Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Abstract

This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage

“…Our findings also showed that over the storage period the pH of minced beef reduced significantly (P ≤ 0.05). Similar observations on pH reduction during storage of sausages formulated with moringa leaf powder or extract (Elhadi et al, 2017;Jayawardana et al, 2015) and microencapsulated Jabuticaba (Myrciaria cauliflora) extract (Baldin et al, 2016) have been reported.…”

“…Similarly, previous reports have shown that meat products formulated with moringa leaf and seed powder extracts exhibited higher pH values compared to unformulated controls Muthukumar, Naveena, Vaithiyanathan, Sen, & Sureshkumar, 2014;Shah, Bosco, & Mir, 2015). Contrasting reports have indicated that incorporation of moringa leaf powder or extract in chicken sausages significantly reduced the pH of the product (Elhadi et al, 2017;Jayawardana et al, 2015). The divergent results obtained from these studies might be due to differences in materials and extracts used.…”

“…Similarly, a concurrent reduction of moisture content following addition of increased concentrations of bambara groundnut seed flour and moringa seed and leaf powder to meat patties has been reported (Alakali, Irtwange, & Mzer, 2010;Al-Juhaimi, Ghafoor, Hawashin, Alsawmahi, & Babiker, 2016;Elhadi et al, 2017). In addition, integration of bambara groundnut seed flour or moringa seed or leaf powder in meat patties simultaneously increased the protein, fat, and ash contents of the products (Alakali et al, 2010;Al-Juhaimi et al, 2016;Elhadi et al, 2017). The increase in the crude protein, fat, and ash contents of minced beef supplemented with DLPE might be due to the high contents of these constituents in DLPE (Table 1).…”

“…A reverse association of moisture content and DLPE level may be correlated with the increase in the total solids, increased moisture binding ability or modification of the pH of the minced beef -DLPE system (Eltilib et al, 2016). Similarly, a concurrent reduction of moisture content following addition of increased concentrations of bambara groundnut seed flour and moringa seed and leaf powder to meat patties has been reported (Alakali, Irtwange, & Mzer, 2010;Al-Juhaimi, Ghafoor, Hawashin, Alsawmahi, & Babiker, 2016;Elhadi et al, 2017). In addition, integration of bambara groundnut seed flour or moringa seed or leaf powder in meat patties simultaneously increased the protein, fat, and ash contents of the products (Alakali et al, 2010;Al-Juhaimi et al, 2016;Elhadi et al, 2017).…”

“…Microbial activity and lipid oxidation adversely affect the safety, nutritional and organoleptic qualities, and economic value of meat products during storage Jayawardana, Liyanage, Lalantha, Iddamalgoda, & Weththasinghe, 2015). Thus, retarding the microbial growth and lipid oxidation in minced meat by using natural or synthetic antioxidant and antimicrobial agents would be a useful strategy to reduce such harmful effects of increased lipid oxidation and microbial activity (Elhadi, Elgasim, & Mohamed Ahmed, 2017;Eltilib et al, 2016). To date, several synthetic antioxidants and antimicrobials have been used to retard oxidative reactions, inhibit microbial growth, and consequently extend the shelf life of minced meat products (Fernandes, Trindade, Lorenzo, Munekata, & de Melo, 2016;Honikel, 2014).…”