EFFECT OF SPICE EXTRACTS ON PHYSICOCHEMICAL QUALITY AND STORAGE STABILITY OF BUFFALO MEAT PATTIES

Abstract

The study was carried out to investigate the effect of spice extracts on quality and storage stability of buffalo meat patties. Three different spices viz. ginger, garlic and turmeric were collected and ethanolic extracts of each of them were incorporated in the patties at concentration of 0.05% of total ground meat mass. Various physicochemical properties were studied. Patties were extracted using methanol to analyze phytochemicals. Also, Storage stability of patties were analyzed at -4℃ for 30 days. Analysis of variance (ANOVA) and Tukey’s test were performed using GenStat 12th Edition to check the significant relationship at p<0.05. The physicochemical properties (cooking loss, water loss, lipid loss) were found to be the lowest for Ginger extract (GE) incorporated patties (20.24±0.15, 17.64±0.41 and 0.32±0.03 % respectively). Also, GE showed the highest total polyphenol (757.956 mg GAE/100g) and total flavonoid content (189.123±0.61 mg QE/100g), whereas Turmeric extract (TE) showed the highest antioxidant activity (14.3045 % at 5 µM and 71.7848 % at 25 µM) followed by Ginger extract and Garlic extract (GAE). For storage stability, the lowest PV at day30 was encountered for TE treated patties (3.488667 Meq/kg) followed by BHT, GAE, GE and control. GE also contributed to have the highest anti-microbial activity with lowest total plate count (6.88±0.06 log cfu/g) at day 30 followed by GAE, TE, BHT and control. Change in pH was also found to be the lowest for GE treated patties (from 6.18 to 5.95) followed by TE, GAE, BHT and control. Thus, spice extract significantly increased the storage stability of buffalo meat patties as compare to control and can replace synthetic antioxidants