Nutritional Quality Changes of Cooked Beef Due to Refrigeration Storage

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1 IOSR Journl of Environmentl Siene, Toxiology nd Food Tehnology (IOSR-JESTFT) e-issn: ,p- ISSN: Volume 11, Issue 10 Ver. IV (Otoer. 2017), PP Nutritionl Qulity Chnges of Cooked Beef Due to Refrigertion Storge *Md. NnnurRhmn,HiurRhmn, Rokey Begum,Shfiul Islm; Adur Rhim Deprtment of Food Tehnology nd Nutritionl Siene,MwlnBhshni Siene nd Tehnology University, Sntosh, Tngil-1902, Bngldesh Corresponding Author: *Md. NnnurRhmn Astrt: This study ws undertken to ssess nutritionl qulity of ooked eef stored t refrigertion (4±1⁰C) for 1 dy, 3 dys, nd 5 dys. A trditionl method ws used to ook the olleted eef nd sujeted to nlyze proximte omposition, peroxide vlue (PV), totl voltile se nitrogen (TVBN), teriologil lod nd sensory qulity. The moisture perentge of fresh ooked, 1 dy, 3 dys, nd 5 dys storge smples were 78.03, 65.78, 63.58, nd respetively. There ws no signifint differene (P >0.5) in sh ontent with inresing time in refrigertion. The perentge of ft ontent in ll the smples ws lmost sme (6.94 ± 0.05) nd showed delining trend. The ontent of protein ws found to e inresed signifintly (p>0.05)from fresh ooked eef to 5 dys storgesmples. The PV in 5 dys storge smple ws 7.5 meq/kg ft indites slight rnidity wheres other smples showed the vlue round 2 meq/kg. The TVBN ontent in fresh, 1 dy, nd 3 dys storge smples ws found to e (17 ± 2.6) mg/100gm while in 5 dys storge smples it ws inresed to 36.4 mg/100gm protein.the fresh ooked eef ws free from teril ontmintion wheres 1 dy, 3 dys, nd 5 dys storge smples reovered5.8 x 10 5, 7.8 x 10 5 nd 8.8 x 10 5 (CFU/g).The sensory ttriutes of ooked eef showed delining trend with inresing the storge period. Up to 3 dys store t refrigertion,there re no mjor hnges in nutritionl nd sensory qulity of ooked eef. Keywords: Bteril lod, Cooked eef, Nutritionl qulity nd Refrigertion storge Dte of eptne: I. Introdution Met nd met produts onstitute n importnt soure of protein in mn s diet.intke of met nd met produts depends on severl ftors suh s soio-eonomi onditions, ethil issues, religious eliefs nd trdition (Font-I-Furnols nd Guerrero, 2014). Among ll mets, eef plys n importnt role in humn nutrition providing good soure of high qulity protein, vitmins nd minerls espeilly iron nd zin (Jensen et l., 2014). The ICMR reommendtion for protein onsumption of 1 g/kg ody wt. per dy with Net Protein Utiliztion (NPU) of 65 ould e hieved only y introduing the niml proteins in regulr diet (Bht et l., 2013). Fresh eef is not usully onsumed redily whih, unless ooked properly due to its unhygieni ondition nd miroil lod (Donld nd Sun, 1999). The ooked eef is lso onsidered s deliious itemespeilly in Asi. Being working womn, it is diffiult to mnge time for ooking. Thus people lwys seek redy to et or proessed foods for onsumption(juul nd Hemmingsson, 2015; Mour et l., 2014). Usully, the people of Bngldesh nd mny other Asin ountries onsume eef fter ooking. The eef is ooked y using different reipe in different ultures. In Bngldesh, trditionlly the eef is ooked y oiling in wter with mixing severl spies to inrese its pltility. The ooking of eef usully tkes enough time. As eef is prestigious nd pltle food, most people re intended to onsume ooked eef y storing it for severl dys voiding ooking hssles every dy. Thus preservtion of ooked eef is neessry. Sine refrigertion is employed to ontrol the growth of miroorgnisms (Vithnge et l., 2017), storing ooked foods t refrigertion temperture (4-7⁰ C) hs een widely used to keep plesnt nutritionl qulity. Moreover, it is enefiil to store ooked eef t refrigertion temperture insted of rw eef euse ooked eef ontins different types of food dditives suh s oils, slts, spies et. whih enhne the keeping qulity y proteting miroil growth nd limiting undesirle physil nd hemil hnges suh s lipid oxidtion resulting in rnid flvor (Bljeet et l., 2015; Buskin et l., 2014; Neilsen nd Rios, 2000). However, people re flurried whether the ooked food stored t refrigertion is nutritionlly sfe. Although there is no enough study to onfirm the hnges our in ooked food stored t refrigertion.hong et l. (2015) indited tht ooked eef stored t refrigertion undergoes severl hnges whih re undesirle to DOI: / Pge

