Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage

Figures & data

Table 1. Proximate composition of raw mutton patties added with Moringa oleifera leaves extract during storage days.

Tabla 1. Composición proximal de los medallones de ovino crudos con extracto de hojas de Moringa oleifera añadido durante los días de almacenamiento

		Storage days
Item	Treatment	0	5	10	15
Moisture (%)	Control	67.25 ± 2.40^a	66.50 ± 2.74^a	66.20 ± 2.15^a	66.02 ± 1.98^a
	T1	65.02 ± 1.22^b	64.60 ± 1.80^b	64.38 ± 1.75^b	64.10 ± 1.53^b
	T2	64.90 ± 1.13^b	64.43 ± 1.20^c	64.20 ± 1.10^c	64.01 ± 1.21^c
	T3	64.79 ± 1.10^bc	64.40 ± 1.08^c	64.12 ± 1.05^c	63.91 ± 0.0^cd
	T4	64.50 ± 1.03^c	63.15 ± 1.10^d	63.10 ± 1.13^d	63.85 ± 1.12^d
Protein (%)	Control	18.42 ± 0.13^e	18.47 ± 0.16^e	18.47 ± 0.16^e	18.51 ± 0.18^e
	T1	20.71 ± 0.04^d	20.71 ± 0.03^d	20.72 ± 0.03^d	20.74 ± 0.03^d
	T2	20.84 ± 0.04^c	20.84 ± 0.02^c	20.85 ± 0.03^c	20.92 ± 0.01^c
	T3	21.31 ± 0.03^b	21.36 ± 0.04^b	21.38 ± 0.04^b	21.39 ± 0.04^b
	T4	21.45 ± 0.01^a	21.68 ± 0.13^a	21.70 ± 0.12^a	21.75 ± 0.17^a
Ash (%)	Control	2.10 ± 0.03^e	2.06 ± 0.01^e	2.03 ± 0.03^e	2.02 ± 0.02^e
	T1	2.25 ± 0.03^d	2.35 ± 0.01^d	2.39 ± 0.01^d	2.42 ± 0.03^d
	T2	2.35 ± 0.02^c	2.46 ± 0.02^c	2.56 ± 0.01^c	2.59 ± 0.02^c
	T3	2.47 ± 0.02^b	2.65 ± 0.01^b	2.65 ± 0.02^b	2.67 ± 0.05^b
	T4	2.58 ± 0.02^a	2.90 ± 0.01^a	2.70 ± 0.03^a	2.73 ± 0.07^a
Fat (%)	Control	11.62 ± 0.02^a	11.53 ± 0.01^a	11.49 ± 0.02^a	11.46 ± 0.03^a
	T1	11.51 ± 0.02^b	11.47 ± 0.02^b	11.41 ± 0.01^a	11.37 ± 0.01^b
	T2	11.28 ± 0.01^c	11.23 ± 0.03^c	11.20 ± 0.03^b	11.17 ± 0.03^c
	T3	10.29 ± 0.02^d	10.50 ± 0.02^d	10.10 ± 0.04^bc	10.07 ± 0.04^d
	T4	10.04 ± 0.01^e	10.10 ± 0.01^e	10.01 ± 0.13^c	9.97 ± 0.02^d

Values expressed as mean ± standard deviation. Values with different superscript in the same column show significant difference among treatments within same storage day at p ≤ .05. Control (100% mutton patties), T1 (1%), T2 (2%), T3 (3%) and T4 (5%), Moringa oleifera leaves extract.

Los valores representan la media ± desviación estándar. Los valores con distintos superíndices en la misma columna indican diferencias significativas entre los tratamientos efectuados el mismo día de almacenamiento a p ≤ .05. Control (100% medallones de ovino), T1 (1%), T2 (2%), T3 (3%) y T4 (5%), extracto de hojas de Moringa oleifera.

Table 2. Effect of Moringa oleifera leaves extract on polyphenolic compounds of mutton patties during storage days.

Tabla 2. Efecto del extracto de hojas de Moringa oleifera en los compuestos polifenólicos de los medallones de ovino durante los días de almacenamiento

