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 degrees C and 36 degrees 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 degrees 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 degrees 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. Practical Application The growth of Clostridium perfringens and the germination and growth of C. perfringens spores are prevented in ready-to-eat Jokbal (Pig's trotter) treated with a combination of rooibos and PL + SDA at room temperature. Rooibos extract is very effective to inhibit lipid oxidation in the anaerobic packed Jokbal. This study presents rooibos tea as a useful natural food preservative in meat product.