EFFECT OF MORINGA LEAVES (Moringa oleifera Lam.) EXTRACT ADDITION ON LUNCHEON MEAT QUALITY | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 41, Volume 46, Issue 6, November 2019, Page 2307-2316 PDF (382.08 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2019.65093 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Eman S. Abd El-Rahman  ; G. Abdulla; Gada M. El-Araby; S. E. El-Nemr; Gehan A. El-Shourbagy
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| The effect of addition moringa leaves extract (MLE) on physical, chemical and sensory properties of luncheon was investigated. Luncheon samples were supplemented with 0.5, 1.0 and 1.5% of MLE. Results showed that supplementation of luncheon with MLE increased its content of protein, fiber and antioxidants. Protein content ranged from 8.49% in control to 10.90% in luncheon sample with 1.5% MLE. Total phenolic content of MLE was ranged from 65 to 67 mg/100g (as Gallic acid equivalent) while, the scavenging effects of 100 µl of MLE were ranged from 79.51 to 88.57%. The thiobarbituric acid number (TBA) values increased for all the investigated luncheon samples gradually during storage period. The highest value for TBA was noticed in L1 (control sample 1) (0.5239) after four weeks of cold storage while, the lowest value was observed with luncheon meat containing 0.01% butylated hydroxytoluene (BHT) (L2) (0.1251) at zero storage. The total polyphenol contents and antioxidants activity increased in luncheon meat after the addition of moringa leaves extract. All the luncheon meat samples containing moringa leaves extract were generally acceptable. | ||||
| Keywords | ||||
| Moringa leaves; Extract; luncheon; antioxidant; Sensory evaluation | ||||
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