Crude essential oil from roots of white’s ginger (Mondia whitei) as natural minced beef preservative
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Date
2022
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Abstract
Potentials of crude essential oil from the roots of white's ginger (EOWG) as a natural
preservative in minced beef were investigated. EOWG was produced using 1%
(T1), 1.5% (T2), and 2% (T3) n-hexane,
and their antibacterial and in vitro antioxidant
activities were assessed. pH, thiobarbituric acid reactive substances (TBARs), total
volatile basic nitrogen (TVBN) values, total plate count (TPC), and bacterial count (BC)
of EOWG-treated
meat were determined and compared with those of BHA-treated
(T4) and untreated samples (T0) for 12 days (3 days interval) at 2°C. Meat color change
was determined. The pH, TBARs, TVBN, TPC, and BC significantly (p ≤ .05) reduced in
EOWG-treated
beef and reduction was higher with an increase in concentration. Total
color difference (TCD) of refrigerated EOWG-treated
minced beef varied and was
concentration dependent. Meat treated with 1.5% and 2% EOWG compared most
favorably with BHA-treated
sample and could be considered as natural means of meat
preservation.
Novelty impact statements
Crude essential oil from roots of white's ginger preserved the quality and shelf life of
minced beef during refrigeration.
Minced beef treated with 1.5%–2%
crude essential oil from roots of white's ginger
yielded comparable quality attributes with butylated hydroxyl anisole (BHA)-treated
beef.
Natural antioxidants and antimicrobial could give impetus to novel meat products
development with enhanced health benefits, prolonged shelf life, and improved
safety and quality.