Prolongation Minced Meat Shelf Life Using Eggplant Leaves Ethanolic Extract

Abstract

Background: This research aimed to extend the storage period of minced meat by adding eggplant leaves (Solanum melongena) ethanolic extract (ELEE) under the regular refrigeration conditions. Eggplant leaves were collected, washed, dried, crushed, soaked in 100% absolute ethanol, filtered and then concentrated. Ethanolic thick extract was added to a minced beef meat 1.5% w/w and stored at -5˚C for 4 weeks. The DPPH of the ethanolic thick extract and phenolic content were determined. The pH, peroxide value, thiobarbituric acid and microbial content at zero time and after 30 days of freeze storage of two tested samples were assayed. Control and 1.5% samples were sensory evaluated by trained panelists (n=20) after storage period.  Results revealed that 1.5%ELEE recorded highly DPPH radical scavenging activity and has good amount of total phenolic compounds. In addition, 1.5% of the tested extract caused an improvement in all estimated values like pH, peroxide value and thiobarbituric acid. This addition also preserved the minced meat from microbial growth after a period of 30 days of freezing. Also, the general acceptability of the sensory evaluation that was carried out on the minced meat sample supplemented with 1.5% of the extract and compared to the control sample indicated that it was acceptable from panelists. Therefore, according to the obtained results, eggplant leaves ethanolic extract may be beneficial for extending the storage period of some meat products and more researches should be done on using eggplant leaves with other industrial meat products.