Effect of bottle gourd leaf (Lagenaria siceraria) extract on the quality of beef meatball

Bottle gourd leaf extract on meatball

  • NA Saba Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202
  • MA Hashem Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202
  • MAK Azad Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202
  • MA Hossain Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202
  • M Khan Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202
Keywords: bottle gourd leaf extracts, quality, shelf-life, anti oxidant, beef meatball

Abstract

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.

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

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Abstract
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Published
2018-12-24
How to Cite
Saba, N., Hashem, M., Azad, M., Hossain, M., & Khan, M. (2018). Effect of bottle gourd leaf (Lagenaria siceraria) extract on the quality of beef meatball. Bangladesh Journal of Animal Science, 47(2), 105-113. https://doi.org/10.3329/bjas.v47i2.40270
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Articles