Potential of moringa oleifera leaf extract in ground beef preservation
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Date
2024-05
Authors
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Journal ISSN
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Publisher
Sokoine University of Agriculture
Abstract
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.
Description
MSc. Dissertation
Keywords
Ground beef, moringa oleifera leaf extract, ground beef preservation