| Abstrakt: |
The potency of butylated hydroxytoluene and black pepper extract (BPE) as additives was explored. BPE was produced through upscale of desirability from 72 to 91.9%, yielding sixty-three bio-compounds. Next, control (0% antioxidant), vitamin E, and BPE groups were formed, each replicated five times in a Completely Randomized Design. Meat physico-chemical and fatty acid (FA) indices, malondialdehyde (MDA) content, and microbial profile were evaluated [day (d) 0, 5, and 10]. Results indicate BPE had lower (p < 0.05) pH (5.85) and least cooking loss (19.30%). BPE had reduced (p < 0.05) saturated FA (SFA) of 2.18 but higher poly unsaturated FA (PUFA)—13.17; UFA (18.82), PUFA: SFA (6.05), and omega 6 (7.69). Also, BPE had lowest (p < 0.05) MDA on d 5 (2.16) and 10 (3.45) of storage (4 °C), while coliform was not seen (p < 0.05) on BPE-incorporated samples on d 0 and 5. BPE contains bio-compounds that are effective and safe for meat storage. [ABSTRACT FROM AUTHOR] |
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