The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

Abstract

The effect of ginger rhizome, in comparison with sodium ascorbate and butylated hydroxytoluene, and storage time at 5℃ on the quality of pasteurized canned meat was studied. Ginger rhizome was as effective as sodium ascorbate in inhibiting lipid oxidation. The canned meat with ginger rhizome was characterized by a lighter color and a lower contribution of redness than the remaining products. It was also characterized by the lowest hardness, springiness, and chewiness. In a sensory evaluation, meat with ginger rhizome was evaluated as juicier and softer than the remaining meat products. The results of this study indicate that ginger rhizome could be used in the place of synthetic antioxidants in pasteurized canned meat.

The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf

“…In summary, the addition of ginger to pork meatloaf reduced hardness and springiness, and improved chewiness. These results are consistent with the findings of Draszanowska et al [ 7 ] who analysed pasteurised canned meat with 1.5% addition of ginger rhizome.…”

“…Draszanowska et al [ 7 ] reported that 1.5% ginger-rhizome addition to pasteurised canned pork meat was as effective as sodium ascorbate in inhibiting oxidative changes during refrigerated 50 days storage. Singh et al [ 22 ] observed that 3% addition of ginger paste to chicken meat emulsion was as effective as 2% addition of garlic paste, but less effective than 0.2% addition of clove powder in inhibiting oxidative changes during refrigerated storage.…”

“…Draszanowska et al [ 7 ] demonstrated that the addition of ginger rhizome was as effective as sodium ascorbate in inhibiting oxidative changes during refrigerated storage of pasteurised canned meats. Mancini et al [ 8 ] reported that the addition of ginger powder to rabbit feed inhibited oxidative processes during refrigerated storage of raw rabbit meat.…”

A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

“…The parameter of redness in nitrite‐free canned meat was found to be significantly lower than in nitrite‐containing products (Ferysiuk & Wójciak, 2020). Additionally, the addition of ginger rhizome resulted in a lighter color and a lower redness contribution to pork canned meat (Draszanowska et al., 2020).…”

Natural compounds obtained from plants as alternatives for meat and meat products preservation

“…Considering the use of meat from cull chickens for the production of sausages, added with ginger extract, Reshi et al (2017) observed an improvement in physicochemical and microbiological quality, with acceptable changes in sensory characteristics, during 15 days of storage at 4ºC, considering that the use of ginger extract can be an alternative for the conservation of sausages made from chicken meat. Similarly, Draszanowska et al (2020) evaluated the use of ginger when comparing the addition of its rhizome in a formula containing 1% water and 1.5% of peeled and grated rhizome with the addition of sodium ascorbate, a synthetic preservative used by the food industry in canned pork meat (Draszanownska et al, 2020). It was observed that during days 0, 20 and 40, there was a similar antioxidant effect between the samples with the addition of ginger rhizome and the samples with the addition of sodium ascorbate, demonstrating that the application of ginger as a preservative for canned pork meat can be promising (Draszanownska et al, 2020).…”