Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage

This study investigated the effectiveness of different concentrations of purslane extract (PE) on the physical and chemical, microbiological, and sensory properties in rabbit meat patties under 4 degrees C chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: C (control, add nothing), B (add 0.02% w/w BHT), T1 (add 0.1% w/w PE), T2 (add 0.3% w/w PE), and T3 (add 0.5% w/w PE). The changes in the quality index were as follows: increasing PE incorporation levels lowered pH values, L* values, and a* values, while increased b* values indexes of rabbit meat patties compared to the C group. The purslane extract showed high efficiency against lipid oxidation and microbial growth, and also could retard the change rates of quality indices (p < .05). The models also indicated that purslane extract could reduce the rate parameter of lipid oxidation and extend the microbial growth lag time (p < .05). Besides, PE could enhance the rabbit meat patties' texture and had a greater preference by the panelists and the panelists' evaluations, and also could retard the change rates of sensory attributes. Based on the findings mentioned above, purslane extract is expected to become a promising natural additive to maintain meat products' quality and prolong their shelf-life. Practical applications In recent decades, many studies were devoted to the development of natural antioxidants to replace synthetic antioxidants. PE showed a preservative effect on exerting a protective effect against lipid oxidation under chilled storage conditions. Our findings demonstrated that purslane extract is expected to become a promising natural additive to maintain meat products' quality and prolong their shelf-life.