2 Nutritionl Qulity Chnges of Cooked Beef Due to Refrigertion Storge onsumers. Even the eting qulity of refrigertion storge ooked eef ould e redued (Mrhetti et l., 2017). With inresing the storge period in the refrigertion the sensory ttriutes of the ooked eef demonstrte delining trends (Bht et l., 2013). The predominnt teri ssoited with spoilge of refrigerted eef nd pork, re Rrohothrithermospht, Amouteriumspp., Enterouteriuee,Leumostospp, Ltoillus spp., Pseudomons spp.the defets ourred in refrigerted met due to spoilge y these teri re sour off- Rvours, disolourtion, gs prodution, slime prodution nd derese in ph (Borh et l., 1996).The initil mesophiii teril ount on met nd ooked met produts is out 100 to 1000 fu/g, onsisting of lrge vriety of speies (BIikstd et l., 1981; Jkson et l., 1992). Only10% of the teri initilly present re le to grow t refrigertion tempertures, whih is silly responsile to initite spoilge (Gill nd Molin, 1991). Therefore this study ws undertken to know how long the ooked met ould e kept nutritionlly sfe for onsumption in refrigertion. II. Mterils nd Methods 2.1 Ple of Experiment This study ws onduted t the food Tehnology lortory of Food Tehnology nd Nutritionl Siene (FTNS) Deprtment in MwlnBhshni Siene nd Tehnology University (MBSTU), Sntosh, Tngil nd the lortory of Deprtment of Livestok Servie (DLS), Tngil. 2.2 Smple Colletion Aout 1 kg of onelessrweef ws olleted from the uther shop of lol mrket in Tngil. During olleting eef, it ws notied tht the ow ws immeditely slughterednd free from diseses. The fresh eef ws identified visully y its reddish nd right olor. It ws firm, elsti nd soft lso. Nturl odour of eef nd intrmusulr mrling ws present. 2.3 Smple preprtion Colleted eef ws first ut into pproprite sizes for trditionl ooking nd wshed with pure wter to remove inedile sustnes. Afterwrds these mets were mixed with slts, hilies, powders of dried hilies & turmeri, umin, grli, onion, innmon, ginger nd other spies s neessry. Then it hs een ooked with wter nd soyen oiluntil it gets pltle nd deliious. Generlly it tkes 45 to 50 minutes to e ooked in suitle pn with lid. Then the ooked eef ws ooled nd immeditely trnsferred to refrigertor t 4 ± 1⁰ C. The fresh ooked eef, 1- dy, 3-dys nd 5-dys stored eef were tken s smples respetively. 2.4 Moisture Content Moisture ontent ws determined in triplite y pling n urtely weighed (5 g) mount of ground smple in pre-weighed porelin ruile in thermostt oven t 105⁰ C for 24 hours until onstnt weight ws otined (AOAC, 2005).Moisture ontent ws lulted y the following eqution. Moisture ontent (%) = (Initil weight finl weight) / weight of smple x Ash Content The deftted smples re used for sh ontent nlysis. The smples were sujeted to temperture of C in muffle furne for 4 hours (AOAC, 2005). After ompleting the yle the smples re removed from the furne nd kept into desitor to ool. Then sh ontent ws weighing in n eletroni lne. 2.6 Crude Protein Content Kjeldhl method of nlysis (AOAC, 2005) ws used to determine rude nitrogen present in the eef smples. Then the resulting nitrogen ws multiplied y 6.25 to otin rude protein. 