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

Applied Sciences

ShonisaniEugenia Ramashia¹  KgaogeloEdwin Ramatsetse¹  MphoEdward Mashau¹ 

[1] Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa;

关键词: Moringa oleifera;    ground beef;    lipid oxidation;    microbial reduction;    nutritional properties;   

DOI  :  10.3390/app11072944

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown