Antioxidative and antimicrobial effects of garlic in ground camel meat

Authors : Hamid R. GHEISARI, Vahid R. RANJBAR

Pages : 13-20

View : 9 | Download : 3

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The aim of this study was to investigate the antioxidative and antimicrobial effects of equivalent concentrations of garlic derivatives in ground camel meat during storage at 4 ± 1 °C. The addition of either garlic or butylated hydroxyanisole insert ignore into journalissuearticles values(BHA); insert ignore into journalissuearticles values(0.1 g/kg); significantly delayed lipid oxidation when compared with the control. The antioxidant activities of the various ingredients added followed the order of fresh garlic insert ignore into journalissuearticles values(FG);, garlic powder insert ignore into journalissuearticles values(GP);, BHA, and garlic oil insert ignore into journalissuearticles values(GO);. After 14 days` storage, the aerobic plate count insert ignore into journalissuearticles values(APC); of both FG- and GP-formulated meat was significantly lower than that of either the control or BHA-formulated samples. However, the addition of GO or BHA resulted in no significant difference in APC when compared with the control. Gas chromatography analysis results showed that oxidation caused fatty acids degradation during storage and these degradations were higher in the control group. The results suggest that fresh garlic and garlic powder, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving meat products.
Keywords : Key words Antioxidative, antimicrobial, garlic, camel meat