extrait de galanga de racine
extrait de racine de galanga Alpinia galanga galangine, alpinin
Raw et échantillons de boeuf haché cuit contenant des antioxydants commerciales ou extrait de galanga (Alpinia galanga) ont été évaluées pour la stabilité au stockage à ¡À 4 1 ¡ãC. Thiobarbituric acides valeurs (TBA) des échantillons crus et cuits, contenant le galanga extrait à 5 et 10 % (p/p) étaient significativement (p)< 0.05) lower than those of the controls. In raw beef, galangal extract at 10% (w/w) was as effective as -tocopherol at 0.10% (w/w) and butylated hydroxytoluene (BHT) at 0.02% (w/w) in inhibiting/minimising lipid oxidation. Galangal extract also delayed the induction period of lipid oxidation in cooked beef but was again observed to be effective at a higher concentration than the commercial antioxidants studied.
No difference in total plate count was observed in raw beef, but samples with galangal extract had higher Hunter a (redness) and chroma (colourfulness relative to the brightness of the surroundings) values. However, cooked beef treated with galangal extract or antioxidants had lower Hunter a values and total microbial counts than the control. Thus galangal extract may be a possible natural antioxidant source for meat and meat products. 0.05)="" lower="" than="" those="" of="" the="" controls.="" in="" raw="" beef,="" galangal="" extract="" at="" 10%="" (w/w)="" was="" as="" effective="" as="" -tocopherol="" at="" 0.10%="" (w/w)="" and="" butylated="" hydroxytoluene="" (bht)="" at="" 0.02%="" (w/w)="" in="" inhibiting/minimising="" lipid="" oxidation.="" galangal="" extract="" also="" delayed="" the="" induction="" period="" of="" lipid="" oxidation="" in="" cooked="" beef="" but="" was="" again="" observed="" to="" be="" effective="" at="" a="" higher="" concentration="" than="" the="" commercial="" antioxidants="" studied.=""
="" no="" difference="" in="" total="" plate="" count="" was="" observed="" in="" raw="" beef,="" but="" samples="" with="" galangal="" extract="" had="" higher="" hunter="" a="" (redness)="" and="" chroma="" (colourfulness="" relative="" to="" the="" brightness="" of="" the="" surroundings)="" values.="" however,="" cooked="" beef="" treated="" with="" galangal="" extract="" or="" antioxidants="" had="" lower="" hunter="" a="" values="" and="" total="" microbial="" counts="" than="" the="" control.="" thus="" galangal="" extract="" may="" be="" a="" possible="" natural="" antioxidant="" source="" for="" meat="" and="" meat="">