			Storage days
Polyphenols	Treatment	0	5	10	15
TFC (mg CE/g)	Control	10.12 ± 0.01^e	11.15 ± 0.01^e	11.17 ± 0.02^e	11.22 ± 0.02^e
	T1	12.11 ± 0.07^d	12.13 ± 0.02^d	12.21 ± 0.02^d	12.55 ± 0.04^d
	T2	15.12 ± 0.02^c	15.28 ± 0.03^c	15.58 ± 0.02^c	15.71 ± 0.04^c
	T3	19.10 ± 0.04^b	19.36 ± 0.03^b	19.58 ± 0.02^b	19.66 ± 0.04^b
	T4	20.12 ± 0.02^a	20.55 ± 0.02^a	20.90 ± 0.02^a	20.93 ± 0.02^a
TPC (mg GAE/g)	Control	19.40 ± 0.11^d	19.36 ± 0.01^d	19.33 ± 0.02^d	19.22 ± 0.02^d
	T1	20.19 ± 0.02^c	20.24 ± 0.01^c	20.31 ± 0.01^c	20.83 ± 0.03^c
	T2	28.65 ± 0.02^b	28.78 ± 0.06^b	28.81 ± 0.01^b	28.92 ± 0.05^b
	T3	38.21 ± 0.02^a	38.47 ± 0.03^a	39.21 ± 0.01^a	40.07 ± 0.05^a
	T4	40.31 ± 0.07^a	40.43 ± 0.12^a	41.44 ± 0.08^a	41.96 ± 0.02^a

Values expressed as mean ± standard deviation values with different superscript in the same column show significant difference among treatments within same storage day at p ≤ .05. Control (100% mutton patties), T1 (1%), T2 (2%), T3 (3%) and T4 (5%), Moringa oleifera leaves extract. TFC, total flavonoids content, TPC, total phenolic content, CE, catechin equivalent, GAE, gallic acid equivalent.

Los valores expresados como media ± desviación estándar con distintos superíndices en la misma columna indican diferencias significativas entre los tratamientos efectuados el mismo día de almacenamiento a p ≤ .05. Control (100% medallones de ovino), T1 (1%), T2 (2%), T3 (3%) y T4 (5%), extracto de hojas de Moringa oleifera. TFC, contenido total de flavonoides; TPC, contenido fenólico total; CE, equivalente de catequina; GAE, equivalente de ácido gálico.

Figure 1. Effect of Moringa oleifera leaves extract on the TBARS on the mutton patties. Control (100% mutton patties), T1 (1%), T2 (2%), T3 (3%) and T4 (5%), Moringa oleifera leaves extract. Error bars are standard error of mean values (n = 3). Different letters show significant difference within same storage day at p ≤ .05.

Figura 1. Efecto del extracto de hojas de Moringa oleifera en las TBARS de los medallones de ovino. Control (100% medallones de ovino), T1 (1%), T2 (2%), T3 (3%) y T4 (5%), extracto de hojas de Moringa oleifera. Las barras de error representan el error estándar de los valores medios (n = 3). Las distintas letras indican diferencias significativas en el mismo día de almacenamiento a p ≤ .05

Table 3. Effect of Moringa oleifera leaves extract on the microbiological analysis in of raw mutton patties during 15 days of storage.

Tabla 3. Efecto del extracto de hojas de Moringa oleifera en el análisis microbiológico de los medallones de ovino crudos durante 15 días de almacenamiento

		Storage days
Microbial count (log CFU/g)	Treatment	0		5	10	15
Total plate count	Control	3.55 ± 0.004^a		4.99 ± 0.01^a	5.95 ± 0.01^a	6.63 ± 0.01^a
	T1	2.67 ± 0.003^b		4.73 ± 0.01^b	5.70 ± 0.01^b	5.97 ± 0.01^b
	T2	1.78 ± 0.002^c		4.57 ± 0.02^c	5.65 ± 0.01^c	5.70 ± 0.01^c
	T3	1.59 ± 0.001^d		3.34 ± 0.01^d	4.81 ± 0.01^d	5.19 ± 0.02^d
	T4	1.42 ± 0.001^e		3.20 ± 0.01^e	4.10 ± 0.01^e	4.30 ± 0.01^e
Total coliforms	Control	3.77 ± 0.003^a		5.33 ± 0.01^a	5.86 ± 0.01^a	6.20 ± 0.01^a
	T1	1.71 ± 0.001^b		5.07 ± 0.05^b	5.37 ± 0.01^b	5.77 ± 0.01^b
	T2	1.66 ± 0.001^c		2.67 ± 0.01^c	3.29 ± 0.01^c	4.88 ± 0.01^c
	T3	1.61 ± 0.001^d		2.31 ± 0.01^d	2.88 ± 0.01^d	3.06 ± 0.01^d
	T4	1.36 ± 0.003^e		1.78 ± 0.01^e	1.90 ± 0.02^e	2.02 ± 0.01^e
Yeast/mould	Control	4.44 ± 0.05^a		5.40 ± 0.01^a	5.97 ± 0.01^a	6.25 ± 0.02^a
	T1	2.95 ± 0.01^b		3.68 ± 0.05^b	4.76 ± 0.01^b	5.90 ± 0.01^b
	T2	2.58 ± 0.02^c		3.27 ± 0.05^c	4.07 ± 0.01^c	5.20 ± 0.03^c
	T3	2.04 ± 0.05^d		3.30 ± 0.01^d	3.74 ± 0.01^d	4.69 ± 0.01^d
	T4	1.67 ± 0.01^e		1.97 ± 0.01^e	2.38 ± 0.01^e	3.22 ± 0.02^e

Values expressed as mean ± standard deviation. Values with different superscript in the same column show significant difference among treatments within same storage day at p ≤ 0.05. Control (100% mutton patties), T1 (1%), T2 (2%), T3 (3%) and T4 (5%), Moringa oleifera leaves extract.

