Guest Mary Liu Posted January 3, 2006 Report Share Posted January 3, 2006 galangal Root extract Alpinia galanga galangine, alpinin galangal Root extract Alpinia galanga galangine, alpinin Raw and cooked minced beef samples containing commercial antioxidants or galangal (Alpinia galanga) extract were evaluated for storage stability at 4 ¡À 1 ¡ãC. Thiobarbituric acid (TBA) values of raw and cooked samples containing galangal extract at 5 and 10% (w/w) were significantly (p < 0.05) lower than those of the controls. In raw beef, galangal extract at 10% (w/w) was as effective as -tocopherol at 0.10% (w/w) and butylated hydroxytoluene (BHT) at 0.02% (w/w) in inhibiting/minimising lipid oxidation. Galangal extract also delayed the induction period of lipid oxidation in cooked beef but was again observed to be effective at a higher concentration than the commercial antioxidants studied. No difference in total plate count was observed in raw beef, but samples with galangal extract had higher Hunter a (redness) and chroma (colourfulness relative to the brightness of the surroundings) values. However, cooked beef treated with galangal extract or antioxidants had lower Hunter a values and total microbial counts than the control. Thus galangal extract may be a possible natural antioxidant source for meat and meat products Your early reply will be appreciated and wish you all of the best and regards ! Sincerely yours, Ms. Mary Liu Organic Herb Inc. Phone +86 731 4060828 Mobile +86 131 8709 3042 Fax +86 731 4023669 Email: mary@organic-herb.com Website: http://www.organic-herb.com Add: No.1038.Shanshuirenjia3rd.KaiyuanRoad, Xinsha, changsha, Hunan, China 410100 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.