sausage range.
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