scholarly journals Effect of the Addition of Thyme “Thymus vulgaris” Leaves on the Sensory and Nutritional Quality of Lamb Meat

2022 ◽  
Author(s):  
N. Ayeb ◽  
Z. Jrad ◽  
H. Hajji ◽  
S. Arroum ◽  
I. Fguiri ◽  
...  
Keyword(s):  
Meat Products ◽  
Chemical Properties ◽  
Natural Antioxidants ◽  
Thymus Vulgaris ◽  
Control Group ◽  
Overall Acceptability ◽  
Carcinogenic Potential ◽  
Natural Flavors ◽  
Meat Samples ◽  
Physical And Chemical

Background: The shelf life of meat products can be increased by adding synthetic antioxidants. These antioxidants have long been used, but their safety has recently come into dispute due to a suspected carcinogenic potential. This is why meat technologies have extracted new natural antioxidants from spices and herbs, which are the best alternatives to synthetic compounds. So, the addition of natural flavors (essential oils, powder or extract of aromatic plants) to the meat can improve organoleptic quality and consumer acceptability. Methods: This study was conducted to evaluate the physicochemical and organoleptic qualities of meat fortified with thyme powder. With this purpose, 16 samples from four muscles of legs from 4 lambs were used in this work. The muscles were divided into two groups, control group (meat without any supplementation) and thyme group (meat supplemented with thyme). In this later group, a dose of 5% of ground thyme dry leaves was added to the meat. Result: Results showed no significant differences were found among groups for cooking loss, but was slightly higher for meat treated with thymus (33.29 vs. 28.36%). No significant differences between the two groups were observed for the ash, fat and crude protein contents of the meat. At the same manner, no effect was observed on meat lightness (L) and yellowness (b*) (P greater than 0.05), on the contrary, redness (a*) of the meat was affected by addition of thyme (11.28±1.23 vs. 23.06±9.80). Also, significant (P less than 0.05) differences were observed in texture scores, flavor, color and taste between control and the 5% thyme-supplemented meat samples. The overall acceptability of supplemented meat samples was highest (P≤0.05) as compared to control (5.91±2.32 vs. 4.35±2.66). In conclusion, addition of thyme leaves did not affect the physical and chemical properties of meat, except for redness and improved sensory quality.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

scholarly journals POTENSI SENYAWA BIOAKTIF MESOCARP BUAH LONTAR (Borassus fl abeliffer L.) SEBAGAI SUMBER ANTIOKSIDAN ALAMI (Potency of Mesocarp Bioactive Compounds in Lontar Fruit (Borassus fl abeliffer L.) as A Source of Natural Antioxidant)

2014 ◽  
Vol 34 (03) ◽  
pp. 277 ◽  
Author(s):  
Eny Idayati ◽  
Suparmo Suparmo ◽  
Purnama Darmadji
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Natural Antioxidants ◽  
Chromatography Method ◽  
Carotene Content ◽  
Palm Fruit ◽  
Dpph Method ◽  
Total Fat ◽  
Physical And Chemical

