The effect of different honeybush (Cyclopia subternata) levels in warthog (Phacochoerus africanus) salami
Salami is part of a gustatory history truly worth appreciating. Salting and stuffing of highly perishable meat and fat into animal intestines dates back to antiquity and ensured a meat supply lasting up to months. The revolutionary discovery of saltpeter (potassium nitrate) contamination in salt resulting in the well-known stable, cherry red meat colour paved the way for the commercial application of nitrate and nitrite salt in a variety of processed meats and cheeses. Nowadays the curing agents, sodium and/or potassium nitrate and nitrite are commonly applied in cured meats due to their potent antioxidant and antimicrobial effect, especially against the lethal and feared Clostridium botulinum.
Unfortunately, the food safety benefits of using these salts are challenged by the potential human adverse effects in the case of nitrite chemistry, resulting in the formation of n-nitrosamines which are known carcinogens. The ongoing debate, controversial conclusions and consumer demands create a tremendous challenge for the meat industry, as food safety is and should always be the number one priority.
An abundant amount of research has been invested in the use of natural extracts, essential oils and herbs which exhibit antimicrobial and/or antioxidant activities to try and mimic the effect of nitrate and nitrite in processed meats. There is yet to be a single replacement found for these multi-functional curing agents. A potential ingredient, honeybush will be investigated as a potential replacement. Honeybush is an endemic South African shrub enjoyed as hot brewed tea once the leaves and stems are fermented. This plant has proven to be rich in polyphenolics and has shown antioxidant activity.
The aim of this project is to test the effect of honeybush extract in warthog salami with reduced added sodium nitrate. Physical chemical analysis will be conducted on the salami and includes: pH, water activity, CIEL*a*b surface colour, texture profile analysis, proximate analysis, free fatty acid and lactic acid titration. Final product microbial analysis will also be conducted and will provide insight surrounding the food safety aspect.