No abstract

Cosmos caudatus ([CC]/ulam raja), Polygonum minus ([PM]/kesum) extracts and butylated hydroxyanisole (BHT) were evaluated to examine the effects of physical properties, pH, thiobarbituric acid (TBA), free fatty acid (FFA), peroxide value (PV) and microbial growth in a quail meatball during 21 days of storage. No significant difference in physical properties and pH was observed. The TBA, FFA and PV after 21 days of storage in samples formulated with CC, PM and BHT were lower compared with control. The TBA, FFA and PV were 0.137 mg MA/kg, 3.93%/g, and 4.02 meq/kg sample, respectively, in the sample formulated with CC and 0.132 mg MA/kg, 3.84%/gr, and 4.31 meq/kg sample, respectively, in the PM. The addition of CC, PM and BHT significantly reduced the aerobic plate count. This study shows that CC and PM are potential sources of natural antioxidants that have similar characteristics as the synthetic antioxidant BHT. PRACTICAL APPLICATIONS In recent years, natural antioxidants have increasingly replaced artificial preservatives in food products. Natural antioxidants like Cosmos caudatus and Polygonum minus have many of the same functions as artificial antioxidants like butylated hydroxyanisole; they can increase the shelf life of stored products without affecting other qualities that are important to consumers. This research explores the effects of natural antioxidants on quality changes of quail meatball during refrigeration storage.