Effects of Curcuma longa ethanol extract on physical properties and oxidative stability of rabbit patties

Curcuma longa (CL) is a perennial plant that belongs to the Zingiberaceae family; the main components of this spice are curcuminoids, considered the major responsible for the biological activities of the spice. These compounds show a wide range of important properties as a strong antioxidant capacity. Curcumin is the most abundant, the most active and the most studied curcuminoid. Lipid oxidation is one is of the main factor limiting the quality and the shelf-life of meat and meat products. Nowadays the acceptance of the synthetic preservatives is decreasing and the consumer demand is increasingly turned to natural products. The aim of this study was to assess the effect of the employment of CL ethanol extract in rabbit raw minced meat samples, during storage at 4°C over a period of 13 days. At 2, 6, 8 and 13 days of storage physical properties (color and pH) and Thiobarbituric Acid Reactive Substances (TBARS) production, in order to evaluate lipid oxidation entity, were evaluated. Meat samples treated with CL extract were compared with control samples and positive control samples (treated with ascorbic acid). CL extract reduced the formation of TBARS in comparison to control samples at all experimental times considered , demonstrating the capacity of this spice to limit lipid oxidation process in meat products and therefore to improve its shelf-life. CL extract is able to affect color properties; lightness (L*) and redness (a*) indexes significantly decreased, while yellowness (b*) increased, compared to control meat sample. pH value increased in meat treated with CL extract after 13 days of storage. CL extract reduced the formation of TBARS in comparison to control samples at all experimental times considered, demonstrating the capacity of this spice to limit lipid oxidation process in meat products and therefore to improve its shelf-life.