This study was aimed to characterize the physical and chemical properties of borassus palm fruit mesocarp, to determine the best type of solvent to extract bioactive compounds by maceration method, and to evaluate the antioxidant properties of bioactive compounds using DPPH (1,1-difenil-2-pikrilhidrazil) method. Carotenoid was separated based on TLC(thin layer chromatography) method, which produced spots. To confi rm the results, the spots were scanned using UV-vis spectrofotometry. The results showed that the water content of borassus fruit mesocarp was 77.31%, while total fat, ash content, and tannin were 0.11%, 1.43%, 0.08%, respectively. Total Carotenoid was 8324.6 µg/100g with β carotene content was 6217.48 microgram/100g. The best solvent used in extracting the bioactive compounds was ethanol and acetone with (1:1) ratio. The highest yield was 4.3% and bioactive compounds in palm fruit mesocarpextracts as antioxidants was about 87% as carried out by DPPH method, so it could become a potential antioxidant. TLC Identifi cation produced two spots. One spot was identifi ed as carotenoids from xanthophyll group and the other one was β-carotene.Keywords: Natural antioxidants, borassus palm fruit mesocarp, bioactive compounds ABSTRAKPenelitian ini bertujuan untuk karakterisasi senyawa bioaktif dalam mesocarp buah lontar berdasarkan sifat fisik dan kimia, mengetahui jenis pelarut terbaik untuk mengekstrak senyawa bioaktif dengan metode maserasi, serta mengevaluasi sifat antioksidan senyawa bioaktif mesocarp dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Dasarpemisahan karotenoid dengan metoda KLT (kromatografi  lapis tipis) pada ekstrak lalu dikuatkan dengan hasil scanning menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan bahwa mesocarp buah lontar mengandung kadar air 77,31%; total lemak 0,11%, kadar abu 1,43%; tanin 0,08%; total karotenoid 8324,6 µg/100g dengan kandungan senyawa  karoten 6217,48 µg/100g. Perlakuan pelarut terbaik untuk proses ekstraksi senyawa bioaktif adalah etanol dan aseton dengan rasio (1:1). Hasil rendemen tertinggi yaitu 4,3% dan potensi senyawa bioaktif dalam ekstrak mesocarp buah lontar sebagai antioksidan dengan metode DPPH yaitu sekitar 87%, sehingga berpotensi sebagai salahsatu senyawa antioksidan. Identifi kasi dengan metode KLT yang menghasilkan 2 noda yaitu noda 1 diduga karotenoid dari golongan xantofi l dan noda 2 yatu  karoten.Kata kunci: Antioksidan alami, mesocarp lontar, senyawa bioaktif

scholarly journals Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Hannan Lashkari ◽  
Majid Halabinejad ◽  
Alireza Rafati ◽  
Ameneh Namdar
Keyword(s):  
Essential Oil ◽  
Control Sample ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Life Extension ◽  
High Concentration ◽  
Zataria Multiflora ◽  
Psychrotrophic Bacteria ◽  
Overall Acceptability ◽  
Meat Samples

The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.

scholarly journals Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Antioxidants ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 73 ◽  
Author(s):  
Rubén Domínguez ◽  
Patricia Gullón ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Wangang Zhang ◽  
...  
Keyword(s):  
Organic Solvents ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Economic Problem ◽  
Meat Industry ◽  
Overall Acceptability ◽  
High Yields ◽  
Promising Source ◽  
By Products ◽  
Natural Additives

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

scholarly journals Effects of Soy Sauce and Some Other Additives on Lipid Oxidation and Its Related Properties of Minced Beef Meat During Cold Storage

2021 ◽  
Vol 910 (1) ◽  
pp. 012053
Author(s):  
Rabeea M. Mahmood ◽  
Amera Mohammed Saleh ◽  
Saleh Abed Al Wahed Mahdi
Keyword(s):  
Ascorbic Acid ◽  
Cold Storage ◽  
Meat Products ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Storage Conditions ◽  
Soy Sauce ◽  
Control Group ◽  
Fat Percentage ◽  
Moisture Percentage

Abstract This study was designed to investigate the effects of soy sauce and some other antioxidants on some of important meat and meat products properties in cold storage conditions. Five treatment were demanded. Control group without any kind of adding. NaCl treatment with adding 10% NaCl solution. SS treatment with adding 10% soy sauce solution. NaCl+SS treatment with adding 5% NaCl+5%soy sauce solutions. And the last SS+Asc treatment with adding 10% soy sauce solution+0.05% ascorbic acid. samples in all treatment divided to groups and been exposed to five storage period (0,3,6,9,12) days at 4oc. to study the effect of treatments and storage periods on twelve properties (pH, WHC, Drip loss, Mb concentrations, TVN, TBA, P.V, FFAs, moisture percentage, protein percentage, fat percentage and ash percentage). The results showed a benefit in all studied properties related with using soy sauce with or without ascorbic acid. These natural antioxidant material may be considered as an effective natural antioxidants and good replacement instead of synthetic types.

scholarly journals Effect of Potash addition on groundnut oil yield and quality of kulikuli (fried groundnut cake)