2.7 Ft Content Ft ontent ws determined ording to the method outlined y Gheisri et l. (2010) nd Lee (1996). A 5 g of smple ws homogenized with 50 ml hloroform/methnol mixture (2/1, v/v) for 1.5 minutes in lending jr on wrning lender. The homogente ws filtered through fst-speed filter pper (Whtmn No. 1) into seprting funnel nd 20 ml of 0.5% NCl ws dded to seprte the filtrte into two phses. The mixture ws gently shken nd llowed to stnd until ler seprtion ws visile. The methnol wter phse ws dishrged nd the hloroform phse ws tken into test tue then the hloroform ws evported in vuum oven t 60 ⁰ C for 30 minutes. The following eqution ws used to lulte the ft ontent. Ft ontent (%) = mountofftextrtedfromsmples (g) weig tofsmples (g) X Peroxide Vlue (POV) The peroxide vlue (POV) ws determined ording to the method of Sllm et l. (2004). The smples (3 g) were weighed in 250-mL glss stopper Erlenmeyer flsk. Then it ws heted for 3 min t 60 C in wter th to melt the ft. After tht the flsk thoroughly gitted for 3 min with 30 ml eti idhloroform solution (3:2 v/v) to dissolve the ft. Whtmn filter pper numer 1 ws used in filtrtion proess to remove eef prtiles from the filtrte. After dding sturted potssium iodide solution (0.5 ml) nd strh DOI: / Pge

3 Nutritionl Qulity Chnges of Cooked Beef Due to Refrigertion Storge solution s inditor to filtrte, titrtion ws ontinued ginst stndrd solution of sodium thiosulfte until the olor disppered. POV ws lulted y following eqution nd expressed s milli equivlent peroxide per kilogrm of smple. POV (meq / kg) = {(S N) / W} 100, Where S is the volume of titrtion (ml), N is the normlity of sodium thiosulfte solution (N=0.01) nd W is the smple weight (g). 2.9 Totl Voltile Bse Nitrogen (TVBN) Totl voltile se nitrogen (TVBN) ws determined ording to the method desrie in the offiil methods of nlysis of AOAC interntionl (AOAC, 2005). Extly 10 gm of eh ground smple ws weighed nd mixed with 90 ml of 6% perhlori id. The smples were homogenized for 2 minutes with lender under ooled ondition. Afterwrds the extrt with 4 6 drops phenolphthlein ws tken in Kjeldhl flsk. 20 ml of 20% NOH solution were dded into the flsk. The distilltion outflow tue ws sumerged in onil flsk with 50 ml 3% ori id solution ontining 1-2 drops of mixed inditor. After minutes oiling in the flsk, the distillte umulted in onil flsk ws titrted with 0.01N HCl nd ppering violet olor of mixed inditor onfirmed the end point. The following eqution ws used to lulte TVBN. Amount of TVB-N (mg/100gm smple) = mloftitrnt 0.14 smpleweig t Totl Bteril Count For teril ount, fter prepring nutrient gr medi it ws sujeted to sterilize. Then the medi ws poured into petri-dishes in the lminr irflow. After then the smples weregrounded nd diluted serilly. Therefter the diluted smples were trnsferred to the medi ontining dishes nd pled in n inutor t 36⁰C temperture for 24 hours to grow out the teril olony. After 24 hours teril olonies were ounted Sensory Evlution The sensory evlution of the produts ws rried out for qulity ttriutes suh s pperne, flvor, softness, texturend overll pltility.smples from eh group were rndomly ssigned to pnel memers for sensory evlution ording to Shoo nd Anjneyulu (1997). A seven eduted nd ristort pnel memer were hosen to evlute the sensory ttriutes of ooked storge met. The sores for ensory ttriutes were otined y using 5 point hedoni sle where 1 = very unplesnt, 2 = modertely unplesnt, 3= modertely plesnt, 4= plesnt nd 5= very plesnt 2.12 Sttistil nlysis Experiment ws replited 3-4 times nd mens nd stndrd devitions were lulted for ehprmeter. The dt otined ginst different prmeters were sujeted to sttistil nlysis using SPSS 20.A 95% onfidene level ws used to nlyze dt. III. Results nd Disussion The ooked met smples stored in refrigertion were nlyzed in order to eluidte whether the met is fit for onsumption fter ertin dys of storge. To hrterize the smples, severl nlyses were performed inluding proximte nlysis, spoilge rte quntifition nd evlution of sensory ttriutes. 