摘要：Honeybush ( Cyclopia subternata Vogel) is an indigenous South African shrub enjoyed as hot brewed tea. “Unfermented” honeybush is also a potential antioxidant bioactive extract for foodstuffs due to its polyphenol content. The effect of “unfermented” honeybush extract (Hob; 0.5%) was evaluated in typical Italian salami and compared with nitrate (Nit; 100 mg/kg) and a control (Ctl; without nitrate or honeybush). After 35 days of ripening, Hob had a higher ( p < .01) water activity (0.928), compared with Ctl (0.923) and Nit (0.924). Final pH (5.35–5.24) was not affected by treatments. Lower lipid oxidation was observed in Hob and Nit treatments ( p < .001) compared with Ctl. Internal color and odor intensity were similar among treatments. Salami with honeybush extract had less spontaneous outer surface mold growth whereas the Ctl showed intermediate growth ( p < .05). Honeybush extract seems a promising natural ingredient with antioxidant action.
关键词：Cyclopia subternata;honeybush extract;Italian type salami;lipid oxidation;natural antioxidant;ripening;sensory traits
