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Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage

The objective of this study was to investigate the effect of nutmeg (Myristica fragrans Houtt.) extract at different concentrations on chemical characteristics of raw beef under frozen storage. Nutmeg extracts at concentrations of 0.25%, 0.65%, 1.25%, 2.50% and 5.00% (g/ml) were used to treat raw be...

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Main Authors: Zakaria, M. P. M., Abas, Faridah, Rukayadi, Yaya
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:http://psasir.upm.edu.my/id/eprint/32814/1/%284%29.pdf
http://psasir.upm.edu.my/id/eprint/32814/
http://www.ifrj.upm.edu.my/22%20%2803%29%202015/%284%29.pdf
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spelling my.upm.eprints.328142016-01-27T01:25:58Z http://psasir.upm.edu.my/id/eprint/32814/ Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage Zakaria, M. P. M. Abas, Faridah Rukayadi, Yaya The objective of this study was to investigate the effect of nutmeg (Myristica fragrans Houtt.) extract at different concentrations on chemical characteristics of raw beef under frozen storage. Nutmeg extracts at concentrations of 0.25%, 0.65%, 1.25%, 2.50% and 5.00% (g/ml) were used to treat raw beef (2.5 × 2.5 × 1.0 cm; 4 ± 0.5 g) with dilution method. Treated samples were then individually packed in overwrapped trays and stored for 3 weeks at -18 ± 1°C. The effects of the extract on the chemical characteristics such as lipid oxidation, colour, pH, moisture, fat, and protein content of raw beef were evaluated at 0, 4, 7, 10, 14 and 21 days of storage. Lipid oxidation was evaluated based on thiobarbituric acid-reactive substance (TBARS) content. Colour of beef was observed by spectrophotometer in colorimetic parameters CIELabs. Values of pH were measured using pH meter. Moisture, fat and protein content were determined using method by Analysis Association of Official Analytical Chemists (AOAC). The result showed that extract at concentration of 1.25% inhibited TBARS value meaning that extract of 1.25% or more was able to maintain the oxidative stability of beef at -18°C. A 1.25% of extract was also able to maintain the redness (a*) of treated beef compared to untreated during frozen storage. The pH values of all samples beef decreased starting from 10th day of storage. Untreated samples (0.00%) showed the lowest pH values compared to other treated samples at the end day of storage. There was no significant different in term of protein content in all treated or untreated samples. However, fat and moisture content were significantly affected by the concentration of nutmeg extract. Treated beef was able to retain its moisture with only loss of moisture ranging from 0.2% - 2.00% while untreated samples had 5.00% loss of moisture. The fat content of untreated samples (0.00%) showed a reduction of 0.2% of fat content at the end of storage compared to all treated sample with only loss of 0.1% - 0.05%. Overall, nutmeg extract can be used to maintain the chemical characteristics of raw beef during storage for 3 weeks. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/32814/1/%284%29.pdf Zakaria, M. P. M. and Abas, Faridah and Rukayadi, Yaya (2015) Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage. International Food Research Journal, 22 (3). pp. 902-909. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2803%29%202015/%284%29.pdf
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/
language English
description The objective of this study was to investigate the effect of nutmeg (Myristica fragrans Houtt.) extract at different concentrations on chemical characteristics of raw beef under frozen storage. Nutmeg extracts at concentrations of 0.25%, 0.65%, 1.25%, 2.50% and 5.00% (g/ml) were used to treat raw beef (2.5 × 2.5 × 1.0 cm; 4 ± 0.5 g) with dilution method. Treated samples were then individually packed in overwrapped trays and stored for 3 weeks at -18 ± 1°C. The effects of the extract on the chemical characteristics such as lipid oxidation, colour, pH, moisture, fat, and protein content of raw beef were evaluated at 0, 4, 7, 10, 14 and 21 days of storage. Lipid oxidation was evaluated based on thiobarbituric acid-reactive substance (TBARS) content. Colour of beef was observed by spectrophotometer in colorimetic parameters CIELabs. Values of pH were measured using pH meter. Moisture, fat and protein content were determined using method by Analysis Association of Official Analytical Chemists (AOAC). The result showed that extract at concentration of 1.25% inhibited TBARS value meaning that extract of 1.25% or more was able to maintain the oxidative stability of beef at -18°C. A 1.25% of extract was also able to maintain the redness (a*) of treated beef compared to untreated during frozen storage. The pH values of all samples beef decreased starting from 10th day of storage. Untreated samples (0.00%) showed the lowest pH values compared to other treated samples at the end day of storage. There was no significant different in term of protein content in all treated or untreated samples. However, fat and moisture content were significantly affected by the concentration of nutmeg extract. Treated beef was able to retain its moisture with only loss of moisture ranging from 0.2% - 2.00% while untreated samples had 5.00% loss of moisture. The fat content of untreated samples (0.00%) showed a reduction of 0.2% of fat content at the end of storage compared to all treated sample with only loss of 0.1% - 0.05%. Overall, nutmeg extract can be used to maintain the chemical characteristics of raw beef during storage for 3 weeks.
format Article
author Zakaria, M. P. M.
Abas, Faridah
Rukayadi, Yaya
spellingShingle Zakaria, M. P. M.
Abas, Faridah
Rukayadi, Yaya
Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage
author_facet Zakaria, M. P. M.
Abas, Faridah
Rukayadi, Yaya
author_sort Zakaria, M. P. M.
title Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage
title_short Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage
title_full Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage
title_fullStr Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage
title_full_unstemmed Effects of Myristica fragrans Houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage
title_sort effects of myristica fragrans houtt. (nutmeg) extract on chemical characteristic of raw beef during frozen storage
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/32814/1/%284%29.pdf
http://psasir.upm.edu.my/id/eprint/32814/
http://www.ifrj.upm.edu.my/22%20%2803%29%202015/%284%29.pdf
_version_ 1643830699327750144
score 13.211869

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