3.1 Proximte Composition The moisture ontent of ooked eef ws grdully deresed from fresh ooked to 5 dys storge in refrigertion. The fresh ooked eef smple ontined 78.03% wheres the moisture ontent of 5 dys storge smple ws found to e 63.02% nd indited the lowest mong ll the smples (Figure 1). It ould e due to drying of ooked eef smples during refrigertion. Though Kenny et l. (2008) sid tht moisture ontent of fresh met should e round 75%. A signifint differene (p< 0.5) ws oserved in the fresh ooked smple nd 1 dy storge smples with other smples though the ontent ws lmost sme in the 3 dys nd 5 dys storge smple (p> 0.5). Leygonie (2012) lso reviewed tht the moisture ontent of met ws deresed during freezing nd refrigertion. The sh ontent of ll the smples ws lmost sme. The highest perentge of sh ontent (1.98%) ws found in the 5 dys storge smple nd the lowest ontent (1.90%) ws oserved in the fresh ooked smples (Figure 2) though the sh ontent etween fresh ooked smples nd other smples ws signifintly differed (p< 0.5). But the differene etween refrigertion storge smples ws not signifint (p> 0.5) Due to deresing the moisture ontent the overll minerl onentrtion hs inresed in the smples. Atully ooking nd refrigertion hve no impt on sh ontent. However ddition of slt nd spies during ooking my susequently inrese sh ontent during refrigertion storge. Aout 6.98% of ft ws extrted from fresh ooked eef smple whih ws highest mong ll other smples. And the lowest ft ontent (6.53) ws oserved in 5 dys storge smple (Figure 3). The ft ontent of ll the smples were grdully deresing. The 5 dys storge smple ws signifint different (p < 0.5)from other smples in terms of ft ontent however the differene etween fresh ooked smple nd 1 dy storge smples ws not signifint (P> 0.5). The loss of lipid ontent in the refrigerted storge smples is minly onsidered to e relted with uto-oxidtion of lipids (Smpio et l., 2012). Sow et l. (2016) nd Soyer et l. DOI: / Pge

4 Nutritionl Qulity Chnges of Cooked Beef Due to Refrigertion Storge (2010) lso reported tht refrigertion storge hs signifint influene on lipid nd protein oxidtion resulting in loss of ft.this is the greement with the findings reported y Mqsood et l. (2015) nd Igene et l. (1979). They sid tht derese in in totl fts in met during refrigertion storge is ould e due to hnging in the triglyerides levels. Although the ft ontent nd moisture ontent ws grdully deresing, the protein ontent likewise the sh ontent, showed liner inresing trend with inresing the storge time in refrigertion. A signifint differene (p < 0.5) in protein ontent ws oserved in ll the smples (Figure 4). Although the 3 dys storge smple did not vry tht muh with 1 dy nd 5 dys storge smples in terms of protein ontent. The inrese of protein might e due to synthesis of protein from non-protein nitrogenous sustnes y resident miroorgnisms s the numer of miroorgnisms ws grdully inresed (figure 7) with inresing storge time (Agunide et l., 2010). This result lso greed with the study of Ellis nd Goodre (2011). 3.2 Evlution of Spoilge Rte Peroxide vlue indites the overll piture of rnidity of ft present in the eef. Lipid peroxidtion is one of the prime mehnisms of qulity deteriortion in stored met nd met produts (Person et l., 1983).It is widely used method to mesure oxidtive rnidity (Slih et l., 1989). Inresing peroxide vlue triggers lots of undesirle retions whih enhne the uneptle tste in met. Up to 3 dys storge in the refrigertion the peroxide vlue of ooked met ws inresed to 2.6 meq kg 1 from 1.8 meq kg 1 of fresh oked smple (Figure 5). And the differene etween the smples from fresh ook to 3 dys storge ws not signifint (P > 0.5). However fter 5 dys of storge the peroxide vlue ws inresed to 7.5 meq kg 1 nd mde signifint differene (P < 0.5) with ll other smples. It is