Yield and storage stability of patties from pre‐rigor beef previously dipped in potassium sorbate and ginger solutions

Negbenebor, C. A.; Balami, Yusufu Gana; Igene, J. O.

doi:10.1111/j.1365-2621.1995.tb01947.x

Cited by 6 publications

(3 citation statements)

References 16 publications

(12 reference statements)

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“…(1996) also reported that meat cuts and chicken carcasses when sprayed with acetic acid and lactic acid and GRE, garlic and onion, singly or in combination, extended shelf life at ambient temperature. Negbenebor et al. (1995) also reported that the use of GRE in beef patties reduced the psychotropic aerobic counts during their storage at 5–7C for 6 days.…”

Section: Resultsmentioning

confidence: 94%

Effect of Marination With Ginger Rhizome Extract on Properties of Raw and Cooked Chevon

Pawar¹,

Mule

Machewad

2007

Journal of Muscle Foods

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The biceps femoris muscles of 12-month-old Osmanabadi goat in prerigor state were chilled for 24 h at 4 Ϯ 1C and then cut into 3 ¥ 3 cm chunks; these were randomly divided into five groups and marinated in ginger rhizome extract (GRE) at 1, 3, 5, and 7% along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate. The samples were packed in low-density polyethylene bags and stored at a refrigerated condition of 4 Ϯ 1C for 1, 3, 5 and 7 days. The physicochemical characteristics of the marinated raw chevon, and the cooking, textural and sensory quality characteristics of patties were studied. The marination of chevon and storage at 4 Ϯ 1C resulted in increase in moisture and thus water-holding capacity. The myofibrillar and sarcoplasmic proteins were degraded at all levels of marination to a significant (P < 0.05) extent. The collagen solubility was significantly (P < 0.05) increased, as was tenderness. The cooking characteristics were found significantly (P < 0.05) improved. The GRE-treated chevon patties received a higher score for color, tenderness, flavor, juiciness, springiness and overall acceptability. The study revealed that GRE can be used as a potential source of additive in ground, comminuted chevon products because of its antioxidant, proteolytic and antimicrobial properties, and may be used as an effective alternative to many other plant enzymes. PRACTICAL APPLICATIONSThis study investigates which level of marination with ginger rhizome extract (GRE) along with 600 ppm of ascorbic acid, 2% sodium chloride and 1 Corresponding 349 0.5% sodium tripolyphosphate is best to improve physicochemical characteristics, cooking, textural and sensory qualities of patties made from the biceps femoris muscles of 12-month-old Osmanabadi goat chevon packed and stored at 4 Ϯ 1C at different levels. This study also includes useful information for solubility of proteins and water-holding capacity and instructional presentation to benefit the people who eat the chevon regularly as a staple diet. This research is important for food industry, food service and research dieticians who can use GRE as a potential source of additives for its antioxidant, proteolytic and antimicrobial properties.

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Section: Resultsmentioning

confidence: 94%

Effect of Marination With Ginger Rhizome Extract on Properties of Raw and Cooked Chevon

Pawar¹,

Mule

Machewad

2007

Journal of Muscle Foods

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“…The addition of potassium sorbate to emulsified meat balls significantly affect the post-storage TBARS (p<0.05). Beef patties with 4% potassium sorbate also had no significant effect on TBARS values ( Negbenebor et al, 1995 ). By contrast, ground buffalo meat preblended with 0.3% potassium sorbate showed lower TBARS values than the control on days 0 and 8 of storage ( El-Aal, 2005 ).…”

Section: Resultsmentioning

confidence: 99%

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Lee

Sung

Cho

et al. 2021

Food Sci Anim Resour

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Seung-Hye Woo (https://orcid.org/0000-0002-6805-4553) Min-Cheol Kang (https://orcid.org/ 0000-0002-9658-9045 ) Tae-Kyung Kim (https://orcid.org/0000-0002-6349-4314) Hae In Yong (https://orcid.org/0000-0003-0970-4496) Heeyoung Lee(https://orcid.org/0000-0001-6115-9179) Yun-Sang Choi (https://orcid.org/0000-0001-8060-6237) Competing interestsNo potential conflict of interest relevant to this article was reported. Funding sourcesState funding sources (grants, funding sources, equipment, and supplies). Include name and number of grant if available.

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“…Kolsarici and Candogan (1995) reported that potassium sorbate treatment resulted in decreases in bacterial counts and high TBA values in vacuum-packed chicken leg and breast meats during storage at 3-5°C. Negbenebor, Balami, and Igene (1995) made beef patties with pre-rigor beef strips which had been treated with 4% potassium sorbate. They indicated that the treatment had no significant effect on TBA values, but slightly reduced total aerobic plate counts when the patties were stored at 5-7°C.…”

Section: Resultsmentioning

confidence: 99%

Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball

Hsu

Sun

2006

Journal of Food Engineering

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Yield and storage stability of patties from pre‐rigor beef previously dipped in potassium sorbate and ginger solutions

Cited by 6 publications

References 16 publications

Effect of Marination With Ginger Rhizome Extract on Properties of Raw and Cooked Chevon

Effect of Marination With Ginger Rhizome Extract on Properties of Raw and Cooked Chevon

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball

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