Oxidative stability, microbial and nutritional qualities and sensory characteristics of meat floss incorporated with Mentha peperita L. (peppermint leaves)

Abstract

Oxidation and microbial degradation are the limiting factors in the quality and acceptability of meat products. The deleterious effect of synthetic additives has increased the demand for natural additive sources in order to ensure safety of meat products and consumers. Ingredients compositions and meatfloss production were carried out following a standard procedure. Mentha pepperita powder (MPP) was included in shredding recipe at 0, 1.25% and 2.50% in a completely randomized design. Protein and ash of freshly prepared meat floss Thiobarbituric Acid Reactive Substances (TBARS) (mgMA/kg) and Total Heterophilic Counts (THC) (cfu/gx103) at 0, 7, 14, 21, 28 days were assessed using standard procedures. Protein (40.90%; 40.87%) and ash (6.06%; 7.27%) contents of 1.25% and 2.50% MPP meatfloss were higher (P<0.05) than 39.19% (protein) and 4.07% (ash) of none MPP meatfloss. Irrespective of the storage period, TBARS levels (1.14-1.40); (1.13-1.20) and THC (0.30-0.23); (0.33-0.03) of 1.25% and 2.50% MPP meatfloss respectively were lower (P<0.05) than 1.14-2.00 (TBARS) and 0.41-2.40 (THC) of meat floss with no MPP. The significant reduction in thiobarbituric acid reactive substances and low heterophilic counts of meat floss highlighted the potential of Mentha peperita as efficient inhibitors of oxidative and microbial processes in meat product.