Welcome to Open Science
Contact Us
Home Books Journals Submission Open Science Join Us News
Effects of Adding Ginger Extracts (Zingiber officinale) on Minced Cow Meat During Refrigerated Storage
Current Issue
Volume 2, 2015
Issue 6 (November)
Pages: 165-171   |   Vol. 2, No. 6, November 2015   |   Follow on         
Paper in PDF Downloads: 127   Since Oct. 10, 2015 Views: 2787   Since Oct. 10, 2015
Authors
[1]
Olatidoye Olawale Paul, Department of Food Technology, Yaba College of Technology, Lagos State, Nigeria.
[2]
Sobowale Sunday Samuel, Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Nigeria.
[3]
Oluwafemi Rufus Adebisi, Department of Animal Science, Faculty of Agriculture, University of Abuja, Abuja, Nigeria.
[4]
Alabi Abosede O., Department of Food Technology, the Polytechnic Ibadan, Saki Campus, Nigeria.
Abstract
Ginger extract is considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The extracts were added to minced cow meat at concentration of 0.2%, 0.4%, 0.6% and 0.8% with regard to dry matter. Some chemical and microbial characteristics of the prepared mince meat during storage for 8 days at 4°C were evaluated. Both the addition of these extracts and storage time had a significant effect on the mince meat throughout the storage period. 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 minced cow meat. In general, these effects increase with the concentration of the extract.
Keywords
Antimicrobial, Antioxidant, Biogenic Amines, Mincemeat, Ginger Extracts
Reference
[1]
Bozkurt, H. (2006). Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Science, 73, 442–450.
[2]
Mitsumoto, M.; O’Grady, M. N.; Kerry, J.P and Buckley, D.J. (2005). Addition of tea catechins and vitamin C on sensory evaluation, color and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science, 69, 773-779.
[3]
Valko, M.; Leibfritz, D.; Moncol, J.; Cronin, M. T.; Mazur, M and Telser, J. (2007). Free radicals and antioxidants in normal physiological functions and human disease. International Journal Biochemical Cell Biology, 39, 44-84.
[4]
Mielnik MB, Signe S, Bjorg E, Grete S. (2008). By-products from herbs essential oil production as ingredient in marinade for turkey thighs. Food Science Technology. 41, 93-100.
[5]
Tang S, Kerr JP, Sheehan D, Buckley DJ, Morrissey PA 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research. International. 34, 651-657.
[6]
Vinci, G. and Antonelli, M. L. (2002). Biogenic amines: quality index of freshness in red and white meat. Food Control. 13, 519-524.
[7]
Önal, A. (2007). A review: Current analytical methods for the determination of biogenic amines in foods. Food Chemistry. 103, 1475-148.
[8]
Gray JJ, Gomaa EA, Buckley DJ. 1996. Oxidative quality and shelf life of meats. Meat Science. 43, 111-23.
[9]
Lee TG, Williams SK, Sloan D, Littell R. (1997). Development and evaluation of a chicken breakfast sausage manufactured with mechanically debond chicken meat. Poultry Science. 76, 415-21.
[10]
Sallam KHI, Ishioroshi M, Samejim K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage Lebensm. Wiss Technology. 37, 849-55.
[11]
Estevez, M, and Cava, R. 2006. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters. Meat Science. 72,348-355.
[12]
Reddy V, Urooj A, Kumar A. (2005). Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chemistry. 90, 317-321.
[13]
Lai SM, Gray JI, Smith DM, Booren AM, Crackel RL, Buckley DJ. 1991. Effects of oleoresin rosemary, Tertiary butyl-hydroquinone and sodium tripolyphosphate on the development of oxidative rancidity in restructured chicken nuggets. Journal Food Science. 56, 616-620.
[14]
Chen CH, Pearson AM, Gray, JI. (1992). Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds. Food Chemistry 45, 177-183.
[15]
Kikuzaki H and Nakatani N (1993) Antioxidant Effects of some Ginger Constituents. Journal of Food Science 58, 1407-1410.
[16]
Oladele PE, Oshodi AA.2007. Nutritional potential of berlandier nettle spurge (jatropha catharetica) seed. Pakistan Journal of Nutrition 6, 345-348.
[17]
Takacsova. M., Kristianova K., Nguyen D.V., Dang, M.N. (2000), Antioxidant Activity of Ginger Extract in Ground Pork Patties. Czech Journal of Food Sciences 18, pp.155-156.
[18]
Yanishlleva, N. V.; MarinovA, E and Pokorny, J. (2006). Natural antioxidants from herbs and spices. European Journal Lipid Science Technology, 108, 776-793.
[19]
Madsen H L and Bertelsen G, (1995) Spices as antioxidants. Trends in Food Science Technology, 6, 271- 277.
[20]
Mansour EH, Khalil AH. (2000). Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties. Food Chemistry, 69, 135-141.
[21]
Byun, M., W.; Lee, J. W.; Jo, C and Yook, H.S. (2001). Quality properties of sausage made with gamma-irradiated natural pork and lamb casing. Meat Science, 59, 223-228.
[22]
Egan, H.; KirK, R.S and Sawyer R. (1987). Pearson’s chemical analysis of Foods. 8th ed. Longman Scientific & Technical.
