Grasas y Aceites, Vol 62, No 2 (2011)

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage


https://doi.org/10.3989/gya.066510

Hayam M. Ibrahim
Food Technology Dept., National Research Center, Egypt

Azza A. Abou-Arab
Food Technology Dept., National Research Center, Egypt

Ferial M. Abu Salem
Food Technology Dept., National Research Center, Egypt

Abstract


Natural plants are considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The optimum concentrations of some natural plant (jojoba, jatropha, ginseng and ginger) extracts were determined and added to lamb patties. Some chemical and microbial characteristics of the prepared patties during storage for 9 days at 4°C were evaluated. Both the addition of these extracts and storage time had a significant effect on the patties throughout the storage period. The effectiveness of the tested natural extracts can be listed in the following order of decreasing Thiobarbituric acid reactive substance (TBARS) values: ginseng > jatropha > jojoba > ginger. Aerobic plate count, mould and yeast counts decreased significantly with addition of the extracts during the storage period. Also, the addition of the extracts was significantly effective in reducing histamine, tyramine and putrescine formation during the storage period. Compared to control patties, the addition of these natural extracts was effective as antioxidant and antimicrobial agents for improving the properties of lamb patties.

Keywords


Antimicrobial; Antioxidant; Biogenic amines; Lamb patties; Lipid oxidation; Microbial counts; Natural plant extracts

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