Effect of rooibos (Aspalathus linearis) on growth control of Clostridium perfringens and lipid oxidation of ready-to-eat Jokbal (pig's trotters).
This study investigated the antimicrobial effects of rooibos (tea extract), potassium lactate (PL) and sodium diacetate (SDA) mixture alone or in combinations on the growth of Clostridium perfringens vegetative cell and spore in ready-to-eat (RTE) Jokbal (pig's trotters). Addition of a combination of 10% rooibos and 4% PL + SDA inhibit growth of C. perfringens vegetative cell in Jokbal at 24 °C and 36 °C. The significant inhibition on germination and growth of C. perfringens spores was also observed in Jokbal with a combination of 10% rooibos and 4% PL + SDA (PL: 2.24%, SDA: 0.16%) at 24 °C. The Jokbal treated with 10% rooibos and 4% PL + SDA mixture had significantly (P < 0.05) lower TBARS values than the control at 10 and 24 °C. The lipid oxidation inhibition effect was the highest (P < 0.05) in anaerobic packed Jokbal with 10% rooibos. The addition of a combination of 10% rooibos and 4% PL + SDA during the processing of Jokbal prevented the growth of C. perfringens and the germination and growth of C. perfringens spores at room temperature. This study shows rooibos tea as a valuable natural food preservative in meat products.
Dept. of Food and Nutrition, Kyung Hee Univ, Seoul, 130-701, Korea.
Hee Jin
HJ
Park
Keun-Cheol
KC
Park
Ki Sun
KS
Yoon
D000818:Animals; D000935:Antifungal Agents / Q000494:pharmacology; D036903:Aspalathus / Q000737:chemistry*; D003016:Clostridium perfringens / Q000187:drug effects*; D015169:Colony Count, Microbial; D057140:Fast Foods / Q000032:analysis / Q000382:microbiology; D005504:Food Analysis; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005520:Food Preservatives / Q000494:pharmacology*; D061353:Food Storage / Q000379:methods; D050356:Lipid Metabolism / Q000187:drug effects*; D008461:Meat Products / Q000382:microbiology*; D034421:Sus scrofa; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
D000935:Antifungal Agents; D005520:Food Preservatives; D017392:Thiobarbituric Acid Reactive Substances
Clostridium perfringens; antimicrobial agent; antioxidant ability; potassium lactate and sodium diactate; rooibos