Resultados Encuestas

Ginger (Zingiber officinale) is one of the plants which have been widely used as a spice

and flavouring agent in food processing and traditional medicine (Chan et al., 2011). Ginger has been shown to contain a total phenolic content of 3.17 mg gallic acid equivalent (GAE)/g dry weight (Wu et al., 2004). The antioxidant capacity of ginger extracts correlates strongly with total phenolic content (Chan et al., 2011). The antioxidant compounds that are found in ginger are both lipophilic and hydrophilic in nature, with values of 218.67 and 69.44 µmol trolox equivalents/g, respectively (trolox is a measure for lipophilic antioxidants) (Wu et al., 2004). Indicating a significantly greater proportion of lipophilic antioxidant power over the hydrophilic ones in ginger. Ginger

extract has been tested as a natural antioxidant in vivo and in vitro experiments and also

in various meat post slaughter (El-Alim et al., 1999; Naveena et al., 2004; Ghasemzadeh et al., 2010; Maizura et al., 2011). Phenolic compounds in ginger have an ability to scavenge free radical, inhibit lipid peroxidation and possess high ferric reducing power (Chan et al., 2011). The free radical scavenging capacity significantly increased approximately 75 % with increasing the concentration of ginger from 0.50 to 0.75 % (Kishk and El Sheshetawy, 2010). The ability of the antioxidants in ginger (Zingiber officinale) extract to scavenge the free radical in vitro reached 79 % with a ferric reducing/antioxidant power (FRAP) to 26.2 µmol Fe (II)/g compared to the turmeric and kesum antioxidant capacity (Maizura et al., 2011).

In the study conducted by Ghasemzadeh et al. (2010), extract from ginger has a strong free radical scavenging activity by using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) test which reached to 31.45 to 58.22 % to the commercial antioxidants BHT and α-tocopherol of 96.21 and 89.57 %, respectively. The values of ferric reducing antioxidant potential in the ginger extract were markedly lower than α-tocopherol but at the same time higher

45 than BHT. Incorporating ginger at a concentration of 3 % into raw chicken meat emulsion had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH % inhibition) radical scavenging and 2- 2-azinobis-3ethylbenthiazoline-6-sulphonic acid (ABTS % inhibition) than control samples (Singh et al., 2014). Ginger demonstrated the antioxidant activity due to retarding the lipid oxidation in meat (El-Alim et al., 1999; Naveena et al., 2004; Baker et al., 2012). El-Alim et al. (1999) reported that adding ginger extract to raw pork patties significantly

reduced the TBARS value at 4 oC for 7 days and at-18 oC for 6 months. This study also

found that it did not inhibit the formation of peroxide in raw pork patties under refrigeration storage. In contrast, the peroxide value ranged from 0.18 to 0.70 milliequivalents /kg meat compared to the control which ranged from 0.55 to 4.60 milliequivalents /kg meat over 6 months of frozen storage. Lipid oxidation reduced in Muscovy duck breast meat after being submerged in the ginger extract for 14 days at 5

o_{C (Tsai et al., 2012). The formation of peroxide and TBARS were inhibited significantly}

in cooking pork patties supplemented with ginger extract at a concentration of 1 ml/10 g meat and stored in both refrigeration and frozen storage (El-Alim et al., 1999). According to the results reported by Baker et al. (2012), TBARS values were found to be significantly reduced in lamb meat patties treated with ginger extract at 0.50, 0.75 and 1 % (TBARS value ranged 0.34-0.98 mg MDA/kg meat in treated samples and 0.88-2.89 mg MDA/kg in control), while the concentration of extract at a level of 0.50 % ginger extract was found to have more impact on the TBARS over 7 days of storage time. Ginger extracts have an effect on reducing autoxidation in sunflower oil stored either during heating or storage time (Al-dalain et al., 2011); sunflower oil treated with ginger extract at a concentration of 400 ppm was found to have a lower peroxide, TBARS, conjugated diene and conjugated triene values than control and BHT treatment over 8 weeks of storage at ambient temperature, while no significant difference was found among

46 to metmyoglobin reduced in lamb patties either treated with ginger at a level 0.50 % alone or combined with sodium lactate over 150 days at -18 oC (Baker et al., 2013). Ginger

supplementation at a concentration of 3 % to raw chicken meat emulsion reduced the formation of free fatty acids, peroxide and TBARS values over 9 days of storage time (Singh et al., 2014).

In addition, application of ginger extracts can enhance physical and sensory properties of meat. For instance, Naveena and Mendirratta (2004) found that marinating buffalo meat

chunks in ginger extract at 0, 3, 5 and 7 % v/w for 2 days at 4 oC enhanced the cooking

meat yield and significantly decreased shear force values, water-holding capacity and enhanced sensory evaluation attributes flavour, juiciness, tenderness acceptability score. In another study conducted by Naveena and Mendirratta (2001), the addition of ginger at 1, 3 and 5 % v/w to post-chilled spent hen breast meat chunks increased moisture content, cooking yield, total pigments, and water holding capacity, while it reduced the shear force value, however higher concentration had more effectiveness. These authors also found the addition of ginger to pre-and post-chilled spent hen breast meat chunks and cooked in a gas tandoor oven enhanced the appearance, flavour, juiciness, tenderness score compared to samples without ginger extract. Ginger extracts were found to have an effect on pH value in chicken meat according to work published by Goswami et al. (2014) who pointed out that chicken meat treated with ginger at 4 % had a higher pH value compared to the control samples over 6 days of storage time. A marked increase was observed in the pH value of cooked spent hen breast meat chunks with increasing the ginger concentrations from 1% to 5 % v/w (Naveena and Mendirratta, 2001).