Repeated freezing and thawing of meat products, which might occur during transport or in the consumers’ kitchens, have deteriorative effects on their quality, including lipid oxidation and protein decomposition. This study evaluated three meat products (meat pie (burger), kofta, and sausage) to estimate the protective role of ginger (natural antioxidant) against lipid oxidation and protein decomposition during freeze–thaw cycles. These meat products were subjected to six freeze–thaw cycles and were tested after the first, third, and sixth weeks. This study measured the thiobarbituric acid and total volatile nitrogen levels to estimate lipid oxidation and protein decomposition, respectively. Further, the three meat products were examined histologically. The muscle diameters and shrinkage of muscle fibers was observed in all groups, even after the addition of ginger. Results indicated that repeated freezing and thawing increased both lipid oxidation and protein decomposition, which were reduced after the addition of ginger. Histologically, intact muscle fibers with obvious muscle striation were seen after the first freeze–thaw cycle. However, in the third and sixth cycles, the striations were absent even after adding ginger. Therefore, ginger could be used during meat products manufacture for reduction of lipid oxidation and protein decomposition during meat products preservation. |