lso greed with the study of Gheisri (2011). It hs lso een reported tht peroxide vlue nd thiorituri id retive sustnes inresed signifintly with inresing storge time in refrigertion in oth mined hiken met nd eef (Gheisri, 2010). They reported tht it ould e due to inresing peroxide formtion during storge rther thn degrding the peroxides into other oxidtive produts. The totl voltile se nitrogen (TVBN) ould e used s qulity inditor for met nd met produts nd is ssoited with deroxyltion of mino ids tivity of miroorgnisms (Jy, 1992). It ould e used s index of met qulity under refrigertion storge ording to (Person, 1975) whih stted tht TVBN of fresh ooked met should e 13 nd the eptle vlue is 17. The TVBN ws inresed with inresing time of storge in the refrigertion. Up to three dys storge the vlue ws inresing slowly ut the smples stored for 5 dys showed n rupt inrese of TVBN vlue rehed to 36.4 mg/100g whilst the TVBN vlue of fresh ooked smple ws 14.4 mg/100g (figure 6). This result greed with the study onduted y Ad El-Al (2005). Stndrd plte ount for teri in fresh ooked eef smple ws 0 CFU/g nd the vlue ws inresed grdully with inresing storge period. The teril olony reovered from 1 dy, 3 dys nd 5 dys ooked eef smples ws 5.8 x 10 5 CFU/g, 7.8 x 10 5 CFU/g nd 8.8 x 10 5 CFU/g respetively (figure 7). Aording to Dempster (1986) the totl miroil ount of met nd met produts should e etween /m 2. The growth of miroes in met is one of the min ftors for disolortion nd spoilge. This is the greement with the study onduted y Bht et l. (2013). They reported tht miroes in met ould e extended up to 21 dys of storge in refrigertion. Under refrigertion, liner inrese in totl plte ounts of hiken ws lso reported y Nth et l. (1995). Kliknn et l. (2007) lso reported tht grdul inrese of psyhrophili ounts ws oserved during refrigertion storge of hiken produts. 3.3 Aeptility nd Preferene of Sensory ttriutes The men vlues nd stndrd devitions of vrious sensory ttriutes of fresh ooked, 1 dy, 3 dys nd 5 dys refrigertion storge smples re represented y tle 1. The sensory qulities suh s pperne, flvour, softness, texture nd overll pltility of ooked nd storge smples were showed delining trend with inresing storge time in refrigertion. A signifint differene in qulity ttriutes ws oserved etween ll smples. Even one dy refrigertion storge smple ws signifintly different from fresh ooked eef smple. However, the overll pltility nd pperne sore ws not signifintly different till 1 dy storge t refrigertion. Till 3 dys of refrigertion storge, the eptne of ooked eef ws modertely plesnt. But until it rehes to 5 dys of storge, it hs lost its eptility though none hs remrked tht it ws very unplesnt. The derese in pperne sores might e due to lipid nd protein oxidtion. A derese in pperne or olour sore of met produts with inrese in storge period ws lso reported y Kliknnn et l. (2007) nd Ng et l. (1998). Deresing flvour sore with inresing storge time ws lso reported y Ng et l. (1998) nd Shrm et l. (1988). Softness or Juiiness sores lso followed deresing trend in the ooked eef smples. It ould e due to loss of some moisture from the smples during storge (figure 1). This results lso supported y Kliknnnn et l. (2007). Texture sores were lso hnged with signifint differenes (P<0.05) etween the smples. It might e due to dehydrtion of ooked smples during refrigertion storge resulting hrdening texture. Brekdown of ft s well s protein lso might e ontriuted DOI: / Pge

5 Protein ontent (%) Ash ontent (%) Nutritionl Qulity Chnges of Cooked Beef Due to Refrigertion Storge to hnging the texture. The findings were strongly supported y the study onduted y Kumr nd Shrm (2004). IV. Tles And Figures Figure 1: Moisture ontent of ooked eef in refrigertion storge (Brs with different supersript re signifintly different (p< 0.05)) Storge ontent (dy) Figure 2: Ash ontent of ooked eef in refrigertion storge Storge time (Dy) Figure 3: Protein ontent of ooked eef in refrigertion storge DOI: / Pge

