Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
Table 3
Preservative effect of sweet basil essential oil on colour stability of minced beef from Boran and Nguni cattle during cold storage at 4°C.
Parameters
Days
Treatment (T)
Breed (B)
SEM
P-value
Control
SB2
SB4
SB6
Boran
Nguni
T
B
B x T
Lightness (L)
0
34.93
34.39
35.51
36.64
34.92
35.82
0.56
0.01
0.03
0.04
4
37.88
38.13
38.49
38.18
37.58
38.72
0.89
0.89
0.07
0.78
7
35.18
37.38
37.82
39.38
36.78
38.09
0.40
<0.01
<0.01
<0.01
Yellowness (b)
0
16.43
16.32
16.91
17.42
16.52
17.02
0.31
0.03
0.003
0.33
4
12.03
13.16
13.96
14.25
12.91
13.79
0.20
<0.01
<0.01
0.01
7
9.97
12.04
12.33
13.87
11.79
12.32
0.30
0.01
<0.02
0.04
Redness (a)
0
17.89
18.45
18.71
19.18
18.80
18.32
0.34
0.01
0.54
0.01
4
11.44
11.53
12.15
12.77
11.72
12.22
0.40
0.01
<0.01
0.001
7
10.83
11.30
10.39
10.82
11.08
10.58
0.37
0.05
0.03
0.15
Chroma
0
24.30
24.65
35.24
25.91
25.05
25.02
0.43
0.01
0.91
0.03
4
16.73
17.50
18.52
19.14
17.45
18.43
0.31
<0.01
<0.01
0.05
7
14.73
16.55
16.23
17.62
16.32
16.25
0.32
<0.01
0.16
0.12
Hue
0
0.74
0.73
0.74
0.74
0.72
0.75
0.00
0.14
0.01
0.01
4
0.83
0.85
0.85
0.84
0.84
0.85
0.01
0.32
0.72
0.01
7
0.73
0.81
0.88
0.90
0.80
0.85
0.02
<0.01
<0.01
<0.01
C: no additives; SB2: 2% sweet basil essential oil; SB4: 4% sweet basil essential oil; SB6: 6% sweet basil essential oil. Means not sharing a common superscript (with ) in a row for each treatment are significantly different at p < 0.05.