Effects of Hibiscus sabdariffa and Schleichera oleosa Liquid Smoke on Lipid Content, Lipid Oxidation and Residual Nitrite in Se’i (Rotenese Smoked Beef)

Abstract

Hibiscus sabdariffa calyces and liquid smoke are kinds of ingredients which are always used in some processed meat products. The objectives of this study were to determine the effect of Roselle calyces extract (Hibiscus sabdariffa) (RCE), Schleichera oleosa liquid smoke (SOLS) and a combination of the extract and the liquid smoke (RCSO) on lipid content, lipid oxidation and residual nitrite of se’i (Rotenese smoked beef). The experiment was assigned in a completely randomized design (CRD) with 6 treatments namely: control (C) = se’i traditional (without extract or liquid smoke), RCE1 = roselle extract 4% (w/v), RCE2= roselle extract 8% (w/v), SOLS= Schleichera oleosa liquid smoke (5%) (v/w), RCSO1 = roselle extract 4% + liquid smoke 5%, RCSO2 = roselle extract 8% + liquid smoke 5%. There were three replicates each treatment. Data were analyzed using Analysis of variance (ANOVA) and continued by Duncan multiple range tests to detect differences between means. Result showed that lipid content was signi cantly lower (P<0.05) in se’i giving RCE or SOLS compared to their combination (RCSO). Based on TBA numbers, RCSO1 was the most effective treatment compared to other treatments in inhibing lipid oxidation in se’i. Residual nitrite was signi cantly increase (P<0.05) in se’i adding RCE or SOLS. The experiment showed that combination of roselle (Hibiscus sabdariffa) extract and Schleichera oleosa liquid smoke (RCSO1 or RCSO2) was more effective in inhibiting lipid oxidation while roselle (Hibiscus sabdariffa) extract (RCE) or Schleichera oleosa liquid smoke (SOLS) alone was more effective in reducing lipid content. Addition of roselle (Hibiscus sabdariffa) extract (RCE) or Schleichera oleosa liquid smoke (SOLS) caused nitrite residual of se’i increasing.