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Journals / Turkish Journal of Veterinary and Animal Sciences / 2012 / Cilt: 36 - Sayı: 1

Antioxidative and antimicrobial effects of garlic in ground camel meat

Hamid R. GHEISARI
Vahid R. RANJBAR
Pages
13–20
Publication Date
2012-01-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Gas chromatography analysis results showed that oxidation caused fatty acids degradation during storage and these degradations were higher in the control group.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to investigate the antioxidative and antimicrobial effects of equivalent concentrations of garlic derivatives in ground camel meat during storage at 4 ± 1 °C.
📊
Key Findings & Data:The addition of either garlic or butylated hydroxyanisole (BHA) (0.1 g/kg) significantly delayed lipid oxidation when compared with the control.
💡
Conclusion & Impact:Gas chromatography analysis results showed that oxidation caused fatty acids degradation during storage and these degradations were higher in the control group.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Key words: Antioxidative · antimicrobial · garlic

Abstract

The aim of this study was to investigate the antioxidative and antimicrobial effects of equivalent concentrations of garlic derivatives in ground camel meat during storage at 4 ± 1 °C. The addition of either garlic or butylated hydroxyanisole (BHA) (0.1 g/kg) significantly delayed lipid oxidation when compared with the control. The antioxidant activities of the various ingredients added followed the order of fresh garlic (FG), garlic powder (GP), BHA, and garlic oil (GO). After 14 days' storage, the aerobic plate count (APC) of both FG- and GP-formulated meat was significantly lower than that of either the control or BHA-formulated samples. However, the addition of GO or BHA resulted in no significant difference in APC when compared with the control. Gas chromatography analysis results showed that oxidation caused fatty acids degradation during storage and these degradations were higher in the control group. The results suggest that fresh garlic and garlic powder, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving meat products.

Özet

The aim of this study was to investigate the antioxidative and antimicrobial effects of equivalent concentrations of garlic derivatives in ground camel meat during storage at 4 ± 1 °C. The addition of either garlic or butylated hydroxyanisole (BHA) (0.1 g/kg) significantly delayed lipid oxidation when compared with the control. The antioxidant activities of the various ingredients added followed the order of fresh garlic (FG), garlic powder (GP), BHA, and garlic oil (GO). After 14 days' storage, the aerobic plate count (APC) of both FG- and GP-formulated meat was significantly lower than that of either the control or BHA-formulated samples. However, the addition of GO or BHA resulted in no significant difference in APC when compared with the control. Gas chromatography analysis results showed that oxidation caused fatty acids degradation during storage and these degradations were higher in the control group. The results suggest that fresh garlic and garlic powder, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving meat products.

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Cite This Article

GHEISARI, H. R., RANJBAR, V. R. (2012). Antioxidative and antimicrobial effects of garlic in ground camel meat. Turkish Journal of Veterinary and Animal Sciences, Cilt: 36 - Sayı: 1, 13–20. https://ajindex.com/articles/121851

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