International Research Journal of Food and Nutrition
Year : 2019 | Volume : 1 | Issue : 1 | Page no. : 18-26
Physical, Chemical and Microbiological Changes in Refrigerated Minced Cow Meat Patties Treated with Different Concentrations of Ginger Extract
O.P. Olatidoye, S.S. Sobowale, R.A. Oluwafemi and A.O. Alabi
Abstract: The addition of antioxidant to food products has become an important method of increasing the shelf life of food because it helps to retard fat oxidation and improve the stability of lipid and lipid containing food which helps to prevent sensory and nutritional quality loss. Hence, the aim of this study was to evaluate the effect of ginger extracts addition on minced meat at concentration of 0.2, 0.4, 0.6 and 0.8% with regard to dry matter in order to provide a new source of natural antioxidants and/or antimicrobial agents. Some chemical, sensory and microbial characteristics of the prepared minced meat during storage for 8 days at 4°C were evaluated. The addition of these extracts and storage time had a significant effect on the minced meat throughout the storage period. Minced meat samples with 0.8% realized significant reduction towards lowering Biogenic Amines (BAs) formation, thiobarbituric acid reactive substances (TBARS) levels, volatile basic nitrogen (VBN) and total acidity % relative to control sample. The addition of ginger extracts was significantly effective in reducing histamine, tyramine and putrescine formation, thiobarbituric acid reactive substances (TBARS) levels, volatile basic nitrogen (VBN) and total acidity % relative to control sample during the storage period. Compared to control mince meat, the addition of ginger extracts was effective as antioxidant and antimicrobial agents for improving the quality and safety of mince meat. In general, these effects increase with the concentration of the extract. This study indicated that the addition of natural antioxidant extracts during minced meat processing could enhance quality and provide a safer product. The results also indicated that 0.6 and 0.8% ginger extract improved the microbiological quality and prolonged the shelf-life of the minced beef to six days of retail displayed at 4°C.
Full Text HTML Full Text PDF References
O.P. Olatidoye, S.S. Sobowale, R.A. Oluwafemi and A.O. Alabi 2019. Physical, Chemical and Microbiological Changes in Refrigerated Minced Cow Meat Patties Treated with Different Concentrations of Ginger Extract. International Research Journal of Food and Nutrition, 1: 18-26