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Antioxidant and Antimicrobial Activities of Galangal and Sumac to Improve Quality Attributes of Beef Burger

Antioxidant and Antimicrobial Activities of Galangal and Sumac to Improve Quality Attributes of Beef Burger

Rasha Ali Taha Hamza1, Atef Saad Osheba1, Hassan Mohamed Sobhy2, Sahar Hussein Abdalla Hekal2* 

1Deptartment of Meat and Fish Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt; 2Deptartment of Natural Resources, Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt.

*Correspondence | Sahar Hussein Abdalla Hekal, Department of Natural Resources, Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt; Email: saharhekal@gmail.com 

ABSTRACT

Meat products are an excellent source of protein but unfortunately it vulnerable to lipid oxidation and many pathogens, which carry the risk for human health. The aim of this work is to determine the antioxidant and antimicrobial activities as well as total phenolic and flavonoids contents in both water and ethanolic extracts of galangal and sumac extracts. Also, the effect of previous extracts on quality attributes of beef burger was evaluated. The ethanolic extracts of both galangal and sumac were shown to have significantly higher total phenolic and flavonoid contents than the aqueous extract, in particular 90% Ethanol Extract, where the 90% Ethanol Extract of sumac had 58.03 mg gallic acid/g dry sample for total phenolic and 28.45mg quercetin /g dry sample for total flavonoid whereas the 90% Ethanol Extract of galangal had 46.12 mg gallic acid/g dry sample for total phenolic and 20.08 mg quercetin /g dry sample for total flavonoid. Two types of burger were manufactured, the first was prepared from Brazilian meat while the other one from Sudanese meat. Six burger treatments were prepared from each type of meat. The results of inhibitory effect against the selected organisms indicated that; 90% ethanolic extract of sumac and galangal was found to be effective against all Gram negative bacteria, Gram positive bacteria, yeast and molds, with note that the gram positive bacteria were more sensitive than gram negative. Antibacterial activity of different galangal and sumac extracts against total bacterial count was more effective in burger prepared with Sudanese meat than burger prepared with Brazilian meat, where the highest synergistic antibacterial activity were recorded with the combination of Galangal and sumac extracts (250ppm Galangal +250ppm Sumac), which ranged from 1.75×104 and 5. 75×104 at zero time of storage to 3.75×104 and 7.65×104 at the fourth month of storage. Antibacterial activity of different galangal and sumac extracts against staphylococcus, coliform group, psychrophilic bacteria, mold and yeast were demonstrated where the 90% ethanol extract of sumac and galangal had the highest antimicrobial activity. With concern to scavenge activity, the 90% Ethanol Extract of Galangal and sumac has the highest value; 96.15% and 97.12% respectively. Finally, it could conclude that the galangal and sumac extracts exhibited considerable antioxidant and antimicrobial activities against food spoilage bacteria, yeast, and mold which can be very useful for controlling of microbial spoilage in processed meat.

Keywords | Antimicrobial, Burger, Ethanol extract, Galangal, Sumac 

 

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Advances in Animal and Veterinary Sciences

June

Vol. 10, Iss. 6, Pages 1189-1422

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