Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract



Timothy J. Bowser*, 1, Mwarumba Mwavita2, Ahmed Al-Sakini, William McGlynn3, Niels O. Maness3
1 Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, Oklahoma, USA
2 School of Educational Studies, Oklahoma State University, Stillwater, Oklahoma, USA
3 Department of Horticulture and Landscape Architecture, Stillwater, Oklahoma, USA


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© 2014 Bowser et al.;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, Oklahoma, USA; Tel: ????????????????; Fax: ???????????????; E-mail: bowser@okstate.edu


Abstract

Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).

Keywords: antioxidant, fermented, lamb, quality, rosemary, sausage.