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256 Wild Edible Plants
concentration. Rosemary extract provided the highest values of color intensity in mechanically deboned poultry meat during refrigerated storage and proved to be an effective
natural antioxidant to extend the shelf- life of such meat and improve meat quality.
Rosemary extract could be used in meat processing as a color stabilizer and for protection against lipid oxidation. Extracts from rosemary or hyssop inhibited lipid oxidation, degradation of heme pigments, and slowed down metmyoglobin formation during
pork meat cooking and storage (Fernandez- Lopez et al., 2003). Addition of rosemary
extract altogether with mugwort extract and ascorbic acid (0.05% each) was used to
protect pork patties from oxidative deterioration and for maintaining their quality during
refrigerated storage (Hwang et al., 2017).
Incorporation of 4% rosemary extract into edible chitosan lm increased it moisture absorption and elasticity. Application of chitosan lm with rosemary extract to
cover beef steak reduced lipid oxidation during storage at 4oC, increased water- holding
capacity of meat product, prolonged its shelf- life, and prevent the development of
mesophilic and psychrotrophic bacteria (de Lima et al., 2024). Treatment of minced
meat with 0.5– 1.5% (v/ w) of rosmary essential oil prevent bacterial growth in minced
meat during storage at 4°C (Kinki et al., 2024).
9.4 THE EFFECT OF ROSEMARY EXTRACT
ADDITION IN MINCED PEKING DUCK MEAT
ON ITS PROPERTIES DURING LONG- TERM
STORAGE (ORIGINAL RESEARCH)
9.4.1 The Effect of Rosemary Extract Addition on
Lipid Oxidation in Minced Peking Duck Meat
During Long- Term Storage
Minced meat of Peking duck is an extremely convenient and popular product for preparing a variety of dishes. However, during its long- term storage even at low temperatures
lipid oxidation occurs leading to deterioration of the product. Rosemary extract (RE) in
form of dry powder (Figure 9.1b) has antioxidant activity and can be used to suppress
lipid oxidation in minced duck to preserve its quality characteristics.
The effect of introducing rosemary extract into minced Peking duck meat on the
process of fat oxidation during long- term storage (3 months) at temperature – 18oC was
studied. Peking duck meat was minced, and rosemary extract was added to the minced
meat, % by weight: 0 (control); 0.01 (sample 1); 0.02 (sample 2), and 0.03 (sample 3).
The minced meat was stored for 90 days at temperature – 18°C.
The hydrolytic and oxidative changes in minced meat during storage were assessed
by the acid number (Figure 9.2) and the peroxide number (Figure 9.3), respectively.
Antioxidants from Wild Plants in Meat and Meat Products 257
FIGURE 9.2 Changes in acid number during storage of minced Peking duck meat at
temperature – 18°C.
FIGURE 9.3 Changes in peroxide number during storage of minced Peking duck meat at
temperature – 18°C, % J2.
The acid number, showing the level of triacylglyceride hydrolysis and release of
fatty acids, increased during 60 days of storage. Samples of minced Perking duck meat
with rosemary extract had lower acid numbers throughout the all storage period, and
this effect depended on the amount of rosemary extract in the minced meat. Thus, at the
end of the storage period, the acid numbers were 1.49±0.14, 1.32±0.12, and 1.12±0.13
258 Wild Edible Plants
FIGURE 9.4 Changes in thiobarbituric acid reactive substances (TBARS) in minced meat
from Peking duck with Rosemary extract during long- term storage, mg malondialdehyde
(МDА)/ kg.
mg KOH/ g minced duck meat added with rosemary extract 0.01, 0.02, and 0.03%,
respectively, which were by 42.91– 57.09% lower compared to the control (2.61±0.15
mg KOH) (Figure 9.2).
During storage of minced Peking duck meat, the increase of the peroxide number
due to the fat oxidation was observed. However, samples of minced Peking duck meat
with rosemary extract showed lower peroxide numbers during the all storage period
compared with the control without RE (Figure 9.3).
The lipid oxidation inhibition effect positively correlated with the amount of rosemary extract added, and the nal content of peroxides ranged from 0.069±0.005 to
0.089±0.004% J2 in samples of minced Peking duck meat added with 0.03– 0.01% of RE
compared with 0.135±0.013 % J2 in control.
The accumulation of products of secondary lipid oxidation in Peking duck meat
during long- term storage was determined by the content of malondialdehyde, which
reacts with thiobarbituric acid. The determination was carried out on the 30th and 90th
days of storage of minced meat (Figure 9.4).
