Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

Abstract

The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.

Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid

“…This might be linked to the antioxidant effects of green coffee. Other studies also reported a reduction in the L* value of ground beef samples by the addition of Moringa olivera leaf powder during cold storage for 15 days ( Mashau et al, 2021 ). Instrumental assessment of meat color indicates that the addition of green coffee to meatballs has a detrimental influence on their color.…”

“…Some natural antioxidants such as taurine and carnosine have also been shown to reduce a* values in beef patties during cold storage compared with ascorbic acid alone ( Sa'nchez-Escalante et al, 2001 ) and in deer burgers containing healthier oils ( Vargas-Ramella et al, 2020 ). Additionally, the maintenance of redness by ascorbic acid was repeatedly reported in meat ( Is et al, 2009 ), whereas improved a* values were achieved by ascorbic acid + rosemary ( Sa'nchez-Escalante et al, 2001 ), acerola ( Realini et al, 2015 ), and Moringa olivera leaf powder ( Mashau et al, 2021 ). Regarding the yellowness value, b*, a similar trend was observed.…”

“…A colorimeter (CR-300, Konica Minolta, Tokyo, Japan) was used to measure the color characteristics of the exterior surface of the raw meatballs. The color values, i.e., a* (redness), b* (yellowness), and L* (lightness) were assessed in triplicate ( Mashau et al, 2021 ). Metmyoglobin percentage was calculated using Equation (2) by measuring the absorbance of the meat supernatant at 525, 545, 565, and 575 nm, as described by Ouerfelli et al (2019) .…”

Nutritional and Sensory Properties of Starry Trigger (Abalistes stellaris) Fish Balls Additional Fresh and Steamed Moringa (Moringa oleifera) Leaves

“…The addition of both fresh and steamed moringa leaves affect a darker color of fish meatballs, so it led a decrease in panelist acceptance. According to Mashau et al [28], low scores of ground beef in color attribute might be caused by the green color of moringa leaves powder from chlorophyll content. The bitter taste of moringa leaves might affect an unpleasant flavor and taste of fish balls added with fresh or steamed moringa leaves.…”

“…The bitter taste of moringa leaves might affect an unpleasant flavor and taste of fish balls added with fresh or steamed moringa leaves. The bitter taste of moringa leaves powder affected the low taste acceptability of ground beef sample [28]. Therefore, this might affect an overall acceptance of the panelists.…”