[23]
Pearson, D. (1976). The chemical analysis of foods.7th ed. Living stone: Churchill.
[24]
Maijala RL, Eerola SH.1993. Contaminant Lactic acid bacteria of dry sausage produced histamine and tyramine. Meat Science. 35, 387-395
[25]
Deabes, M. M. (2000). Studies on some biogenic amines in some meat and fish products with respect to other quality attributes. M.Sc. Thesis, Food Science &Technology Dept., Faculty of Agriculture, Al-Azhar Univr., Cairo, Egypt.
[26]
Sahoo J. 1995. Effect of pre-blending and vacuum packaging on the quality of ground buffalo meat, Ph.D. Thesis submitted to Deemed University, IVRI, Izatnagar, India.
[27]
Hayam. M; Ibrahim, Azza A. Abou-Arab and Ferial M. Abu Salem(2011) Antioxidant and antimicrobial effects of some natural plant extracts added to lamb patties during storage Grasasy acetates, 62 (2), 139-148.
[28]
McCarthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science. 57, 45-52.
[29]
Jay JM.1996. Antioxidants. In: Modern food microbiology (4th Ed.). CBS Publishers and Distributors, pp. 265-266 New Delhi, India.
[30]
Gill CO, 1983. Meat spoilage and evaluation of the potential storage life of fresh meat. Journal of Food Protection. 46, 444-452.
[31]
Estevez M, Morcuende D, Ventanas J, Cava R. 2004. Effect of the addition of sage and rosemary extracts on the oxidative stability of different types of liver pates. In proceedings of 50th ICOMST pp.194-195, Helsinki, Finland.
[32]
Formanek Z, Kerry JP, Higgins FM, Buckley DJ, Morrissey P A, Farkas J. (2001). Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: Effects of antioxidants and packaging on lipid oxidation. Meat Science. 58, 337-341.
[33]
Chen X, Jo C, Lee JI, Ahn DU. 1999. Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants. Journal Food Science 64, 16-19.
[34]
Djenane D, Montanes L, Roncales P. 2005. Nuevas perspectivas para la conservacion natural de la carne. Eurocarne 133, 153–180.
[35]
El Diwani G, El Rafie S, Hawash S. 2009. Protection of biodiesel and oil from degradation by natural antioxidants of Egyptian Jatropha. International Journal Environment. Science Technology. 6 (3), 369 -378
[36]
Stoilova I, Krastanov A, Stoyanova A, Denev P, Gargova S. 2007. Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry. 102, 764-770.
[37]
El-Halawany, AMA. 2002. Pharmacognostical study of Simmondsia Chinenisis (Link) Schneider family Buxaceae (Simmondsiaceae) cultivated in Egypt. M.Sc, Thesis Pharmaceutical Science (pharmacognosy), Pharmacognosy Department, Faculty of Pharmacy, Cairo University
[38]
Fuzzati, N. (2004). Analysis methods of ginsenosides. Journal of Chromtography B, 812, 119 -133.
[39]
AL-Bachir, M. (2005). The irradiation of spices, packaging materials and luncheon meat to improve the storage life of the end products Int. J. Food Science. Technology.40, 197- 204.
[40]
AL-Bachir, M and Mehio, A. (2001). Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage. Food Chemistry. 75, 169-175.
[41]
Jitoe A, Masuda T, Tengah IP, Suprapta DN, Gara I W, Nakatan N. (1992). Antioxidant activity of tropical ginger extract and analysis of the contained curcuminoids. Journal of Agriculture Food Chemistry. 40, 1337-1340.
[42]
Choi, S.H.; Kwon, H.C.; An, D. J.; Park, J.R and Oh, D.H. (2003). Nitrite contents and storage properties of sausage added with green tea powder. Korean J. Food Sci. Animal Resources. 23, 299-308.
[43]
Latorre-Moratalla ML, Veciana-Nogues T, Bover-Cid S, Garriga M, Aymerich T, Zanardi E, Ianieri A, Fraqueza MJ, Patarata L, Drosinos EH, Laukova A, Talon R, Vidal-Carou MC. (2008). Biogenic amine in traditional fermented sausage produced in selected European countries. Food Chemistry. 107, 912-921.
[44]
Suzzi G, Gardini F. (2003). Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology. 88, 41-54.
[45]
Eerola, S.; Sagues, A. X. R.; Lilleberg, L.; and Aalto, H. (1997). Biogenic amines in dry sausages during shelf-life storage. Zeitung Lebensmittel for Unters Forsch A., v. 205,351-355.
[46]
Ruiz-Capillas C, Jimenez-Colmenero F. (2004). Biogenic amines in meat and meat products. Critical Review in Food Science and Nutrition. 44,489-499.
Open Science Scholarly Journals
Open Science is a peer-reviewed platform, the journals of which cover a wide range of academic disciplines and serve the world's research and scholarly communities. Upon acceptance, Open Science Journals will be immediately and permanently free for everyone to read and download.
CONTACT US
Office Address:
228 Park Ave., S#45956, New York, NY 10003
Phone: +(001)(347)535 0661
E-mail:
LET'S GET IN TOUCH
Name
E-mail
Subject
Message
SEND MASSAGE
Copyright © 2013-, Open Science Publishers - All Rights Reserved