Elsevier

Meat Science

Volume 62, Issue 2, October 2002, Pages 217-224
Meat Science

Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage

https://doi.org/10.1016/S0309-1740(01)00249-2Get rights and content

Abstract

Twelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factors being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Wiener sausages were manufactured with or without antioxidants such as rosemary extract and sweet whey powder from meat obtained from the animals after slaughter and stored for 5 days at 4 °C. The oxidative stability of the wieners was examined over ten months of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TBARS) and fluorescence shift. Sensory evaluation of the product to detect oxidative changes was also carried out. The fluorescence shift method was unsatisfactory in the case of wieners containing rosemary extract, as it appeared that the extract contained compounds that fluoresced and therefore interfered with the method. No lipid oxidation as measured by TBARS, fluorescence shift and sensory analysis was observed in wieners stored at −20 °C for 10 months. The oxidative stability of wieners was unaffected (P>0.05) by dietary treatments or by the addition of antioxidants. The high oxidative stability of the wieners, even in the absence of antioxidants, could be due to sodium erythorbate present in the formulation as an additional antioxidant.

Introduction

Lipid oxidation is one of the major problems encountered in meat processing following cooking and subsequent refrigerated or frozen storage. It affects the quality of the product due to the loss of desirable colour, odour and flavour and a reduced shelf life (Asghar et al., 1991, Maraschiello et al., 1989, Ruiz et al., 1999).

Fishmeal or fish oils are added directly to pig feed in order to provide protein or energy and to increase dietary vitamin A and D. However, high levels of fish oil renders the animal fat more prone to oxidation while introducing fishy odours into the meat product (Trout, Hanrahan, Dinh, & Chai, 1998).

The rate of lipid oxidation can be effectively retarded by the use of antioxidants (Ruiz et al., 1999). Natural antioxidants are of main interest nowadays. Synthetic antioxidants were widely used in the meat industry but consumers concern over their safety and toxicity pressed the food industry to find natural sources of antioxidant (Jadhav et al,. 1996, Monahan & Troy, 1997). Rosemary extract and whey powder are natural antioxidants. Rosemary is used commercially as an antioxidant; however, it is a costly ingredient (Abd El-Alim et al., 1999, Barbut et al., 1985, Liu et al., 1992, Lopez-Bote et al., 1998). Whey is a cheap by-product from the cheese industry and is currently being investigated for its antioxidant activity (Browdy & Harris, 1997). Whey was found to contain antioxidant compounds that were heat stable and had a molecular weight of 500–5000 daltons (Colbert & Decker, 1991). Whey and whey ultrafiltration permeate have been proposed to be used as a natural antioxidant in foods (Colbert & Decker, 1991). Their application into other products would help the cheese industry to partially solve the problem of whey disposal.

Lipid oxidation can also be reduced by supplementing antioxidants to the diet of the animals. Vitamin E (α-tocopherol) is an important fat-soluble antioxidant stored in the cell membranes of animals. Studies with diets supplemented with vitamin E have shown that meat from animals fed supplemented vitamin E was less susceptible to lipid oxidation (De Winne & Dirinck, 1997).

This study investigated the combined effects of feeding fishmeal (0 or 5%) and vitamin E (10 or 200 mg α-tocopheryl acetate per kilogram of feed) on the oxidative stability of frozen wiener sausages prepared with or without exogenous antioxidants (rosemary extract or sweet whey).

Section snippets

Animals and feeding

Twelve (Large White×Landrace) 10 week old gilts with an average initial weight of 27.0 kg (±2.5 kg) were stratified on liveweight into four blocks of three pigs and then within each block randomly allotted to four dietary treatment groups. The dietary treatments were assigned in a 2×2 factorial design with the respective factors being fishmeal (0 or 5%) and vitamin E (10 or 200 mg/kg feed). The vitamin E was supplemented in the form of α-tocopheryl acetate.

The composition of the control and

Fatty acid composition of bacon fat

The fatty acid composition of backfat of pigs is shown in Table 3. Pigs fed a diet supplemented with fishmeal had significantly higher C18:1 (n-9) (P<0.05) and C22:6 (n-3) (P<0.001) fatty acids than bacon made from pigs fed the diets containing no fishmeal. The level of 22:6 (n-3) fatty acid obtained in bacon fat for a similar dietary fish oil content was much lower than that found by Hertzman, Göransson, and Rudérus (1988).

Effect of vitamin E supplementation

The average α-tocopherol levels in bacon (for bacon fat and bacon loin

Conclusion

Overall, no lipid oxidation was observed in wieners during long term frozen storage. The wieners remained acceptable even after 40 weeks of storage at −20 °C. Lipid oxidation, as measured by TBARS, fluorescence shift and sensory analysis, was not affected by dietary treatments or by the addition of antioxidants. Wieners containing rosemary and whey powder appeared to have slower rates of oxidation than those without antioxidant. The high oxidative stability of the wieners, even in the absence

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