Efficacy of oleoresins of ginger and rosemary to improve the oxidative stability and sensory attributes in non-irradiated and irradiated minced meat

Abstract EN

Five treatments of non-irradiated and irradiated minced meat were used to compare the effects of oleoresins of fresh ginger and rosemary, on sensory attributes and chemical deterioration criteria of minced meat after three weeks of refrigeration.

Treatments included a control (C) of minced meat without additives, while the other four groups were treated with 2% fresh ginger (FG), 0.1% ginger oleoresin (GO), 2% fresh rosemary (FRM), and 0.1% rosemary oleoresin (RMO), respectively.

In total, 20 bags of 100 g each were prepared for every treatment, wherein 10 pages of each treatment were subjected to 2.5 KGy irradiation.

All samples were examined for discoloration percentage, off-odor intensity, pH and thiobarbaturic acid (TBA)value.

We performed the following procedures on fresh ginger and rosemary, as well as their oleoresins: bacterial load, total colony count (TCC), psychotropic bacterial count (PBC), and coliform count (CC).

Oleoresins of ginger and rosemary extended the shelf life of non-irradiated minced meat for three more days compared with the control, with a superior effect to the rosemary oleoresin.

In addition to a significant reduction in irradiation, there was an off-odor and slow oxidative rancidity in irradiated minced meat.

High TCC and PBC were detected from fresh ginger and rosemary, while their oleoresins showed undetectable levels (<102 of TBC and PBC).

The use of ginger and rosemary oleoresins could improve non-irradiated and irradiated minced meat quality and overcome some disadvantages resulting from meat preservation.