Abstract
The study investigated the effect of 10% aqueous extracts of ginger, garlic and onion on the quality and shelf life of frozen chevon and pork as reflected by changes in values of 2-thiobartituric acid reactive substances (2-TBARS) and total volatile basic nitrogen (TVB-N) over a 14 day storage under frozen conditions. The pH, 2-TBARS and TVB-N of chevon and pork were measured from frozen storage at -20°C after 14 days. The 10% aqueous extracts resulted in low pH values of 5.63, 5.79 and 5.67 at 14 day for chevon mixed with ginger, garlic and onion, respectively. After 14 days of frozen storage, results on 2-TBARS expressed as mg MDA/kg meat, for chevon mixed with aqueous extracts of ginger, garlic and onion were 2.62±0.01, 1.45±0.01 and 4.71±0.03 which were lower compared to 5.93±0.01 for raw chevon. On the other hand, on day 14 of frozen storage, pork mixed with garlic aqueous extracts had lower TBARS value of 2.13±0.01 compared to the values obtained in pork mixed with onion, ginger and control pork sample, respectively. TVB-N, in mg/100 g, was highest in control raw chevon and pork registering values of 95.70±0.32 and 84.00±0.40, respectively after 14 days. Low values of TVB-N of 7.24±0.23, 12.37±0.23 and 16.61±0.50 were observed in chevon mixed with ginger, garlic and onion compared to the values for pork mixed with ginger, garlic and onion. Therefore, findings from this study have revealed that natural aqueous antioxidant extracts of ginger, garlic and onion has antioxidative effect on lipid peroxidation in frozen stored fresh chevon and pork. Key words: 2-Thiobarbituric acid reactive substances (2-TBARS), total volatile basic nitrogen (TVB-N), antioxidants, pork, goat meat (chevon), ginger, garlic, onion.
Highlights
Global financial value of the meat sector is projected to be at USD 1142.9 billion by 2023 from an estimated value of USD 945.7 billion in 2018 (Shahbandeh, 2019)
The various treatment samples pH values were 6.20, 5.48 and 6.40 and 6.76, 6.02 and 6.50 for raw/fresh chevon and pork mixed with 10% aqueous extracts of ginger, garlic and onion respectively
The lowest pH values of 5.63, 5.79 and 5.67 were observed in chevon compared to 6.67, 6.83 and 6.99 for pork mixed with 10% aqueous extracts of ginger, garlic and onion after 14 days of frozen storage, respectively
Summary
Global financial value of the meat sector is projected to be at USD 1142.9 billion by 2023 from an estimated value of USD 945.7 billion in 2018 (Shahbandeh, 2019). In 2020, global meat consumption was estimated at 360. Million tons yearly with an increase of 58% in over the last decades. It is reported that population growth has caused 54% and the other 4% fraction comes from consumption per capita and increased consumers’ income (Whitnall and Pitts, 2019). The upsurge in the global meat production and consumption is defined by the high nutritive value which is significant for good human health (Ruban, 2009)
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