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Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition

This study evaluated the potential of fermented garlic as a marinated lamb sauce ingredient to improve the quality and shelf life of chilled lamb. Garlic was subjected to Lacto-fermentation for 72 h at 37 °C using Lacticaseibacillus casei. The 1H NMR metabolomics profile showed the presence of eight...

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Main Authors: Azhari, Siti Hajar, Daud, Nuraldayana, Muhialdin, Belal J., Joghee, Naadjidah, Kadum, Hana, Meor Hussin, Anis Shobirin
Format: Article
Published: Elsevier 2023
Online Access:http://psasir.upm.edu.my/id/eprint/109124/
https://linkinghub.elsevier.com/retrieve/pii/S016816052300106X
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spelling my.upm.eprints.1091242024-09-02T06:40:42Z http://psasir.upm.edu.my/id/eprint/109124/ Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition Azhari, Siti Hajar Daud, Nuraldayana Muhialdin, Belal J. Joghee, Naadjidah Kadum, Hana Meor Hussin, Anis Shobirin This study evaluated the potential of fermented garlic as a marinated lamb sauce ingredient to improve the quality and shelf life of chilled lamb. Garlic was subjected to Lacto-fermentation for 72 h at 37 °C using Lacticaseibacillus casei. The 1H NMR metabolomics profile showed the presence of eight amino acids and five organic acids in fermented garlic, indicating the attribution to the antioxidant and antimicrobial activities. The FRAP and DPPH assays of fermented garlic revealed antioxidant activities of 0.45 ± 0.09 mmol/100 g DW and 93.85 ± 0.02 %, respectively. Meanwhile, fermented garlic inhibited the growth of Escherichia coli (95 %), Staphylococcus aureus (99 %) and Salmonella Typhimurium (98 %). When fermented garlic was added to the marinade sauce, it successfully reduced the microbial load of lamb meat by 0.5 log CFU/g after 3 days of storage. There were no significant differences in color between the control and marinated lamb after 3 days of marinating in a sauce formulated with fermented garlic. Furthermore, marinated lamb significantly improved water-holding capacity, texture, juiciness, and overall acceptance. These findings indicated a potential addition of fermented garlic in marinade lamb sauce recipes to improve the quality and safety of meat products. Elsevier 2023-06-16 Article PeerReviewed Azhari, Siti Hajar and Daud, Nuraldayana and Muhialdin, Belal J. and Joghee, Naadjidah and Kadum, Hana and Meor Hussin, Anis Shobirin (2023) Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition. International Journal of Food Microbiology, 395. art. no. 110190. pp. 1-12. ISSN 0168-1605; ESSN: 1879-3460 https://linkinghub.elsevier.com/retrieve/pii/S016816052300106X 10.1016/j.ijfoodmicro.2023.110190
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description This study evaluated the potential of fermented garlic as a marinated lamb sauce ingredient to improve the quality and shelf life of chilled lamb. Garlic was subjected to Lacto-fermentation for 72 h at 37 °C using Lacticaseibacillus casei. The 1H NMR metabolomics profile showed the presence of eight amino acids and five organic acids in fermented garlic, indicating the attribution to the antioxidant and antimicrobial activities. The FRAP and DPPH assays of fermented garlic revealed antioxidant activities of 0.45 ± 0.09 mmol/100 g DW and 93.85 ± 0.02 %, respectively. Meanwhile, fermented garlic inhibited the growth of Escherichia coli (95 %), Staphylococcus aureus (99 %) and Salmonella Typhimurium (98 %). When fermented garlic was added to the marinade sauce, it successfully reduced the microbial load of lamb meat by 0.5 log CFU/g after 3 days of storage. There were no significant differences in color between the control and marinated lamb after 3 days of marinating in a sauce formulated with fermented garlic. Furthermore, marinated lamb significantly improved water-holding capacity, texture, juiciness, and overall acceptance. These findings indicated a potential addition of fermented garlic in marinade lamb sauce recipes to improve the quality and safety of meat products.
format Article
author Azhari, Siti Hajar
Daud, Nuraldayana
Muhialdin, Belal J.
Joghee, Naadjidah
Kadum, Hana
Meor Hussin, Anis Shobirin
spellingShingle Azhari, Siti Hajar
Daud, Nuraldayana
Muhialdin, Belal J.
Joghee, Naadjidah
Kadum, Hana
Meor Hussin, Anis Shobirin
Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
author_facet Azhari, Siti Hajar
Daud, Nuraldayana
Muhialdin, Belal J.
Joghee, Naadjidah
Kadum, Hana
Meor Hussin, Anis Shobirin
author_sort Azhari, Siti Hajar
title Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
title_short Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
title_full Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
title_fullStr Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
title_full_unstemmed Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
title_sort lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
publisher Elsevier
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/109124/
https://linkinghub.elsevier.com/retrieve/pii/S016816052300106X
_version_ 1811686034730123264
score 13.211869

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