University of Khartoum

Assessment of Microbial Growth and Oxidative Rancidity of Beef Sausage Incorporated with Mint (Mentha spicata)

Assessment of Microbial Growth and Oxidative Rancidity of Beef Sausage Incorporated with Mint (Mentha spicata)

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Title: Assessment of Microbial Growth and Oxidative Rancidity of Beef Sausage Incorporated with Mint (Mentha spicata)
Author: Abass, Wafa Mohammed Eltom
Abstract: This study was meant to investigate the biological efficiency of Mentha spicata as beef sausage quality, storability and safety improver.M. spicata was screened under laboratory conditions for anti-oxidants and anti-microbial activity. Anti-oxidants represented byflavonoids and polyphenols contents were estimated using colorimetric method.Physicochemical, microbiological and sensory properties of beef sausage were determined accordingto standard method. Three levels (0%, 2.5% and 5%) ofM.spicatawere included in the beef sausage formulation. Samples were evaluated immediately after processing then at six and twelve day’s intervals .Anti- bacterial activities of aqueous and alcoholic extracts of M.spicata wereevaluated against E.coli, Staph. aureus and Salmonella using inhibition zone method.M. spicata had polyphenols and flavonoids content of 1194.56 mg/100g and 127.58mg/100g respectively.The aqueous extract of M.spicatashowed a high (9.7mm) and low (9.0mm) and lowest (8.0 mm)antimicrobial activity (inhibition zones) against E. coli, Salmonella and Staph.aureus,respectively .The alcoholic extract of Mentha spicata showed a high (11.7mm) and low(10.7mm) and lowest (9.0mm) antimicrobial activity(inhibition zones) against salmonella,E coli and Staph. auras,respectively. The sample with 0%had the highest (P≤0.05) moisture,PV,TVBC, total coliform, Staph. aureus and, sensory evaluation scores.Beef sausage with 5% M.spicatahad the highest (P≤0.05) protein, fat, ash content and acidity. However, it had the lowest (P≤ 0.05) pH, PV, TVBC, total coliform, Staph. Aureus. An inverse relationship between PV, TVBC, total coliform,Staph.aureus and M spicata levelswas observed.The above measured parameters decreased as M. spicata levels increased, but, increased with the increase in the storage period. The order of the effect of M spicatalevels was 5%, 2.5%, the highest concentration was more effective in retarding microbial growth and reducing peroxidation.Therefore, M.spicata at 5% level is recommended as functional additive to preserve beef sausage.However,the 5%level of M.spicata was evaluated by panelists as objectionable where as the2.5% level was judged as very acceptable in sensory evalution.Spearmint could be used as good preserving agent by inhibiting some food borne pathogens
Description: 71 Pages
URI: http://khartoumspace.uofk.edu/123456789/26060


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