Los valores representan la media ± desviación estándar. Los valores con distintos superíndices en la misma columna indican diferencias significativas entre los tratamientos efectuados el mismo día de almacenamiento a p ≤ .05. Control (100% medallones de ovino), T1 (1%), T2 (2%), T3 (3%) y T4 (5%), extracto de hojas de Moringa oleifera.

Figure 2. Effect of Moringa oleifera leaves extract on the pH of mutton patties. Values expressed as mean ± standard deviation. Different letters show significant difference within same storage day at p ≤ .05. Control (100% mutton patties), T1 (1%), T2 (2%), T3 (3%) and T4 (5%), Moringa oleifera leaves extract.

Figura 2. Efecto del extracto de hojas de Moringa oleifera en el pH de los medallones de ovino. Los valores representan la media ± desviación estándar. Las distintas letras indican diferencias significativas en el mismo día de almacenamiento a p ≤ .05. Control (100% medallones de ovino), T1 (1%), T2 (2%), T3 (3%) y T4 (5%), extracto de hojas de Moringa oleifera.

Table 4. Colour changes of raw mutton patties added with Moringa oleifera leaves extract during storage days.

Tabla 4. Cambios de color de los medallones de ovino crudos con extracto de hojas de Moringa oleifera añadido durante los días de almacenamiento

Item	Treatment		Storage days
		0	5	10	15
L*	Control	40.01 ± 3.42^a	43.36 ± 2.18^a	43.17 ± 0.89^a	45.17 ± 1.07^a
	T1	39.06 ± 0.66^a	42.36 ± 3.14^b	42.76 ± 1.87^b	42.09 ± 1.29^bc
	T2	38.67 ± 1.96^ab	40.08 ± 2.40^c	39.67^b±1.39^cd	39.87 ± 1.39^c
	T3	38.71^a ±0.77^a	40.58 ± 2.17^c	38.45 ± 2.02^d	38.12 ± 1.48^c
	T4	36.84^a ±3.44^b	38.90 ± 1.55^d	36.29 ± 2.99^d	36.12 ± 2.26^d
a*	Control	18.70 ± 1.21^a	15.35 ± 1.12^a	15.58 ± 1.47^a	15.68 ± 2.47^a
	T1	16.10 ± 2.47^b	13.78 ± 1.48^b	13.55 ± 6.03^b	13.22 ± 1.89^b
	T2	12.82 ± 3.23^cd	10.75 ± 0.98^c	10.67 ± 0.95^c	10.65 ± 0.95^c
	T3	11.01 ± 0.44^d	8.95 ± 1.82^d	8.19 ± 1.41^d	8.07 ± 1.41^d
	T4	8.86 ± 0.95^e	9.42 ± 1.11^e	8.29 ± 0.21^d	8.26 ± 0.27^d
b*	Control	16.19 ± 1.59^b	16.05 ± 0.74^b	16.04 ± 1.79^b	15.30 ± 1.79^b
	T1	16.70 ± 1.78^a	16.65 ± 1.01^a	16.62 ± 2.82^a	15.62 ± 2.82^a
	T2	15.77 ± 1.27^c	15.61 ± 1.02^c	15.53 ± 0.29^c	14.63 ± 0.29^c
	T3	15.57 ± 0.29^c	15.12 ± 0.16^d	15.07 ± 6.34^d	14.68 ± 6.34^c
	T4	15.18 ± 0.52^d	15.08 ± 0.83^d	15.02 ± 0.22^d	14.32 ± 0.22^d
Chroma	Control	23.75 ± 1,86^a	21.71 ± 1.21^a	22.55 ± 2.30^a	23.96 ± 2.30^a
	T1	23.22 ± 2.86^b	21.01 ± 1.70^ab	21.61 ± 5.82^b	23.34 ± 5.27^a
	T2	20.37 ± 3.02^bc	19.52 ± 1.08^c	19.78^b±0.61^c	21.16 ± 0.62^b
	T3	19.89 ± 0.46^c	19.07 ± 1.65^d	14.79 ± 4.38^e	16.14 ± 4.39^c
	T4	17.59 ± 0.12^d	18.68 ± 0.69^e	18.30 ± 0.29^d	19.64 ± 0.31^d
Hue	Control	40.84 ± 1.70^e	45.02 ± 1.45^e	46.26 ± 0.47^d	46.18 ± 0.44^d
	T1	46.17 ± 2.56^d	49.05 ± 1.41^d	52.54 ± 9.55^c	49.99 ± 1.37^c
	T2	51.32 ± 4.69^c	56.62 ± 1.54^c	57.34 ± 2.26^b	56.52 ± 2.09^b
	T3	56.41 ± 0.72^b	62.15 ± 3.80^a	50.99 ± 2.24^c	50.80 ± 2.13^c
	T4	59.71 ± 3.50^a	59.76 ± 2.70^b	63.07 ± 0.28^a	61.88 ± 3.39^a

