Effect of Hibicus sabdariffa on the Nutritional and Sensory Properties of Novel Naem Product

Abstract

Naem is a traditional Asian fermented sausage made from the mixture of raw meat, cooked rice, garlic, salt, sugar, spices, and sodium nitrite. With consumers more concerned with healthy food choices, Hibiscus sabdariffa (HS) can be used as substitute for sodium nitrite in Naem preparation. Therefore, the objective of this study was to evaluate the effects of HS on the sensory, quality, and physicochemical analyses of Naem products. Four concentrations of HS were evaluated in this experiment: 1) 0%, 2) 1%, 3) 3% and 4) 5% HS. Treatments were analyzed for sensory evaluation by using a 9-point hedonic scale (trained panelists = 38). Physicochemical characteristics were evaluated for color (L*, a*, and b* values), pH, water activity, moisture (%), ash content, and lipid stability (TBARS). In addition, nutrition profiles, lactic acid bacteria, aerobic plate counts, Escherichia coli, and Listeria spp. were completed. SPSS with one-way ANOVA was used to evaluate any significant differences with p<0.05. The sensory evaluation revealed that Naem prepared with 3% HS had the highest overall acceptance scores (5.76), flavor (5.81), and taste (5.66). In addition, fermented Naem with 3% HS showed the highest scores of acceptability (92.2%), purchase intent (71.1%), and lactic acid bacteria counts (5.41 log CFU/g). The initial pH values, water activity, moisture (%), and ash content in this experiment ranged from 5.44-5.57, 0.93-0.94, 63.17-64.94%, and 1.51-1.74%, respectively. There was a significant (p<0.05) on color after 7 days storage at 3°C. Specifically, a* values were decreased in all treatments. The control treatment obtained the highest TBARS values (0.83 mg MDA/kg). No E. coli or Listeria spp. were detected. The results of this study indicate that Hibiscus sabdariffa can be used as a natural spice for Naem products which may help the meat industry increase market share through this innovative product.

Effect of beeswax edible film on preservation of Naem product quality during storage

“…The redness (a* value) of the meat decreases during storage due to the oxidation of myoglobin, resulting in a shift towards a brown hue (Tangkham et al, 2022). However, Hibiscus sabdariffa extract (the additive used in making the Naem samples) consisted of natural red colorants which also contributed to the a* value of the Naem samples in the current study.…”

“…No Enterobacteriaceae was found in the group with 3% BW after storage for 15 d (Table 2). Overall, the counts of Enterobacteriaceae in the Naem samples wrapped with 1% BW edible film were significantly lower (1.80 log CFU/g) than in the PVC and 0% BW treatments after storage for 15 d. This could be attributed to the combination of the added Hibiscus sabdariffa extract and the beeswax (Tangkham et al, 2022). Furthermore, one potential advantage of using beeswax as a part of the edible material is its antimicrobial properties that lower microbial growth and retard spoilage (Ferreira et al, 2007).…”

“…The Naem sample was prepared according to the ingredient formula described by Tangkham et al (2022), consisting of 75.2% ground pork (20% fat), 14.8% cooked jasmine sticky rice, 4.4% ground garlic, 1.5% table sugar, 1.1% salt and 3% Hibiscus sabdariffa extract. After the ground raw meat had been mixed with the ingredients completely, 25 g of the mixture sample were weighed and wrapped in the PVC or 0%, 1% or 3% BW film.…”

“…2). The decrease in the L* value of the meat samples during storage was associated with the oxidation of myoglobin forming darker color in meat (Tangkham et al, 2022). The presence of a high moisture content in the PVC group accelerated the oxidation reaction and resulted in a rapid decrease in the L* value (Lashgari et al, 2020).…”

“…Some natural extracts that are rich in antioxidants could partially substitute for sodium nitrite to extend the shelf-life of Naem by inhibiting microbial growth as well. For example, Hibiscus sabdariffa extract in Naem products provided better conservation quality with stable and acceptable appearance (Tangkham et al, 2022).…”