The antioxidant and microbial stabilities of galangal (Alpinia galanga) extract in raw minced beef were examined at 4 ± 1°C. Raw minced beef containing galangal extracts (0 to 0.10%, wt/wt) were prepared. Lipid oxidation during refrigerated storage was assessed by monitoring malonaldehyde formation, using the thiobarbituric acid reactive substances method. In minced beef, added galangal extract improved oxidative stability. Galangal extract at higher concentrations of 0.05% and 0.10% (wt/wt) were also found to extend the shelf-life of minced beef. Addition of α-tocopherol (0.02%, wt/wt) to galangal extract (0.05%, wt/wt) were observed to increase the oxidative but not the microbial stability of minced beef during the storage of 7 days. Galangal extract may prove useful in inhibiting lipid oxidation and increasing microbial stability of minced meat.
Research Article| March 01 2000
Antioxidative/Antimicrobial Effects of Galangal and α-Tocopherol in Minced Beef
POH BEE CHEAH;
POH BEE CHEAH *
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
* Author for correspondence. Tel: 04-6577888, ext. 2217/2118; Fax: 04-6573678; E-mail: firstname.lastname@example.org.
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POH BEE CHEAH, SEONG PEI GAN; Antioxidative/Antimicrobial Effects of Galangal and α-Tocopherol in Minced Beef. J Food Prot 1 March 2000; 63 (3): 404–407. doi: https://doi.org/10.4315/0362-028X-63.3.404
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