Crude essential oil from roots of white’s ginger ( Mondia whitei ) as natural minced beef preservative

Abstract

Potentials of crude essential oil from the roots of white's ginger (EOWG) as a natural preservative in minced beef were investigated. EOWG was produced using 1% (T1), 1.5% (T2), and 2% (T3) n-hexane, and their antibacterial and in vitro antioxidant activities were assessed. pH, thiobarbituric acid reactive substances (TBARs), total volatile basic nitrogen (TVBN) values, total plate count (TPC), and bacterial count (BC) of EOWG-treated meat were determined and compared with those of BHA-treated (T4) and untreated samples (T0) for 12 days (3 days interval) at 2°C. Meat color change was determined. The pH, TBARs, TVBN, TPC, and BC significantly (p ≤ .05) reduced in EOWG-treated beef and reduction was higher with an increase in concentration. Total color difference (TCD) of refrigerated EOWG-treated minced beef varied and was concentration dependent. Meat treated with 1.5% and 2% EOWG compared most favorably with BHA-treated sample and could be considered as natural means of meat preservation. Novelty impact statements Crude essential oil from roots of white's ginger preserved the quality and shelf life of minced beef during refrigeration. Minced beef treated with 1.5%–2% crude essential oil from roots of white's ginger yielded comparable quality attributes with butylated hydroxyl anisole (BHA)-treated beef. Natural antioxidants and antimicrobial could give impetus to novel meat products development with enhanced health benefits, prolonged shelf life, and improved safety and quality.