Antioxidative effect of spicing by onion on oxidation of fat minced meat during storage [electronic resource].

Includes references.

Certain spices prolong the storage life of food by their antioxidant properties. Onion (Allium cepa) of four different types (Saaidy, Giza₆, Shandweel₁ and Pehairy) were used during preparation of minced meat. Raw and broiled minced meat stored at (-20°C) for 4 months and analyzed for peroxide value (PV); thiobarbituric acid (TBA); acid value (A V); antioxidant effectiveness (AE) and oxidation rate ratio (ORR). Chlorogenic acid is a main phenolic compound separated and identified from Saaidy, Giza₆, Shandweel₁ and Pehairy onions methanoJic extract among other phenolic compounds. The total phenolic content determined according to the Folin-Ciocalteu method varied from 785-966 ppm of dry product as caffeic acid acid. Due to cooking some oxidation and hydrolysis of lipids occurred. Changes of lipids increased as the time of storage increased. Cooking enhanced the increase of (PV), (TBA) and (A V) during frozen-storage. A decrease in (PV), (TBA) and (A V) was noticed in minced meat treated with onion of four different types during storage at (- 20°C) for 4 months compared with control and semi-equal synthetic antioxidant treated samples which means that onion showed strong antioxidative properties. The percentage of antioxidant effectiveness and oxidation rate ratio of spicing by Saaidy onion was more than other different types of onions. It could be concluded that the adding of onion at 1.5% improved organoleptic properties of fresh and frozen storage of minced meat.

Summary in Arabic.

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