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
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfillment of the requirements for the
degree of B. Tech. in Food Technology
