Physical, Chemical and Microbiological Changes in Refrigerated Minced Cow Meat Patties Treated with Different Concentrations of Ginger Extract (original) (raw)
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The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storag...
International Journal of Food Science and Nutrition Engineering, 2017
Microbial growth, color changes as well as higher pH than normal are the major problems causing shortening the shelf life of meat and meat products. The effect of different ginger powder concentrations ranged between 0% and 5% on pH, total titratable acidity and total viable bacterial count of minced meat samples were studied during 6 days storage period. Four treatments labeled as; treatment 1 or control (C), treatment 2 (GM1), treatment 3 (GM2) and treatment 4 (GM3) were prepared with 0%, 1%, 3% and 5% ginger powder addition on minced meat samples respectively. Then pH, total titratable acidity (TTA) and total viable bacterial count (TVBC) of four treatment samples were assessed at 0, 2, 4 and 6 storage period. The mean values of pH were decreased from 5.71 to 4.74 where as TTA increased from 0.96 to 1.35 with the addition of ginger powder. The TVBC also decreased from 1.20 to 0.54 with log10 CFU/g calculation. However, when the storage period increased from 0 to 6 days, the treat...
American Journal of Food Science and Technology, 2023
The present work was carried out to study the antioxidant activity of natural products (onion skin, potato peel, marjoram, fennel, cinnamon, black seed and olive leaf) in relation to their content of total phenolic compounds. Also, their aqueous extracts will be applied in meatballs to prevent chemical and bacteriological spoilage agents and extend its storage life within the scope of this investigation. Such data indicated that the natural products extract showed considerable differences in antioxidant activity (AA= 61.83 to 92.75%) and total phenolics content (297.94 to 1207.32 mg of GAE.100g-1). When all extracts were included in the statistical analysis, there was a positive [Total phenolics (mg/100g, d.b.)= 23.083 (Antioxidant activity, %)-1082.4, r 2 = 0.6306] and significant (p≤ 0.01) relationship between total phenolics and antioxidant activity. Activity in a lamb fat system was established for all the extracts and further determination of the development of rancidity as malonaldehyde consistently showed that more that 50% of the rancidity can be controlled by the onion skin, potato peel, cinnamon, black seeds preparations after a period of 12 days of storage at 4°C. The same behavior was recorded for the protein quality parameter, total volatilebase nitrogen (TVBN). Also, such extracts activity against lactic acid bacteria was demonstrated in an agar diffusion test in the product and its counts were significantly (p<0.05) reduced. Sensory analysis results, particularly acceptability scores, indicated the significant advantages in using all extracts in rancidity-susceptible meat products. Furthermore, the use of mixtures of these extracts gave more effective results compared to the use of extracts in a single way, which proves the interactional effects of the different groups of bioactive compounds contained in those extracts in the case of mixing. Finally, the results of the study are an important step for using these natural extracts in the food industry as a substitute for synthetic antioxidants, especially after suspicions have been raised about the harmful and devastating effects of these chemically synthesized compounds on public health.
The antimicrobial and antioxidant effects of different spice extracts in raw chicken meat during storage for 15 days at 4 °C were studied. Raw chicken meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extracts and the different combinations as well as the results were compared to raw chicken meat without any additive (negative control). The antioxidant and antimicrobial activities of spice extracts were determined. Total phenolic contents and flavonoid contents were ranged from 14.09 ± 0.78 to 24.65 ± 0.83 mg of GAE/g and 7.07 ± 0.15 to 12.13 ± 0.24 mg of quercetin/g, respectively. The pH, instrumental color (CIE L*, a*, b*), total viable counts (TVC), Lactic Acid Bacteria (LAB) counts, Enterobacteriaceae counts, Pseudomonas spp. counts and 2-thiobarbituric acid reactive substances (TBARS) were determined at a gap of 3 days interval for a period of 15 days. The bacterial counts of T-W-SA + T-W-CC + T-W-OV samples were lower than control samples during storage. T-W-SA + T-W-CC + T-W-OV samples maintained significantly (P b 0.05) higher L*, a* and b* values while storing. The TBARS values of T-W-SA + T-W-CC + T-W-OV samples were lowest among the samples. These results show that spice extracts are very effective against microbial growth, lipid oxidation and has potential as a natural antioxidant in raw chicken meats.