查看文章

The aim of this research work was to explore the effect of different levels of orange peel extract as a natural antioxidant and antimicrobial agent on fresh and preserved beef. The beef were subjected to four treatment with different level of orange peel extract (T0= fresh raw beef; T1= 0.2% orange peel extract, T2= 0.3% orange peel extract and T3= 0.4% orange peel extract) and carried out to evaluate sensory, proximate components, physicochemical quality, biochemical quality and microbiological assessment as natural antioxidant and antimicrobial agent for maintaining beef qualities and the shelf-life of beef for 0, 15th, 30th and 60th day of storage period. Color, flavor, tenderness, juiciness, overall acceptability at different levels of orange peel extract were almost similar to control but decreased significantly (p< 0.05) with increased storage periods (different days of intervals). A significant (p< 0.05) change were observed in raw pH and cooking loss at different treatment levels with increased storage periods. Among the proximate components DM, EE and Ash content of beef increased significantly (p< 0.05) in all treatment and with increased storage periods. But CP content of beef samples were decreased significantly (p< 0.05) in different treatment groups with prolonged storage. FFA, POV, TBARS differ significantly (p< 0.05) at different treatment levels with prolonged preservation periods. Total viable bacteria, total coliform and total yeast-mould count of beef decreased significantly (p< 0.05) at different treatment levels and storage periods in comparison to control beef. The beef muscle remained stable with minor changes in sensory, physic …