BIOCHEMICAL STUDIES ON EXTRACTS OF SOME EGYPTIAN AND SOUTH AFRICAN SPICES

Abstract

Spices have been used to season food since time immemorial , its value not only as flavoring agents but also certain spices prolonged the storage period of foods by a bacteriostatic activity and its antioxidant properties , being natural foods stuffs to consumers who tend to question the safety. of synthetic food addi tives .

Meat is very a good culture media and its preservation is more difficult . It is important to control the oxidation changes. Some of the natural agricultural products such as spices are found to possess antioxidant and inhibitory activ i ties towards some microorganisms.

The present study was conducted to evaluate the effect of cardamom and black pepper and its essential oils on the reaping quality of beef burger during storage at - 20 °C in addition to evaluate the red pepper (seeds, fruits) on the keeping quality of pasterma during storage at room temperature.

Beef burger meat samples were prepared by using 0.4% (v

/w) of cardamom essential oil, 0.4% (w/w) of cardamom powder,

1 % (v/w) of black pepper essential oil , I % (w/w) black pepper powder, mixture of cardamom and black pepper essential oils at the concentration (0.4 cardamom, 1 % black pepper , mixture of cardamom and black pepper powder at (0.4 cardamom, I% black pepper powder)].