Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

BACKGROUND: Spices are used in different types of foods to improve flavours and are well known for their antioxidant properties. The objective of this study was to determine the effects of rosemary and Hibiscus sabdariffa on the quality attributes of kavurma, a cooked meat product. RESULTS: pH values of samples remained constant (P > 0.05) at about 6.35 during the cooking period, and addition of H. sabdariffa, rosemary or butylated hydroxytoluene (BHT) did not significantly affect pH values (P > 0.05). However, addition of antioxidants decreased (P < 0.05) thiobarbituric acid-reactive substance (TBARS) values, the highest values being observed in control samples. Lightness (Hunter L) values of control samples increased (P < 0.05) from 28.79 to 37.91 during the first 20 min of cooking. Hunter a and b values were significantly affected (P < 0.05) by process time and addition of antioxidants. Addition of BHT, rosemary or H. sabdariffa did not affect the overall sensory attributes of kavurma during the cooking process. CONCLUSION: Colour values changed during the cooking process, mainly as a result of browning reactions. Addition of rosemary or H. sabdariffa enhanced the colour attributes of kavurma during cooking. Rosemary and H. sabdariffa could be used to modify the quality characteristics and obtain kavurma with a low TBARS value and probably a longer shelf-life. (C) 2009 Society of Chemical Industry