Effect of Grape Seed and Green Tea Extracts on Lipid Oxidation and Quality of Ground Buffalo Meat during Storage
Keywords:Grape seed extract, Green tea extract, Lipid oxidation, Buffalo meat
A study was conducted to investigate the effect of natural plant extracts (grape seed extract, GSE and green tea extract, GTE) and synthetic antioxidant (buthylatedhydroxytoluene, BHT) on lipid oxidation, metmyoglobin formation, colour and microbial load of ground buffalo meat. The experiment consisted of 4 treatment as follow; a) control (without additive), b) 0.02% BHT, c) 0.10% GSE and d) 0.04% GTE. Control and all treatment samples were held in refrigerated for 9 days. The ground meat samples were taken for measured at 3 day interval. It was found that GSE and GTE reduced lipid oxidation (as determined by TBARS number) comparable to BHT. Meat sample addition with GTE inhibited metmyoglobin formation and lower b* (yellowness) values. No statistical differences were found in the L* (lightness) and a* (redness) values between control and the plant extract treatments. The total plate count in all meat samples increased as the storing time progressed and there was no statistical difference among treatments. Results from the study suggested for the potential use of GSE and GTE as the antioxidant for ground buffalo meat under refrigerated storage.
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