The Use of Mentha piperitae folium and Zingiber officinale Freshwater Extract in the Improvement of Some Parameters of Old-Aged Mutton Meat
The Use of Mentha piperitae folium and Zingiber officinale Freshwater Extract in the Improvement of Some Parameters of Old-Aged Mutton Meat
Dina A. Yousif, Mohamed M.T. Emara, Marwa R.S. Abdallah*
ABSTRACT
The primary goal of this study was to ascertain whether Mentha piperitae folium and Zingiber officinale crude water extracts might be utilized to increase the sensory acceptability of old mutton, particularly the flavor. Three groups of mutton flesh were used in the study; one group had a plain marinade, while the other two groups received 5% fresh water extracts of either Mentha piperita folium or Zingiber officinale added to the plain marinade. All samples were marinated for 24 h at 4 °C before being cooked to a final core temperature of 75 °C using either moist or dry thermal processing. The fatty acid profile, pH value, objective color indexes, sensory characteristics, and marinade uptake were all measured in the raw mutton samples. Additionally, the cooked samples were examined for cooking loss, fatty acid composition, shear force, instrumental color parameters, and sensory analysis. The use of both extracts improved the overall sensory attributes, eliminated the unfavorable mutton flavor, improved the fatty acid composition, and produced a more stable color with a higher tenderness score. It has been concluded that the aqueous extracts of Mentha piperitae folium and Zingiber officinale can be utilized to improve the quality of old-aged mutton and facilitate its use in further processed meat products without color or flavor problems.
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