Reduction of Oxidative Rancidity and Microbial Activities of the Karadi Lamb Patties in Freezing Storage Using Natural Antioxidant Extracts of Rosemary and Ginger

Abstract

This experiment was designed to study the effect of adding rosemary or ginger together with the sodiumlactate to lamb patties stored at -18°C for 150 days as antioxidant, antimicrobial and sensory attributes.Minced meat was blended with 1.5% salt (70% NaCl and 30% KCl), then was subdivided into fivetreatments. Treatment 1 was considered as a control; treatments 2 and 3 were blended with 0.050%rosemary extract (RE), and 0.50% ginger (GE), respectively. Whereas treatments 4 and 5 were blendedwith 3% sodium lactates in addition to rosemary (RE+ SL) or ginger (GE+SL). The meat was thoroughlymixed and formed into patties (100g), and placed on plastic foam meat trays, and kept frozen at -18°C for150 days. It appears from TBA values that treated lamb patties with GE, GE+SL, RE and RE+SLsignificantly retarded (p<0.01) oxidative process by 65.6, 69, 58.8% and 58.5%, respectively compared tocontrol patties. With increasing storage period, a significant (p<0.01) rise in free fatty acids and totalvolatile nitrogen and a significant decrease in myoglobin and sensory attributes was observed for alltreated and control patties. However, treatment with RE and GE and in particular with their combinationwith SL improved all sensory attributes in comparison to untreated patties. Addition of RE, GE or itscombination with SL showed inhibitory effect against the test organisms as compared to control samples.