Effect of onion and ginger juice extract on the quality of hot smoked meat
An experiment was conducted to determine the effectiveness of extracts from ginger rhizome and onion bulbs, in retarding lipid oxidation and on the organoleptic quality of smoked meat. Brine solution consisting of potassium sorbate, sodium chloride with or without butylated hydroxy toluene (BHT), onion juice extract and ginger juice extract respectively were used as dips for curing. Samples dipped in 10% brine served as control. Meat samples were trimmed of visible fats, cut into 1kg sizes, then broiled at 80°C for 30 minutes, and then recut into 100 – 130g pieces. Samples were divided randomly into four batches and dipped for 5 minutes in different solutions, drained, smoked at a temperature of 70 – 80°C for 6 hours and cooled to room temperature. Products were individually packed in polytene bags, stored at room temperature (25° - 30°C) and used for sensory evaluation, chemical and microbial analysis. Results of chemical, and sensory analysis indicated that lipid oxidation was not a problem in smoked beef. Samples dipped in solution containing ginger juice and BHT were rated better than others. Six per cent potassium sorbate did not offer adequate antimycotic activity. Samples dipped in solution without potassium sorbate were unacceptable by the fourth day of storage these were covered by visible mouldy mass of mycelia.
Keywords: Smoked beef, onion and ginger extract, rancidity quality.