Theses and Dissertations Collection

Permanent URI for this collectionhttp://10.10.97.169:4000/handle/123456789/4448

Browse

Browsing Theses and Dissertations Collection by Author "Mwankunda, Lucy J."

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Potential of moringa oleifera leaf extract in ground beef preservation
    (Sokoine University of Agriculture, 2024-05) Mwankunda, Lucy J.
    This study explored the diverse potential of Moringa oleifera leaf extract as a natural preservative in ground beef, with a specific focus on its impact on microbiological and physico-chemical properties during refrigerated storage. The study explored varying concentrations of Moringa oleifera (0.5%, 1%, 1.5% and 2.0%) in comparison to a preservative-free control group, investigating their impact on microbial parameters, including Total Bacteria Counts (TBC), Total Coliform Count (TCC), Staphylococcus, Salmonella, and E. coli. The results unveiled a dose-dependent relationship, where in all concentrations exhibited lower TBC compared to the control group, with the 2.0% concentration demonstrating the most substantial reduction, underscoring Moringa oleifera's potential to inhibit bacterial growth in ground beef. In terms of TCC, higher concentrations of Moringa oleifera showed enhanced effectiveness in reducing coliform bacteria, particularly the 1.5% and 2.0% concentrations, which significantly decreased counts by 31% and 32% compared to the control group. The study also spotlighted Moringa oleifera's dose-dependent antibacterial activity against Staphylococcus and E. coli, with escalating doses correlating with significant reductions in these microorganisms. These findings collectively suggest that Moringa oleifera holds promise in augmenting food safety by curbing the proliferation of harmful bacteria, thereby acting as an effective natural preservative and enhancing the microbiological quality of refrigerated ground beef. The investigation extended to the antimicrobial effects of Moringa oleifera aqueous extract on ground beef, assessing physico-chemical, microbial, and organoleptic qualities during refrigerated storage at 4°C. The results revealed that the 1.5% crude extract significantly improved (p<0.05) various sensory attributes, including pH, juiciness, texture, flavor, taste, and overall acceptability, surpassing both the control and other treated samples. Furthermore, microbial load, as indicated by the Aerobic Plate Count (APC), exhibited a significant decrease in treated samples (p<0.05), with the 2% treatment proving to be the most effective. The color parameters (L*, a*, b*) of ground beef were influenced by Moringa oleifera extract, manifesting a decrease in values, particularly with the 2% concentration. Notably, the pH of ground beef experienced a slight increase during storage, but Moringa extract did not significantly (p>0.05) impact this parameter. In conclusion, this study underscores the potential of natural additives such as Moringa oleifera to not only extend the shelf life of ground beef but also to significantly enhance its microbiological and sensory properties. This aligns with the escalating consumer preference for safe and natural food products, emphasizing the need for further exploration and application of Moringa oleifera in the realm of food preservation and safety.