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Effect of Bottle Gourd Leaf (lagenaria Siceraria) Extract on the Quality of Beef Meatball

NA Saba
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

MA Hashem*
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

MAK Azad
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

MA Hossain
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

M Khan
Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to find out the effect of different levels of bottle gourd leaf extraction on beef meatballs. Ground beef samples were divided into four treatment groups having bottle gourd leaf extracts as control T1 (0%), T2 (1%), T3 (2%), T4 (3%). Proximate analysis, sensory tests (color, flavor, tenderness, juiciness, and overall acceptability), cooking loss, pH value, free fatty acids (FFA), thiobarbituric acid values (TBARS), peroxide value (POV) and microbiological examination were determined. Days of intervals of experiment were 0, 15th, 30th and 45th days. Data were analyzed using SAS Statistical software. DM content of all the treatment groups differ significantly (p<0.05). In contrast, DM content increased significantly (p<0.05) with the advancement of different days of intervals. The CP and EE content at different treatment levels differ significantly (p<0.05). The FFA, TBARs, POV values were decreased significantly (p<0.05). The color, flavor, tenderness, juiciness, overall acceptability, raw and cooked pH were increased at different treatment levels significantly (p<0.05). The cooking loss (%) with the advancement of days of intervals were differ significantly (p<0.05). TCC (log CFU/g) and TYMC (log CFU/g) were decreased significantly (p<0.05) at different treatment levels. Parameters studied showed that, 2% bottle gourd leaf extract added meat balls were the best quality, so it may be concluded that 2% bottle gourd leaf extract can be used in beef meatball as a source of antioxidant and antimicrobial agent to increase shelf-life of meatballs.

Keywords: Bottle gourd leaf extracts, Quality, Shelf-life, Anti oxidant, Beef meatball

Location: Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Meatball, Bottle gourd

Objectives:

Objectives of the study was to examine the addition of bottle gourd leaf extracts on sensory, proximate, physicochemical, biochemical, microbiological analysis and recommend value added beef meatball enriched with bottle gourd leaf extracts.

Methodology:

Meat sample collection Boneless beef of 2.5 kg from freshly slaughtered cattle and bottle gourd leaf extract were collected from a local market named K.R market at BAU campus, Mymensingh. The meat sample was immediately transferred to the “Animal Science Laboratory” in Bangladesh Agricultural University, Mymensingh. Preparation of jar and other instruments All necessary instruments and jars or containers were cleaned with hot water and detergent powder then dried properly before starting the experimental activities. Sample preparation About 2.5 kg of fresh beef sample was taken for the preparation of beef meatball. First the beef was properly cleaned with fresh water and the fat was trimmed of with sharp knife. Then the beef was grinded properly and the spices, salt, ice flakes, refined vegetable oil, refined bottle gourd leaf extracts, sauce was mixed with the grinded beef properly as per experimental design. There were four treatment groups treated as control group (T1), 1% bottle gourd leaf extract (T2), 2% bottle gourd leaf extracts (T3), and 3% bottle gourd leaf extract as (T4). Then beef meatball of proper shape was prepared separately. It was then boiled in hot water for 2-3 minutes. Then the water was removed from the meatball properly and was fried in hot oil until reddish brown color was obtained. Sensory evaluation Different sensory attributes were examined. Each meatball sample was evaluated by a trained 8-member panel. The sensory questionnaires measured intensity on a 5-point balanced semantic scale (weak to strong) for the attributes color, smell, tenderness, juiciness, and overall acceptability. Eight training sessions were held to familiarize the judges with the attributes to be evaluated and the scale to be used (Rubio et al., 2007). Prior to sample evaluation, all panelists participated in orientation sessions to familiarize with the scale attributes (color, smell, juiciness, tenderness, overall acceptability) of beef meatball using intensity scale. All samples were served in the Petri dishes. Sensory evaluation was accomplished at 0 day and repeated at 15, 30 and 45 day. Proximate composition Proximate composition on Dry Matter, Ether Extract, Crude Protein and Ash were carried out according to the methods (AOAC, 2016). Physicochemical properties measurement Raw and cooked pH measurement pH value of raw and cooked meatball was measured using pH meter from raw meatball homogenate. It was prepared by blending 5 g of meat with 10 ml distilled water. Biochemical analysis There were three types of biochemical analysis Viz. free fatty acid, peroxide value, thiobarbituric acid value. Free fatty acid value was determined according to Rukunudin et al., (1998). Peroxide value was determined according to Sallam et al., (2004). Lipid oxidation was assessed in triplicate using the 2thiobarbituric acid method described by Schmedes and Holmer (1989). Microbial assessment For microbial assessment total viable count, coliform count and yeast-mould count was undertaken. A quantity of 10 g beef meatball sample was aseptically excised from stored stock sample. Each of the stored beef meatball samples was thoroughly and uniformly macerated in a mechanical blender using sterile diluents (0.1% peptone water) as per recommendation of International Organization for Standardization (ISO, 1995). A quantity of ten gram of the minced meat meatball sample was taken aseptically transferred into a sterile container containing 90 ml of 0.1% peptone water. A homogenized suspension was made in a sterile blender. Thus 1:10 dilution of the samples was obtained. Later on using whirly mixture machine different serial dilutions ranging from 10-2 to 10-6 were prepared. Microbiological analyses were determined by Ikhlas et al., (2012). Statistical analysis Data were analyzed using 4x4 factorial experiment in completely randomized design replicated three times per cell using SAS 9.1.3 version Statistical Discovery software, NC, USA. Duncan’s Multiple Range Test (DMRT) test was used to determine the significance of differences among treatments means.

Source of Information: Bang. J. Anim. Sci. 2018. 47 (2):105-113

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In conclusion, sensory, proximate, biochemical and microbiological studies shows that 2% bottle gourd leaf extract shown better performance for beef meatball preservation. Addition of 2% bottle gourd leaf extract had the highest tenderness, overall acceptability, raw and cooked pH, DM, Ash, POV and TBARs. So, it may be concluded that 2% bottle gourd leaf extract can be used in beef meatball as a source of antioxidant and antimicrobial agent to increase shelf-life of meatballs.

Knowledge Management: Journal