The incorporation ofMoringa oleiferaleaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability

Abstract

Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of adding Moringa oleifera leaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p < 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.

Physical quality and consumer acceptance of beef patties containing different levels of moringa oleifera leaf flour extract

“…Several studies have shown different results from this study. The cooking losses and WHC values increased compared to the control with the addition of up to 0.9% moringa flour, but the pH level increased by 0.9% in cooked mutton patties [22]. The utilization of moringa leaf extract on mutton patties stored for 0 days resulted in a pH value that was not differ from the control at levels up to 2%, but decreased at 3 and 5%.…”

“…[8] suggested the addition of 6% moringa seed flour to still maintain consumer acceptance. Besides, using moringa leaf meal up to 0.8% from total meat used [9] or processing cooked goat meat patties containing leaf flour up to 0.9% of the total meat used [11] have been performed and revealed its positive effect. Furthermore, other researchers reported the utilization of moringa leaf extract flour up to a level of 5% for mutton patties [10] and 20% in chicken burgers [12].…”

Bio-Functional Prospects of Moringa oleifera Lam on Meat Quality-A Review

“…Lungu and Afolayan (2022), in their study, revealed that the addition of 1% root powder of Moringa oleifera was acceptable by consumers compared to the leaf part and comparable to the control group without the inclusion of the plant. Khomola et al (2021) also reported that the addition of 0.3% of MOLP on mutton patty samples had high sensory acceptance (aroma, taste, appearance and overall acceptability) and they were comparable in terms of sensory evaluation to those of the control group without any MOLP inclusion. In the study by Moyo et al (2014), goat meal supplemented with a blend of sunflower (170 g) and MOLP (200 g) leaf diet had a positive influence on consumer sensory ratings of goat meat with greater first bite, flavor, aroma and juiciness ratings in comparison to the group that was not supplemented.…”

Chemical Quality of Bali Beef Marinated in Moringa Oleifera Leaves Extract, Moringa Oleifera Leaves Tea, and Moringa Oleifera Leaves Powder

“…Marinasi daging sapi bali dengan ekstrak daun kelor, et al, 2015). Menurut Khomola et al (2021) tingginya protein disebabkan pengaruh dari senyawa fenolik dalam bubuk kelor karena ekstrak tanaman atau dalam hal ini kelor memiliki efek perlindungan terhadap denaturasi protein terhadap produk olahan daging. melaporkan bahwa penggunaan 0,4% bubuk kelor dapat meningkatkan kadar protein daging sapi giling (ground beef) selama penyimpanan suhu dingin, lebih lanjut dikatakan bahwa bubuk kelor merupakan sumber yang sangat baik dari semua asam amino yang merupakan bahan penyusun protein.…”