Table 4.
Effect of McEO and their combination with nisin on pH and TBARS (in mg of malonaldehyde equivalents per kg of sample [mg of MDA/kg]) values of raw minced meat beef during storage at 4°C
| Days of storage at 4°C | |||||
|---|---|---|---|---|---|
| 0 | 3 | 7 | 14 | 21 | |
| pH | |||||
| C | 5.61 ± 0.26 | 5.76 ± 0.22 | 6.32 ± 0.17 | 6.80 ± 0.24 | 6.98 ± 0.24 |
| T1 | 5.60 ± 0.27 | 5.70 ± 0.21 | 6.29 ± 0.19 | 6.30 ± 0.20 | 6.62 ± 0.25 |
| T2 | 5.60 ± 0.21 | 5.66 ± 0.20 | 6.24 ± 0.20 | 6.30 ± 0.19 | 6.61 ± 0.20 |
| T3 | 5.58 ± 0.21 | 5.62 ± 0.22 | 6.00 ± 0.17 | 6.11 ± 0.14 | 6.41 ± 0.25 |
| T4 | 5.58 ± 0.20 | 5.54 ± 0.15 | 5.90 ± 0.13 | 6.00 ± 0.16 | 6.21 ± 0.22 |
| T5 | 5.58 ± 0.19 | 5.58 ± 0.11 | 5.75 ± 0.21 | 5.88 ± 0.23 | 6.09 ± 0.14 |
| TBARS (in mg of MDA/kg) | |||||
| C | 0.20 ± 0.10 | 1.66 ± 0.11 | 2.00 ± 0.19 | 2.75 ± 0.20 | 3.95 ± 0.15 |
| T1 | 0.20 ± 0.10 | 1.35 ± 0.10 | 1.90 ± 0.20 | 2.09 ± 0.22 | 2.30 ± 0.11 |
| T2 | 0.20 ± 0.10 | 1.35 ± 0.1 | 1.90 ± 0.16 | 1.94 ± 0.16 | 2.30 ± 0.13 |
| T3 | 0.20 ± 0.10 | 0.70 ± 0.09 | 1.15 ± 0.12 | 1.70 ± 0.20 | 2.30 ± 0.09 |
| T4 | 0.20 ± 0.10 | 0.64 ± 0.11 | 1.13 ± 0.19 | 1.45 ± 0.14 | 2.28 ± 0.11 |
| T5 | 0.20 ± 0.10 | 0.54 ± 0.10 | 0.89 ± 0.08 | 1.15 ± 0.10 | 1.80 ± 0.12 |
Values are given as mean ± SD of triplicate experiments
(C): control; (T1): treatment with McEO at 0.4% v/w; (T2): treatment with McEO at 0.8% v/w; (T3): treatment with nisin at 500 IU/g; (T4): treatment with McEO at 0.4% v/w + nisin at 500 AU/g; (T5): treatment with McEO at 0.8% v/w + nisin at 500 IU/g.