The Influence of Gongronema latifolium and Ocimum basilicum Extracts on the Antioxidant and Physicochemical Properties of Smoked Beef Stored at Room Temperature

Science Press Release Distribution Services

The Influence of Gongronema latifolium and Ocimum basilicum Extracts on the Antioxidant and Physicochemical Properties of Smoked Beef Stored at Room Temperature

May 31, 2021 Agricultural and Food Science 0

The first paragraph is an introduction. The necessity to investigate natural alternatives with antioxidant potential in meat processing has arisen as a result of the persistent health hazards connected with artificial preservatives. The effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts on smoked beef during 9 days of room storage (25°C) was investigated in this study. Antioxidants, which have important attributes in food preservation, are divided into two classes in the food industry: synthetic antioxidants such as nitrite, and natural antioxidants such as plant extracts with antioxidant qualities.

Methodology: Beef samples were made from freshly cut rounds (2 kg each) that were randomly assigned to one of four groups: Nitrite, OBE, GLE, or OBE+GLE. Physicochemical (cooking loss, yield, and colour), sensory characteristics, pH, and lipid oxidation (TBARS) examinations were performed on prepared beef samples. Data was analysed using descriptive statistics and ANOVA with a significance level of 0.05.

Cooking yield and colour did not differ significantly from control samples, however control samples had higher values. Sensory aspects such as flavour, texture, tenderness, and juiciness showed a considerable potential in OBE and GLE inclusions, with panellists scoring the latter as the samples with the highest overall acceptance. During the storage time, all treatments showed a substantial trend in TBARS and pH values, with the highest and lowest values found in the control and OBE treatments, respectively.

Conclusion: GLE-treated beef outperformed the other extract-treated samples throughout the storage duration. Exploring its synergistic effects with other affordable, accessible, and rich bioactive sources will be crucial in the shelf life extension of meat, given the need for natural alternatives to chemical preservatives.

Author(s) Details

Anthony Pius Bassey
Animal Products and Processing Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

Olubunmi Olufemi Olusola
Animal Products and Processing Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

Ayobami Adeshola
Animal Products and Processing Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

Jumoke Folasade Ajibade
Animal Products and Processing Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1139

 

Leave a Reply

Your email address will not be published. Required fields are marked *