Premium
Natural antioxidant extract from galangal ( Alpinia galanga ) for minced beef
Author(s) -
Cheah Poh Bee,
Abu Hasim Noor Huda
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200008)80:10<1565::aid-jsfa677>3.0.co;2-7
Subject(s) - food science , chemistry , butylated hydroxytoluene , lipid oxidation , thiobarbituric acid , antioxidant , lipid peroxidation , biochemistry
Raw and cooked minced beef samples containing commercial antioxidants or galangal ( Alpinia galanga ) extract were evaluated for storage stability at 4 ± 1 °C. Thiobarbituric acid (TBA) values of raw and cooked samples containing galangal extract at 5 and 10% (w/w) were significantly ( p < 0.05) lower than those of the controls. In raw beef, galangal extract at 10% (w/w) was as effective as α‐tocopherol at 0.10% (w/w) and butylated hydroxytoluene (BHT) at 0.02% (w/w) in inhibiting/minimising lipid oxidation. Galangal extract also delayed the induction period of lipid oxidation in cooked beef but was again observed to be effective at a higher concentration than the commercial antioxidants studied. No difference in total plate count was observed in raw beef, but samples with galangal extract had higher Hunter a (redness) and chroma (colourfulness relative to the brightness of the surroundings) values. However, cooked beef treated with galangal extract or antioxidants had lower Hunter a values and total microbial counts than the control. Thus galangal extract may be a possible natural antioxidant source for meat and meat products. © 2000 Society of Chemical Industry