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 23-33
Author(s):  
M.A. Balogun ◽  
O.R. Karim ◽  
O.A. Akintayo ◽  
A.T. Oyeyinka ◽  
F.L. Kolawole ◽  
...  
Keyword(s):  
Scientific Information ◽  
Chemical Properties ◽  
Acid Value ◽  
Quality Attributes ◽  
Oil Yield ◽  
Groundnut Oil ◽  
Groundnut Cake ◽  
Overall Acceptability ◽  
Yield And Quality ◽  
Physical And Chemical

Fried groundnut cake, popularly called kulikuli, is obtained by frying the cake obtained from groundnut oil extraction. Addition of potash during defatting of groundnut is believed to increase oil yield and improve kulikuli quality, but there is little or no scientific information explaining this. This study investigated the yield, physical and chemical properties of oil extracted from groundnut with the addition of potash at 0.16, 0.32, 0.48 and 0.64%. The proximate and sensory attributes of the kulikuli produced were also determined. Groundnut yield increased from 14% to 27% with increasing addition of potash, presumably due to the emulsifying properties of potash. Potash addition significantly (p < 0.05) influenced the refractive indices, percentage impurity and colour of the oil samples. Oil extracted without potash had the lowest iodine value (85.12 mg/100 g), saponification value (202.2 mg KOH/g), acid value (6.46 mgKOH/g) and peroxide value (5.66 meq/Kg). The kulikuli had moisture in the range of 1.45 - 3.00%; carbohydrate, 20.6 - 40.4%; protein, 30.5 - 40.8%; ash, 4.45 - 5.05%; and fat, 23.5 - 30.6%. Kulikuli sample without potash was the most preferred based on taste and aroma while sample with 0.64% potash was the most preferred based on crunchiness, colour, breakability and overall acceptability. The study confirmed the hypothesis that potash addition during extraction of oil and production of kulikuli increases oil yield and some of the quality attributes of the kulikuli. Keywords: Groundnut, potash, oil yield, kulikuli, quality attributes

scholarly journals PSVI-28 Effects of Chinese herbal medicine and probiotics on the physicochemical properties of chicken

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 209-209
Author(s):  
Xiaofei Chen ◽  
Yunfen Zhu ◽  
Yongkang Yang ◽  
Jiqian Xiang ◽  
Hongqing Yin ◽  
...  
Keyword(s):  
Herbal Medicine ◽  
Chinese Herbal Medicine ◽  
Statistical Significance ◽  
Chemical Properties ◽  
Control Group ◽  
Blank Control Group ◽  
Chinese Herbal ◽  
Poultry Breeding ◽  
Antibiotic Group ◽  
Physical And Chemical

Abstract Objective: In this study, we estimate the effects of probiotics, Chinese herbal medicine and antibiotics on chicken protein, fat, ash, some kind of amino acids and fatty acids, tenderness and other physical and chemical properties. Method: 240 hens were divided into six groups, including blank control group, probiotic group, antibiotic group, Chinese herbal medicine group (Three parallel groups were set in the Chinese herbal medicine group: 0.3%, 0.6% and 1%). Hens were fed on restricted diets for more than 120 days. Collecting six breast samples from each group randomly and assaying those items described in the objective. In this study, we performed some determination methods, such as HPLC, GC, Kjeldahl and Soxhelt Method. Data were collected by Excel and analyzed by SPSS18.0 software. The results were expressed as the mean ± SD. One-way ANOVA followed by Duncan’s test was performed to determine statistical significance. ResultThe results showed that the contents of protein, fat, amino acid and fatty acid in chicken were not different significantly among these groups (P &gt; 0.05). So did the value of shear (P &gt; 0.05). Inosine acid content in 0.6% & 1% Chinese herbal medicine group was increased significantly (P &lt; 0.05). The ash value was decreased significantly in 1% Chinese herbal medicine group (P &lt; 0.05). Significance and Innovation: There are many alternatives of antibiotics in livestock and poultry breeding based on Chinese herbal medicine in China. Our study helps to illustrate the positive effect of Chinese herbal medicine on animal feeding and lay a foundation for the future rational application of Chinese herbal medicine in non-antibiotic feeding. Meanwhile, similar reports have not been found internationally. Conclusion Adding proper amount of Chinese herbal medicine in diet can promote the production of inosine acid and enhance the taste of meat, reduce the ash content similarly.