Values expressed as mean ± standard deviation. Values with different superscript in the same column show significant difference among treatments within same storage day at p ≤ .05. Control (100% mutton patties), T1 (1%), T2 (2%), T3 (3%) and T4 (5%), Moringa oleifera leaves extract.

Los valores representan la media ± desviación estándar. Los valores con distintos superíndices en la misma columna indican diferencias significativas entre los tratamientos efectuados el mismo día de almacenamiento a p ≤ .05. Control (100% medallones de ovino), T1 (1%), T2 (2%), T3 (3%) y T4 (5%), extracto de hojas de Moringa oleifera.

Table 5. Effect of Moringa oleifera leaves extract on the cooking properties of raw mutton patties during storage days.

Tabla 5. Efecto del extracto de hojas de Moringa oleifera en las propiedades de cocción de los medallones de ovino crudos durante los días de almacenamiento

Cooking properties	Treatment	Storage days
		0	5	10	15
Cooking yield (%)	Control	54.65 ± 1.12^c	57.33 ± 0.01^c	58.29 ± 0.59^c	59.73 ± 1.17^d
	T1	57.88 ± 2.12^c	60.28 ± 0.31^b	61.28 ± 0.31^b	62.28 ± 0.31^c
	T2	60.18 ± 0.13^b	61.28 ± 0.26^ab	62.26 ± 0.29^b	64.59 ± 0.35^bc
	T3	62.48 ± 0.02^a	62.48 ± 0.03^a	63.48 ± 0.03^ab	65.48 ± 0.03^ab
	T4	62.64 ± 0.06^a	62.68 ± 0.07^a	64.68 ± 0.07^a	66.68 ± 0.07^a
Fat retention (%)	Control	58.49 ± 0.52^d	56.49 ± 1.86^d	52.44 ± 1.81^d	51.44 ± 1.81^e
	T1	66.29 ± 3.16^a	62.11 ± 3.16^a	59.13 ± 0.21^b	57.11 ± 0.44^c
	T2	63.03 ± 3.46^b	62.84 ± 3.08^a	62.17 ± 3.23^a	60.79 ± 3.23^a
	T3	62.65 ± 2.00^bc	61.03 ± 2.82^b	59.92 ± 2.82^b	59.32 ± 2.82^b
	T4	60.67 ± 4.71^c	59.27 ± 4.71^c	57.02 ± 4.71^c	56.98 ± 4.71^d
Moisture retention (%)	Control	77.55 ± 0.56^e	78.00^a±0.95^e	78.49 ± 0.49^e	79.11 ± 0.49^e
	T1	79.27 ± 1.24^d	79.69 ± 1.41^d	82.38 ± 1.00^d	84.98 ± 2.57^d
	T2	81.43 ± 0.53^c	83.96 ± 0.97^c	86.17 ± 0.53^c	87.37 ± 0.53^c
	T3	84.85 ± 0.63^b	85.62 ± 0.63^b	87.49 ± 0.50^bc	89.32 ± 2.82^b
	T4	87.39 ± 1.23^a	89.39^d±1.23^a	90.00 ± 0.97^a	91.77 ± 4.71^a

Values expressed as mean ± standard deviation. Values with different superscript in the same column show significant difference among treatments within same storage day at p ≤ .05. Control (100% mutton patties), T1 (1%), T2 (2%), T3 (3%) and T4 (5%), Moringa oleifera leaves extract.

Los valores representan la media ± desviación estándar. Los valores con distintos superíndices en la misma columna indican diferencias significativas entre los tratamientos efectuados el mismo día de almacenamiento a p ≤ .05. Control (100% medallones de ovino), T1 (1%), T2 (2%), T3 (3%) y T4 (5%), extracto de hojas de Moringa oleifera.