Food & Nutrition
Food & Nutrition
Food & Nutrition
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Arab Journal of <strong>Food</strong> & <strong>Nutrition</strong><br />
68. Studying the Effect of Garlic, Coriander and Paprika on Some Properties of<br />
Frankfurter (2003)<br />
Rand A.Al-Assaf\ University of Jordan<br />
Supervisor: Dr. Basem Al-Abdullah<br />
This experiment was carried out to study the effect of garlic, coriander and<br />
paprika on the chemical, microbiological and sensory properties of frankfurters stored<br />
at 4ºC. Nine frankfurter treatments were formulated. The first treatment was prepared<br />
without any spices and used as a first control, whereas the second treatment contained<br />
white and black peppers and used as a second control. The other treatments were<br />
formulated using different combinations of garlic, coriander and paprika.<br />
Results showed that frankfurter treatment containing garlic alone had the lowest<br />
thiobarbituric acid (TBA) value which was not significantly different when compared<br />
with the first control but significantly different when compared with the other<br />
treatments. The frankfurter treatment containing only coriander and that containing<br />
coriander and garlic had no antioxidant effect. During the refrigerated storage, TBA<br />
values were observed to increase until reaching a maximum value, and then they<br />
started to decrease. It was found that the frankfurter treatment which contained only<br />
garlic and that which contained all spices exhibited the lowest maximum TBA values<br />
at day 27, indicating that they had the best antioxidant effect among all treatments<br />
throughout the storage period. With respect to pH, no significant differences were<br />
detected between the frankfurter treatments.<br />
The aerobic plate count (APC) increased for all treatments throughout the storage<br />
period. The frankfurter treatment containing garlic alone exhibited a slight<br />
antimicrobial effect. The other treatments which contained different combinations of<br />
coriander, garlic, and paprika showed no antimicrobial effect. It was observed that the<br />
added spices have contributed positively to the microbial load of the frankfurters.<br />
Results indicated that the heat treatment applied was sufficient to reduce the<br />
Enterobacteriaceae count in most of the treatments.<br />
With respect to sensory evaluation, it has been found that frankfurter treatment<br />
containing only paprika had the highest color score which was significantly different<br />
from the other treatments. Frankfurters containing garlic and paprika had the highest<br />
flavor, juiciness, and overall acceptability scores. Garlic and coriander combination<br />
exhibited the lowest flavor score. Frankfurters containing coriander and paprika had<br />
the lowest overall acceptability score. Highly significant correlation was observed<br />
between the different sensory scores whereas no significant correlation was found<br />
between the TBA values and the different sensory scores.<br />
86<br />
Volume 85 11, No. 25, 2011
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