| galangal Root extract Alpinia galanga galangine, alpinin
galangal Root extract Alpinia galanga galangine, alpinin
Raw and cooked minced beef samples containing commercial antioxidants or galangal (Alpinia galanga) extract were evaluated for storage stability at 4 ?à 1 ??C. Thiobarbituric acid (TBA) values of raw and cooked samples containing galangal extract at 5 and 10% (w/w) were significantly (p < 0.05) lower than those of the controls. In raw beef, galangal extract at 10% (w/w) was as effective as -tocopherol at 0.10% (w/w) and butylated hydroxytoluene (BHT) at 0.02% (w/w) in inhibiting/minimising lipid oxidation.
Galangal extract also delayed the induction period of lipid oxidation in cooked beef but was again observed to be effective at a higher concentration than the commercial antioxidants studied. No difference in total plate count was observed in raw beef, but samples with galangal extract had higher Hunter a (redness) and chroma (colourfulness relative to the brightness of the surroundings) values. However, cooked beef treated with galangal extract or antioxidants had lower Hunter a values and total microbial counts than the control. Thus galangal extract may be a possible natural antioxidant source for meat and meat products.
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