[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.
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.
Antimicrobial, Antioxidant, Biogenic Amines, Mincemeat, Ginger Extracts
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