scholarly journals Impact of Dietaryα-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Muhammad Issa Khan ◽  
Komal Shehzad ◽  
Muhammad Sajid Arshad ◽  
Amna Sahar ◽  
Muhammad Asim Shabbir ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipoic Acid ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Industrial Processing ◽  
Tocopherol Acetate ◽  
Lipid Stability ◽  
Evaluation Scores ◽  
Meat Samples ◽  
Different Levels

The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid andα-tocopherol acetate). Broilers (21 days) were fed on feed supplemented with varyingα-lipoic acid and constant concentration ofα-tocopherol acetate for 3 weeks. Birds were slaughtered at the age of 42 days and meat samples were collected and stored for further analysis and product preparation. TPC and DPPH value indicated that meat of broilers receiving 100 mg ofα-lipoic acid with 200 mg ofα-tocopherol acetate/kg of feed possessed the highest antioxidant activity. TBARS and peroxides values were found to be lower for meat of broilers fed on different levels ofα-lipoic acid. The antioxidants (lipoic acid and tocopherol) enrichment in meat helps to reduce PUFAs. A similar lipid stability trend was observed in nuggets prepared from broiler thigh meat and maximum sensory evaluation scores for nuggets prepared from thigh meat of broilers having the highest dose of lipoic acid. The lipoic acid supplementation in feed enhances the antioxidant capacity of thigh meat and meat products.

scholarly journals Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)

2021 ◽  
Vol 72 (3) ◽  
pp. 3031
Author(s):  
R PALAMUTOĞLU
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Textural Properties ◽  
Control Group ◽  
Black Cumin ◽  
Texture Profile ◽  
Overall Acceptability

Meat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or textural properties. The research aimed to develop a new, healthier meatball formula in which the fat is substituted by oleogel gelled by carnauba wax and made with sunflower oil and black seed oil mixture. The effect of substituting animal fat with oleogel on color values, cooking parameters, lipid oxidation, and the textural properties of meatballs were determined. The effect of oleogel type on the TBA values of 50 and 75% substituted samples was statistically significant (p < 0. 05), and TBA values of the samples with oleogel substituted were higher than others at the end of the storage. The effect of substitution rates on the texture profile of meatball samples was found to be statistically significant (p <0. 05). The oleogel (25%) added group scored significantly (p < 0. 05)higher than the control group in appearance, flavor, texture, juiciness, oiliness, and overall acceptability, and was not found difference between the treatment groups.

scholarly journals Effect of singeing methods on carcass qualities and sensory properties of red Sokoto buck muscle

2018 ◽  
Vol 34 (4) ◽  
pp. 443-453
Author(s):  
Ani Ugochukwu ◽  
Jiya Zhiri ◽  
Ocheme Boniface
Keyword(s):  
Crude Protein ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Hot Water ◽  
Carcass Quality ◽  
Mineral Contents ◽  
University Of Technology ◽  
Sensory Parameters ◽  
Meat Samples ◽  
Physical And Chemical

An experiment was conducted using twenty four red Sokoto bucks to evaluate effect of singeing methods on the carcass quality and sensory properties of red Sokoto buck (Chevon) meat. The study was carried out at the Animal Production Teaching and Research laboratory, Federal University of Technology Minna. The buck carcasses were randomly allocated to four singeing methods of hot water, firewood, rubber tyre and kerosene singeing after slaughter. Data were collected on the sensory parameters, mineral composition, physical and chemical properties and proximate composition. Singeing methods significantly (P<0.05) affects the crude protein and fat contents of the meat samples with crude protein significantly (P<0.05) higher in rubber tyre (31.53%) singed carcasses. While the fat content were significantly (P<0.05) higher in hot water (5.80%) singed carcasses. The mineral contents differs significantly (P<0.05) among singeing methods. The pH and thermal shortening were significantly (P<0.05) higher in buck carcasses singed with kerosene (6.75 and 35.35 respectively). Methods of singeing had significant effect on the carcass quality and sensory properties of meat samples. It was therefore concluded that hot water be used to remove hairs in slaughtered goat carcasses, as this will reduce to practicable level cross contamination of meat during processing. The use of firewood, tyre and kerosene should be total discouraged in meat processing and the public should be educated about the health implication of consuming animal carcasses singed with these methods.

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