The higher level of the TBARS value indicates the higher level of lipid oxidition
(Domínguez et al., 2019). The amounts of malondialdehyde in minced Peking duck
meats added with rosemary extract were signicantly lower compared to minced meats
without RE due to inhibition of the lipid oxidation (Figure 9.4). Thus, in the mince
meats with rosemary extract 0.01– 0.03%, the content of malondialdehyde at the end
of the storage period was 4.83– 3.44 mg MDA/ kg, which is by 1.63– 2.29 times lower
compared to minced meat without RE (7.79 mg MDA/ kg).
Rosemary extract, obtained from the leaves of this plant, contains several polyphenolic components that have antioxidant properties, but the predominant active
Antioxidants from Wild Plants in Meat and Meat Products 259
components are phenolic diterpenes, namely carnosic acid and carnosol (Senanayake,
2018). When carnosic acid reacts with lipid free radicals, it is converted into the carnosol
molecule. Carnosol can in turn be converted into rosmanol. Thus, the main products of
carnosic acid decomposition are carnosol and rosmanol (Aziz et al., 2022). Carnosic
acid and carnosol are considered to be the major antioxidants of rosemary (Loussouarn
et al., 2017). This explains the effectiveness of rosemary extract as an antioxidant when
used in duck meat storage technology.
Thus, it was proved that the addition of rosemary extract at a concentration of 0.01–
0.03% helps slow down oxidative processes in freshly frozen minced Peking duck meat.
9.4.2 Microbiological Safety of Minced Peking Duck
Meat with Rosemary Extract During Storage
The effect of rosemary extract on the microbiological safety of minced duck meat
during frozen storage was studied. Microbiological analyses were carried out on the
15th and 90th day of storage, the temperature of the minced meat was not higher than –
18°С. To assess the microbiological safety of minced meat, the following indicators
were determined: total number of mesophilic aerobic and facultative anaerobic
microorganisms (MAFAM), colony- forming units (CFU) in 1 g of product; bacteria
Escherichia coli in 0.001 g of the product; the presence of pathogenic microorganisms,
including the bacteria from genus Salmonella in 25 g of the product. Table 9.3 shows
the results of microbiological studies of minced meat from Peking duck meat with the
addition of rosemary extract.
Addition of rosemary extract not only inhibits the lipid peroxidation, but also
inhibits the development of microogranisms, which makes it possible to obtain a product
at the end of the shelf- life that is much better in terms of microbiological safety than
minced meat without plant antioxidants. Despite the fact that all samples did not exceed
the norms established by the Regulation of the European Parliament and the Council
(EC) No. 853/ 2004 on the establishment of special hygienic rules for food products of
animal origin, general microbial indicators in minced Peking duck with antioxidants
TABLE 9.3 Microbiological analysis of minced Peking duck meat with rosemary extract
during storage
PATHOGENIC
MICROORGANISMS,
SAMPLE MAFAM, CFU/ G
ESCHERICHIA
COLI, CFU/
0.001 G
INCLUDING
SALMONELLA,
CFU/ 25G
Storage period, days 15 90 15 90 15 90
Control 9.00×10316.0×10
0.01 % RE 3.61×1034.2×10
0.02 % RE 1.68×1032.9×10
0.03 % RE 2.03×1033.2×10
3
3
3
3
n.d n.d n.d n.d
n.d n.d n.d n.d
n.d n.d n.d n.d
n.d n.d n.d n.d
260 Wild Edible Plants
were lower. The total number of microorganisms on the 15th day of storage in samples
of minced meat with rosemary extract was in the range from 1.68 to 3.61×103 CFU/
g compared with 9.00×103 CFU/ g in control. Until the end of the storage, this trend
was maintained, and the difference increased. When comparing samples with different
concentrations of rosemary extract, it can be stated that the rosemary extract concentration of 0.02% by weight of raw materials was more effective than other options.
9.5 CONCLUSIONS
Wild plants are a promising source of natural antioxidants for use in the meat industry.
Effective compounds that can inhibit the oxidation of meat lipids are polyphenolic
substances of wild plants. Rosemary and its processing products, namely rosemary
extract, are a promising source of such polyphenolic phytochemicals. The use of rosemary extract, 0.01– 0.03% by weight of the minced meat, as an antioxidant helps to
slow down the oxidative deterioration of lipids in freshly frozen Peking duck minced
meat during long- term storage. The addition of rosemary extract to minced duck meat
increases the microbiological stability and safety of the frozen product during long- term
storage.
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