6 mg/100g protein meq/kg Ft ontent (%) Nutritionl Qulity Chnges of Cooked Beef Due to Refrigertion Storge Storge time (Dy) Figure 4: Ft ontent of ooked eef in refrigertion storge peroxide vlue Fresh ooked 1 dy storge 3 dys storge 5 dys storge Figure 5: Peroxide ontent (meq/kg) of ooked eef in refrigertion storge TVBN Fresh ooked 1 dy storge 3 dys storge 5 dys storge Figure 6: TVBN (mg/100g protein) ontent of ooked eef in refrigertion storge DOI: / Pge

7 Nutritionl Qulity Chnges of Cooked Beef Due to Refrigertion Storge 10 8 Bteril lod CFU/g Fresh ooked 1 dy storge 3 dys storge5 dys storge Figure 7: Bteril lod in the ooked eef during refrigertion Tle 1: Evlution of sensory ttriutes Sensory prmeter fresh ooked 1dy storge 3 dys storge 5 dys storge pperne 4.71± ± ±0.9 2±0.58 flvor 5.00±0 d 4.29± ± ±0.69 softness 4.57±0.53 d 3.71±0.49 3± ±0.49 texture 5±0 d 4.14± ± ±0.69 overll pltility 4.43±0.53 4± ± ±0.53 Men±SD. Different supersripts indite signifintly different from others (p< 0.05). V. Conlusion The qulity prmeters of eef smples indite positive signifine in the spet of humn nutrition nd onsidered s dietry soure of first lss protein. It lso plys n importnt role to meet protein requirements. Preservtion of ooked eef y refrigertion temperture hs een suggested s n effiient wy to keep well of its overll qulity. After ompleting this study, it n e thus onluded tht signifint hnge ours in the ooked eef stored t refrigertion though storge till 3-dys retins eptle qulity. However, onerning teril lod the refrigerted ooked eef should e reheted efore onsumption. Whenever it exeeds 3 dys, the ooked eef stored t refrigertion, strted to e unfit for onsumption though the protein ontent inresed signifintly. Referenes [1]. Ad El-Al, H A, Miroiologil, Physil nd Chemil Chnges in Refrigerted Ground Bufflo Met Treted with Potssium Sorte, Sodium Asorte nd Sodium Trypolyphosphte. Biotehnology in niml husndry 21(5-6), p [2]. Agunide, ShedrhOludre; Akintoi, Oliyi A. nd Ighodro, Osseng Mdonld, 2010.Some Biohemil nd Orgnolepti hnges due to Miroil growth in Mined Beef pkged in Alluminium polyethylene trys nd Stored under Chilled ondition. Life Siene Journl 7(2). [3]. AOAC (Assoition of offiil Anlytil Chemist), 1980.Horwitz, N. (ed). Offiil Methods of Anlysis, Assoition of Offiil Anlytil Chemist, 13 ed.,wshinton, D.C. 957 pp. [4]. AOAC (Assoition of offiil Anlytil Chemist), 2005.Offiil methods of nlysis of AOAC.18 th Ed. Assoition of Offiil Anlytil Chemists. Githersurg, Mrylnd, USA. [5]. Buskin, S., Bu, P.A.S., Ssikl, M., Sin, K., Arhn, G., Sivrjn, M. nd Sukumr, M., Antimiroil nd ntioxidnt effets of spie extrts on the shelf life extension of rw hiken met. Interntionl Journl of food miroiology, 171, pp [6]. Bljeet, S.Y., Simmy, G., Ritik, Y. nd Roshnll, Y., Antimiroil tivity of individul nd omined extrts of seleted spies ginst some pthogeni nd food spoilge miroorgnisms. Interntionl Food Reserh Journl, 22(6). [7]. Bht, Z.F., Pthk, V. nd Fyz, H., Effet of refrigerted storge on the qulity hrteristis of mirowve ooked hiken seekhks extended with different non-met proteins. Journl of food siene nd tehnology, 50(5), pp [8]. Blikstd.E., Enfors, S.-O.ndMolin, G. (1981) Effet of hyerri ron dioxide pressure on themiroil flor of pork stored t 4 or 14 C. J. Appl. Bteril. 50, [9]. Borh, E., Knt-Muermns, M.L. nd Blixt, Y., 1996.Bteril spoilge of met nd ured met produts. Interntionl journl of food miroiology, 33(1), pp [10]. Donld, M. C. K. nd Sun, D. W. (1999). Preditive food miroiology for the met industry: review. Interntionl Journl of Food Miroiology, 52: DOI: / Pge

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