Phytogenic effect of garlic (Allium sativum), ginger (Zingiber officinale) and roselle (Hibiscus sabdariffa) on the keeping quality of shredded meat

Abstract

The qualities of meat during storage are deteriorated by microbial growth, oxidation and enzymatic autolysis. Garlic and ginger are recipes used in meat product preparation as antimicrobial and antioxidant substances. .A total of sixty 6-week old broiler chickens were sacrificed and meat removed from the breast muscle where meat chunks were randomly distributed into six treatments. Treatments comprised of shredded meat prepared with a standard recipe containing ginger and garlic (SR-GaG), standard recipe without ginger and garlic (mGaG), standard recipe with ginger (pGin), standard recipe with roselle (pRos), standard recipe with garlic (pGar) and standard recipe with vitamin E (pvE) replacing ginger and garlic respectively. Data were obtained for Moisture, Crude Protein, CP, Crude Fat, CF, Ash, Thiobarbituric Reactive Substances, TBARS) for 0, 7 and 14days refrigerated (4oC) storage including Total Bacterial Count (TBC), Total Fungi Count (TFC) and Total Coliform Count(TCC) for 7, 14 and 21 days refrigerated storage. Data were subjected to analysis of variance using IBM SPSS version 21.. Reduced (p < 0.05) moisture content was observed in group mGaG followed closely by pGin group over 14 days of storage. Significantly higher (p < 0.05) CP was recorded in pGin and pvE groups. Reduced (p < 0.05) CF was observed in pvE group at 7thday while pRos group showed reduced CF among the phytogenics and through the storage periods. The TBARS of pGin, pRos, and pGar reduced (p <0.05) along storage periods. The TBC, TCC, and TFC significantly reduced for shredded meat (mGaG and pGin) while elevated values were observed for other treatments across the storage periods. Listeria salivarius and Micrococcus varians were isolated in SR-GaG throughout the storage periods. Therefore, single addition of ginger and garlic to recipe of shredded meat is recommended for oxidative stability, improved meat quality and meat preservation.