The antibacterial effect of mango seed kernel powder in minced beef during refrigerated storage.
Gadallah M. G. E., Fattah A. A. A.
Author Affiliation: Department of Food Science, Fac. of Agric., Ain Shams Univ., Cairo, Egypt.
World Journal of Dairy & Food Sciences 6 : 219-228
Abstract : This study was aimed to investigate the effect of mango seed kernel powder (MSKP) at 1.0, 2.0 and 3.0% not only on the selection of microbial association of minced beef but also to determine any significant difference in microbial metabolites produced from the prevailing bacteria. Results showed that the methanolic MSK extract showed strong antibacterial activity for gram-positive bacteria than gram-negative bacteria in the ratio of minimum inhibitory concentrations ranged between (0.8-1.4%), since St. aureus was the most sensitive tested microorganisms followed by B. subtilis. It could be noticed that minced beef with 3.0% of MSKP had significant (P?0.05) higher in moisture content, lipids and the retention of moisture during cold storage at (4±1°C). The minced beef containing 2.0 and 3.0% MSKP had the lowest thiobarbituric acid and total volatile nitrogen content during 15 days of cold storage. Furthermore, the incorporation of MSKP at 3.0% in refrigerated minced beef showed the lowest bacterial count (1.7×105) at the end of storage period compared to other treatments and controls. The results indicated that mango seed kernel was an effective inhibitor of microbial growth and caused a pronounced alteration in the physico-chemical properties in refrigerated minced beef.