Lipid oxidation and antimicrobial activity of cooked beef patties as influenced by leaf extracts of “Cemba” (Albizia lebbeckoides [DC.] Benth)

https://doi.org/10.21059/buletinpeternak.v43i1.38517

Hajrawati Hajrawati(1*), Henny Nuraini(2), Irma Isnafia Arief(3), Dondin Sajuthi(4)

(1) Department of Animal Product and Technology, Hasanuddin University, Makassar, 90245, Indonesia
(2) Department of Animal Production and Technology, Bogor Agricultural University, Bogor, 16680, Indonesia
(3) Department of Animal Production and Technology, Bogor Agricultural University, Bogor, 16680, Indonesia
(4) Department of Veterinary Clinic Reproduction and Pathology, Bogor Agricultural University, Bogor, 16680, Indonesia
(*) Corresponding Author

Abstract


Cemba (Albizia lebbeckoides [DC.] Benth.) leaf extract (CLE) was evaluated for some physical properties, antioxidant and antimicrobial activities incorporated into beef patties during cold storage. Four Formulation employed were control, butylated hydroxytoluene (BHT) 0.01, CLE 0.5, and CLE 1% (w/w). The variables measured were proximate composition, cooking parameters, pH, aw, WHC, color, total phenolic content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial total. The data were analyzed using ANOVA one factor for proximate and cooking parameters, and ANOVA with factorial 4x5 for pH, aw, WHC, color, total phenolic content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial total and continued with Tukey test. The results of the study showed that the addition of the CLE did not affect the proximate composition and cooking parameters of the patties. The cooked beef patties with 1% CLE showed significantly lower (P<0.05) for TBARS value, pH, bacterial total (mesophilic and psychrophilic) compared to 0.5% CLE and controls. The total phenolic content, antioxidant capacity, scavenging activity of CLE 1 % were significantly higher (P<0.05) than 0.5% CLE and controls during the cold storage period (0, 7, 14, 21, and 28 days). Addition of both 0.5 and 1% CLE in cooked beef patty reduced bacteria total. The addition of 1% CLE had equivalent to BHT 0.01% effect in retarding lipid oxidation. In conclusion, the CLE 1% was effective to retard lipid oxidation and inhibit bacteria growth of cooked beef patties.


Keywords


Albizia lebbeckoides; beef patties; antimicrobial; antioxidant; plant extract

Full Text:

PDF


References

AOAC. 2005. Official Methods of Analysis. 18th edn. Association of Official Analytical, Chemist International, Maryland, USA.

Acharyya, S., A. Patra, and P. K Bag. 2012. A comparative study on antioxidant potential of nine Indian medicinal plants. CIBTech Journal of Pharmaceutical Sciences. 1: 16-23.

Arief, I. I., Suryati, T., Afiyah, D. N., and Wardhani, D. P. 2014. Physicochemical and organoleptic of beef sausages with teak leaf extract (Tectona grandis) addition as preservative and natural dye. Int. Food Res. J. 21(5), 2033-2040.

Babatunde, O. A. and  A. O Adewumi. 2015. Effects of ethanolic extract of garlic, roselle and ginger on quality attributes of chicken patties. Afr. J. Biotechnol. 14: 688-694.

Bobby, M. N. and E. G. Wesely. 2012. In vitro anti–bacterial activity of leaves extracts of Albizia lebbeck Benth against some selected pathogens. Asian Pac. J. Trop. Biomed. 2:  S859-S862.

Campo, M. M., G. R. Nute, S. I. Hughes, M. Enser, J. D.  Wood and R. I. Richardson. 2006. Flavour perception of oxidation in beef. Meat Sci. 72: 303-311.

Choe, J. H., Kim, H. Y., Choi, Y. S., Han, D. J., Choi, J. H., Kim, Y. J., and Kim, C. J. 2011. Effects of pumpkin (Cucurbita moschata Duch.) leaf ethanolic extracts on lipid oxidation and microbial activity in refrigerated raw ground pork. Korean J. Food Sci. Ani. Resour. 31: 865-871.

Devatkal, S. K., K. Narsaiah and A. Borah. 2010. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Sci. 85: 155-159.

Ganhao, R., M. Estévez, M. Armenteros and D. Morcuende. 2013. Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage. J. Integ. Agr. 12: 1982-1992.

Hawashin, M. D., F. Al-Juhaimi, I. A. M. Ahmed, K. Ghafoor and E. E. Babiker. 2016. Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Sci. 122: 32-39.

Jiang, J. and Y. L. Xiong. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci. 120: 107-117.

Jung, E. and N. Joo. 2013. Roselle (Hibiscus sabdariffa L.) and soybean oil effects on quality characteristics of pork patties studied by response surface methodology. Meat Sci. 94: 391-401.

Karre, L., K. Lopez and K.  J. Getty. 2013. Natural antioxidants in meat and poultry products. Meat Sci. 94: 220-227.

Liang, T., W. Yue and Q. Li. 2010. Comparison of the phenolic content and antioxidant activities of Apocynum venetum L. (Luo-Bu-Ma) and two of its alternative species.  Int. J. Mol. Sci. 11: 4452-4464.

Maqsood, S., A. Abushelaibi ,K. Manheem, A. Al Rashedi and I.T. Kadim. 2015. Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT-Food Sci. Technol. 63: 953-959.

Shahid, S.A. and N. Firdous. 2012. Antimicrobial screening of Albizia lebbeck (l.) Benth. And Acacia leucophloea (Roxb.). Afr. J. Pharm. Pharmacol. 6: 3180-3183.

Shan, B., Y-Z. Cai, J. D. Brooks  and H. Corke. 2007. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J. Food. Microbiol. 117: 112-119.

Soltanizadeh, N. and H. Ghiasi-Esfahani. 2015. Qualitative improvement of low meat beef burger using Aloe vera. Meat Sci. 99: 75-80.

Tohidi, B., M. Rahimmalek, and A. Arzani. 2017. Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran.  Food Chem. 220: 153-161.

Turgut,  S. S., A. Soyer, and F. Işıkçı. 2016. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Sci. 116: 126-132.

Wagh, R. V., M. K. Chatli, M. Ruusunen, E. Puolanne, and P. Ertbjerg. 2015. Effect of various phyto-extracts on physico-chemical, colour, and oxidative stability of pork frankfurters.  Asian Australas. J. Anim. Sci. 28: 1178-1186.

Wenjiao, F., Yunchuan, C., Junxiu, S., and Yongkui, Z. 2014. Effects of tea polyphenol on quality and shelf life of pork sausages. J. Food Sci. Tech. 51: 191-195.

Yildiz-Turp, G. and M. Serdaroglu. 2010. Effects of using plum puree on some properties of low fat beef patties. Meat Sci. 86: 896-900.

Zhang, H., J. Wu and  X. Guo. 2016. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness. 5: 39-48.

Zhang, W., S. Xiao, H. Samaraweera, E. J. Lee and  D. U. Ahn. 2010. Improving functional value of meat products. Meat Sci. 86: 15-31.



DOI: https://doi.org/10.21059/buletinpeternak.v43i1.38517

Article Metrics

Abstract views : 575 | views : 332

Refbacks

  • There are currently no refbacks.




Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Buletin Peternakan (Bulletin of Animal Science) Indexed by:

 Harvard Library
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.