title: Effect of incorporation ofCyperus rotundusL. rhizome powder on quality attributes of minced beef meat.
abstract: The primary objective of this study was to investigate the biological effectiveness ofC. rotundusrhizome powder (CRRP) in improving the quality, storability, and safety of minced beef meat. CRRP was analyzed for its flavonoid and polyphenol content, antioxidants and antimicrobial activity, and its effect on the chemical properties, microbiological and sensory quality of minced beef meat. The results revealed that CRRP had a flavonoid and polyphenol contents of 24.30 mg CE/g and 353.10 mg GAE/g, respectively. The aqueous extract of CRRP showed inhibition zones of 16.3 and 11.7 mm againstE. coliandS.aureus, respectively. The CRRP exhibited greater increase in TRPA, chelation of Fe2+ions, and scavenging of H2O2with the increase in CRRP extract concentration. Incorporation of various concentration of CRRP in minced beef meat significantly affected the physicochemical properties, microbial load, and sensory quality of the product. The effect was concentration dependent, and the highest level of CRRP (5 %) was more effective in retarding microbial growth and reducing peroxidation, but it negatively affected the sensory quality of the product. Therefore, CRRP at 2.5 % concentration was recommended as a functional additive to preserve minced meat.
authors: Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, 13314 Shambat, Khartoum Sudan.
authors: Hager H A B
authors: HH
authors: Eltilib
authors: Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, 13314 Shambat, Khartoum Sudan.
authors: Elgasim A
authors: EA
authors: Elgasim
authors: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia.
authors: Isam A
authors: IA
authors: Mohamed Ahmed
keywords: Antimicrobial; Antioxidant; Cyperus rotundus; Minced beef meat; Peroxide value