Abstract

The study was aimed to look at the effect of different forms of mango kernels (MK) on the shelf life of refrigerated beef sausages over 12 days of cold storage. The (MK) was chemically and microbiologically analyzed. Beef sausages were treated with MK in 3 states, as dry ground (1.5%), an extract (1.5%) and spray MK extract (1.5%) over minced beef of sausages. Two controls were used; BHT 0.02% and no additives. A series of analyses were performed after treatments; thiobarbituric acid reactive substances (TBARS), analysis of color, myoglobin and odor. The results indicated that different forms of MK added to the beef sausages had different effects on its shelf life. Furthermore, the sprayed MK extract has significantly (P ?0.05) lowered metmyoglobin (MMb) and TBARS and increased oxymyoglobin (MbO₂), odor score and a* (redness) than other forms. The potential effects of the sprayed MK may be due to a cloud of droplets cover the large surfaces of minced beef sausages with efficient extracted antioxidants. MK is source of flavonoids 142mg/g F.W. GAE. The spraying of MK at 1.5% showed an improvement of E. coli from minced beef and beef sausages that were less than 10 cfu g^-1. Also the concentrations of yeasts and moulds were not detected at day 12 of storage. Hierarchically, sprayed MK extract gave best results than ground MK or MK extract form which shows effective inhibitor of lipid oxidation and microbial growth of beef sausages.

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