E-ISSN 2683-5961 | ISSN 2354-1814
 

Research Article

Online Publishing Date:
21 / 12 / 2023

 


Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef

Ribah Mohammed Ibrahim, Abubakar Sagiru.


Abstract
Plant extracts, meals, or pellets are used as additives in promoting the quality of meat and its products. This study investigated the influence of phyto-additives (onion, garlic, clove, and ginger) and application forms (powder and extract) on the proximate and bacteriological qualities of fried beef. Fifty grams (50g) of each prepared powdered additive were sprinkled on six (6) pieces of boiled beef of 35-40g/piece to the first group of meat, and six pieces were dipped in 50ml of extracts of the same additives. The samples were left for 30 minutes to equilibrate before frying. The treated beef samples were then adequately fried in vegetable oil after holding for four minutes, separately. The samples were analyzed for proximate and bacteriological load. Results showed that phyto additives significantly affected (p<0.05) all proximate parameters except ash and crude fiber. Similarly, forms of application significantly affected (p<0.05) all proximate parameters. There was no significant interaction (p>0.05) between natural additives and the form of application on proximate parameters. The Total Bacterial Count (TBC) ranged between 2.4×10^4 to 3.5×10^4 cfu/g across the samples. A total of five bacterial species (Staphylococcus aureus, Salmonella spp, Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumonia) belonging to different genera were isolated from the samples. It was concluded that all the additives tested, especially the powdered forms of onion and garlic with the least TBC and fewest isolates, can be used as natural additives to improve the nutritional quality and safety of the product.

Key words: Phyto-additives, application forms, proximate, bacterial load, Fried Beef


 
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Pubmed Style

Ibrahim RM, Sagiru A. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equijost. 2023; 10(1): 64-70.


Web Style

Ibrahim RM, Sagiru A. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. https://www.equijost.com/?mno=174499 [Access: March 01, 2024].


AMA (American Medical Association) Style

Ibrahim RM, Sagiru A. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equijost. 2023; 10(1): 64-70.



Vancouver/ICMJE Style

Ibrahim RM, Sagiru A. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equijost. (2023), [cited March 01, 2024]; 10(1): 64-70.



Harvard Style

Ibrahim, R. M. & Sagiru, . A. (2023) Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equijost, 10 (1), 64-70.



Turabian Style

Ibrahim, Ribah Mohammed, and Abubakar Sagiru. 2023. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equity Journal of Science and Technology, 10 (1), 64-70.



Chicago Style

Ibrahim, Ribah Mohammed, and Abubakar Sagiru. "Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef." Equity Journal of Science and Technology 10 (2023), 64-70.



MLA (The Modern Language Association) Style

Ibrahim, Ribah Mohammed, and Abubakar Sagiru. "Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef." Equity Journal of Science and Technology 10.1 (2023), 64-70. Print.



APA (American Psychological Association) Style

Ibrahim, R. M. & Sagiru, . A. (2023) Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equity Journal of Science and Technology, 10 (1), 64-70.





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