Abstract: Optimum concentrations of some natural plants (jojoba, jatropha, ginseng and ginger) extracts were determined and added to lamb patties. Some chemical and microbial characteristics of the prepared patties during storage for 9 days at 4°C were evaluated (at 0, 3, 6 and 9 days). Both the addition of these extracts and storage time had a significant effect on patties over the storage period. pH values of control samples were found to be the highest during storage. The effectiveness of the tested natural extracts can be listed in the following order of decreasing TBARS values: ginseng>jatropha>jojoba>ginger. Aerobic plate count, mould and yeast counts decreased significantly (p<0.05) with addition of the extracts during the storage period. Also, addition of the extracts were effective significantly (p<0.05) in reducing histamine tyramine and putrescine formation over storage period. Compared to control patties the addition of these natural extracts was effective as antioxidant and antimicrobial agents for improving lamb patties properties from quality and safety view point.
Hayam M. Ibrahim, Azza A. Abou-Arab and Ferial M. Abu Salem, 2010. Addition of Some Natural Plant Extracts and their Effects on Lamb Patties Quality. Journal of Food Technology, 8: 134-142.