Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant

Md Anwar Hossain,Muckta Khan,Tahmina Siddiqua,Md Abul Hashem

doi:10.3329/jbau.v16i2.37980

Md Anwar Hossain, Muckta Khan + Show 2 more

Open Access

https://doi.org/10.3329/jbau.v16i2.37980

Copy DOI

Abstract

The present study was undertaken to evaluate the effect of different levels of tulsi leaf extract on fresh and preserved beef meatballs. Four types of beef meatballs were formulated for this purpose. Meatballs were made with 0 (control), 0.1, 0.2 and 0.3% tulsi leaf extract, respectively and preserved at-20°C. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 0, 15th, 30th and 60th days of interval. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, Free Fatty Acid (FFA), Per oxide Value (POV) and Thiobarbituric Acid Reactive Substances (TBARS) value, it can be concluded that tulsi leaf extract @ 0.1, 0.2 and 0.3% can be used in the formulation of beef meatball. In case of sensory evaluation 0.2% tulsi leaf extract is appreciated but on the basis of nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% tulsi leaf extract is more satisfactory as a source of natural antioxidant than that of other treatment groups. Therefore, it may be concluded that 0.3% tulsi leaf extract can be added as a functional ingredients in beef meatball.J. Bangladesh Agril. Univ. 16(2): 260-265, August 2018

Highlights

IntroductionHave been widely used to preserve meat and meat products (Fasseas et al, 2007)
It has been reported that these natural antioxidants, especially of plant source, have greater application potential for consumer’s acceptability, palatability, stability and shelf-life of meat products (Jung et al, 2010)
Sensory evaluation It was found that sensory quality after fortification with tulsi leaf extracts was deteriorated with increased storage period

Summary

Introduction

Have been widely used to preserve meat and meat products (Fasseas et al, 2007) The use of these antioxidants is questionable since they have been discovered as toxic, mutagenic and carcinogenic effect to human and animal (Hayes et al, 2010). It has been reported that these natural antioxidants, especially of plant source, have greater application potential for consumer’s acceptability, palatability, stability and shelf-life of meat products (Jung et al, 2010). Tulsi is a naturally occurring antioxidants that have many of the same functions as artificial antioxidants like butyrate hydroxyl anisole. It can increase shelf life of stored products without affecting qualities. The present study was undertaken to investigate the possibility of using different levels of tulsi leaf extract in beef meatballs to evaluate shelf-life, nutritional and microbiological status of beef meatball under different storage conditions

Materials and Methods

Results and Discussion

Conclusion