Garlic Antioxidant (Allium Sativum L.) to Prevent Meat Rancidity

Nurwantoro,; Bintoro, Valentinus Priyo; Legowo, Anang M.; Purnomoadi, A.; Setiani, Bhakti Etza

doi:10.1016/j.profoo.2015.01.014

Cited by 17 publications

(8 citation statements)

References 8 publications

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“…Garcinia atroviridis also has sour taste that could help to break down the protein structure of the meat. Nurwantoro et al, (2012) revealed that acidic marinade can be used for tenderizing meat. Marination with acids can be performed for 6 to 24 h so that acid in marinade can cleave the peptide bonds in the protein fiber of meat.…”

Section: Introductionmentioning

confidence: 99%

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Patriani

Hafid

2021

JITEK

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A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

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Section: Introductionmentioning

confidence: 99%

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Patriani

Hafid

2021

JITEK

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“…The additive of Allium mongolicum Regel also bettered the content and kinds of volatile taste components at the end of ripening process and influenced the bunch of taste substances of dry fermented lamb sausage. Garlic could slow down the increasing TBA values during storage at cooled conditions (Nurwantoro et al, 2015). According to Zhao Yaxing et al (2021) the supplementation of sheep feed with extract of Allium mongolicum Regel can improve the yield of growth and carcass weight, the quality parameters of meat and enlarge amounts of some fatty acids with pro-health activity.…”

Section: Resultsmentioning

confidence: 99%

Food safety and quality. Scientific proceedings

2023

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We tested 68 strains of Staphylococci, (S. aureus -29, S. epidermidis -34, S. haemolyticus -23, S. warneri -16, and S. chromogenes -6). They have been isolated from various types of mastitis. Staphylococci in milk samples were isolated from acute form (27,9 %), subacute form (10,3 %), subclinical form (25 %) and latent form (36,8 %). The most common form of mastitis in dairy cows was latent mastitis. Formation of biofilm was evaluated by results of two methods: quantitative growth on CongoRed agar (CRA) and semiquantitative growth on microtiter plates (MTP). At the significance level of α = 0.05, the dependence of biofilm formation in bacteria positive using both phenotypic methods in S. aureus, S. epidermidis and S. haemolyticus was confirmed. The positivity in S. warneri and S. chromogenes determined by both methods was random. Based on our results and found dependence in comparison both methods of biofilm detection, we can recommend the simultaneous use of these methods in ideal conditions. It should be supplemented by determining the presence of genes encoding biofilm production. Keywords production of biofil:, staphylococci m, cow´s mastitis, milk ÚVOD Tvorba biofilmu ako významný faktor virulencie pomáha baktériám vyhnúť sa imunitnej obrane hostiteľa a antimikrobiálnej terapii. V chovoch prežúvavcov má biofilm vplyv na intenzitu a pretrvávanie mastitíd spôsobených v prevažnej miere baktériami z rodu Staphylococcus spp., ktoré sú najčastejšou príčinou mastitíd u prežúvavcov (Vasiľ et al., 2017).Vzhľadom na úlohu biofilmu pri perzistencii a kolonizácii stafylokokov v epiteli mliečnej žľazy, zníženie imunologickej odpovede organizmu, rezistencie na antibiotickú liečbu a ťažkosti pri eradikácii patogénov má podrobné preskúmanie a pochopenie mechanizmu tvorby biofilmu zásadný význam pri terapii príp. prevencii zápalov mliečnej žľazy. Je všeobecne známe, že baktérie produkujúce biofilm je ťažké z mliečnej žľazy odstrániť, sú často rezistentné na antibiotickú liečbu, ktorá sa na liečbu mastitíd bežne používa (Farkašová et al., 2020).Cieľom našej práce bolo stanovenie biofilmu u stafylokokov izolovaných z mlieka mastitídnych dojníc počas jedného roka. MATERIÁL A METODIKAVyšetrované vzorky mlieka sme odobrali v priebehu jedného roka od dojníc na PD Kluknava na východe Slovenska. Odbery sme uskutočnili u dojníc v štvrťročných intervaloch (marec, jún, september december). Celkom bolo vyšetrených 120 kusov dobytka. Mlieko bolo hneď po odbere vyšetrené maštaľným NK testom na detekciu typu mastitídy (akútna, subakútna, subklinická, latentná), a následne bakteriologickou kultiváciou na 5 % krvnom agare a na špeciálnych selektívnych pôdach. Následne boli stafylokokové kmene identifikované pomocou dvoch rôznych identifikačných metód: na základe biochemických enzymatických vlastností baktérií STAPHYtest 24 s identifikačným programom TNW 7.0 (Erba-Lachema, Brno, Česká republika) s presnosťou detekcie viac ako 90,0 % a na základe stanovenia

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“…The high antioxidant potential of natural food additives [ 9 , 10 , 11 , 21 , 49 , 52 ], including garlic [ 24 , 53 , 54 , 55 , 56 ] and ramsons [ 31 , 32 , 55 ], has been well documented. However, the addition of ramsons powder to meat stuffing has not been investigated to date, and only a few studies have evaluated the quality of meat products containing garlic [ 8 , 57 , 58 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

Śmiecińska

Gugołek

Kowalska

2022

Animals

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The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality and organoleptic properties of raw and oven-baked burgers were analyzed before and after refrigerated storage. Four meat formulations were prepared: control (C)—without additives, with the addition of G (0.35 g/100 g of meat), R (0.35 g/100 g of meat) and GR (0.35 g/100 g of meat each). The addition of GR induced an increase in pH and TBARS values in raw and oven-baked burgers. The pH of raw and oven-baked burgers was also affected by storage time (ST), and it was lower after 7 days of storage (ST7) than before storage (ST0). TBARS values were higher at ST7 only in raw burgers. The addition of R and GR decreased the values of color parameter L* (lightness) relative to G and C in raw and oven-baked burgers. The greatest changes in parameter a* (redness) were observed after the addition of R and GR, both before and after heat treatment. The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). In raw burgers, color saturation (C*) was higher in groups R and GR than in groups C and G, and the value of hue angle (h°) was lower in burgers with GR than in those with G and R. In oven-baked burgers, the values of C* and h° were lower in group GR than in the remaining treatments (C, G and R). In raw burgers, ST had no effect on the values of L*, whereas the values of parameters a*, b*, C* and h° were lower at ST7 than at ST0. In oven-baked burgers, the values of L* were higher at ST0 than at ST7, and the values of a*, b*, C* and h° were higher at ST7 than at ST0. The tested additives had no influence on the presence of off-odors in raw burgers. This parameter was affected by ST, and its value was lower at ST0 than at ST7. The appearance and overall acceptability of burgers were affected only by additives, and raw burgers containing GR received the lowest scores. After heat treatment, control burgers scored lowest for all attributes, whereas burgers with the addition of R and GR received the highest scores. The analyzed additives had no effect on the growth of Enterobacteriacea, Pseudomonas spp., lactic acid bacteria or total aerobic psychrotrophic bacteria. However, the counts of all identified bacteria increased at ST7. In conclusion, garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their eating quality.

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Garlic Antioxidant (Allium Sativum L.) to Prevent Meat Rancidity

Cited by 17 publications

References 8 publications

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Food safety and quality. Scientific proceedings

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

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