Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage
The influence of Moringa oleifera leaves extract (MOLE) on the nutritional properties, thiobarbituric acid reactive substances, microbial composition and physicochemical characteristics of mutton patties during refrigerated storage was explored. The mutton patties were processed by incorporating dif...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.1910732 |
| _version_ | 1818966701452034048 |
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| author | Mpho Edward Mashau Muwanwa Munandi Shonisani Eugenia Ramashia |
| author_facet | Mpho Edward Mashau Muwanwa Munandi Shonisani Eugenia Ramashia |
| author_sort | Mpho Edward Mashau |
| collection | DOAJ |
| description | The influence of Moringa oleifera leaves extract (MOLE) on the nutritional properties, thiobarbituric acid reactive substances, microbial composition and physicochemical characteristics of mutton patties during refrigerated storage was explored. The mutton patties were processed by incorporating different amounts (1, 2, 3 and 5%) of MOLE except for the control sample. The inclusion of MOLE significantly increased (p < .05) the protein (21.75%), ash (2.73%), total phenolic (41.96 mg GAE/g) and total flavonoids (20.93 mg CE/g) contents of mutton patties while moisture and fat contents decreased during storage. Lipid oxidation and microbial growth significantly increased while pH values of raw patties decreased. The lightness (L*), redness (a*), yellowness (b*) and chroma (C*) values significantly decreased; while hue angle (H°) value increased. The inclusion of MOLE exhibited cooking yield and moisture retention values of 66.68 and 67.32, respectively. The study results show that MOLE can be utilised as natural antioxidant and preservative of mutton patties. |
| first_indexed | 2024-12-20T13:37:05Z |
| format | Article |
| id | doaj.art-0f612b9668cb4062bd2f46774db5de72 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-20T13:37:05Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-0f612b9668cb4062bd2f46774db5de722022-12-21T19:38:55ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452021-01-0119138939810.1080/19476337.2021.19107321910732Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storageMpho Edward Mashau0Muwanwa Munandi1Shonisani Eugenia Ramashia2University of VendaUniversity of VendaUniversity of VendaThe influence of Moringa oleifera leaves extract (MOLE) on the nutritional properties, thiobarbituric acid reactive substances, microbial composition and physicochemical characteristics of mutton patties during refrigerated storage was explored. The mutton patties were processed by incorporating different amounts (1, 2, 3 and 5%) of MOLE except for the control sample. The inclusion of MOLE significantly increased (p < .05) the protein (21.75%), ash (2.73%), total phenolic (41.96 mg GAE/g) and total flavonoids (20.93 mg CE/g) contents of mutton patties while moisture and fat contents decreased during storage. Lipid oxidation and microbial growth significantly increased while pH values of raw patties decreased. The lightness (L*), redness (a*), yellowness (b*) and chroma (C*) values significantly decreased; while hue angle (H°) value increased. The inclusion of MOLE exhibited cooking yield and moisture retention values of 66.68 and 67.32, respectively. The study results show that MOLE can be utilised as natural antioxidant and preservative of mutton patties.http://dx.doi.org/10.1080/19476337.2021.1910732moringa oleiferamutton pattieslipid oxidationantimicrobialcooking properties |
| spellingShingle | Mpho Edward Mashau Muwanwa Munandi Shonisani Eugenia Ramashia Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage CyTA - Journal of Food moringa oleifera mutton patties lipid oxidation antimicrobial cooking properties |
| title | Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage |
| title_full | Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage |
| title_fullStr | Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage |
| title_full_unstemmed | Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage |
| title_short | Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage |
| title_sort | exploring the influence of moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage |
| topic | moringa oleifera mutton patties lipid oxidation antimicrobial cooking properties |
| url | http://dx.doi.org/10.1080/19476337.2021.1910732 |
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