Effects of Aloe, Green Tea, and Amla Extracts on Microbiological and Oxidative Parameters of Refrigerated Raw Meat Batter

The antioxidant competence of aloe vera, green tea, and amla extracts were estimated and compared with existing synthetic antioxidant like butylated hydroxytoluene (BHT). The antimicrobial and antioxidative effectiveness of these extracts in raw meat batter during 12 days refrigerated (4 ± 1 °C) storage was evaluated. Total antioxidant activities, radical scavenging activities and reducing powers of green tea and amla extracts were as good as tannic acid, ascorbic acid and BHT which might be due to presence of higher phenolic and flavonoid contents in these extracts. Amla showed significantly ( P < 0.05) higher antimicrobial activity followed by green tea. Aloe treatment resulted in lesser microbial inhibition in raw meat batter. Inhibition by thiobarbituric acid-reactive substances and free fatty acids was observed more in treated sample during storage (4 ± 1 °C) and this inhibition was comparable to positive control samples. In conclusion, green tea and amla extract showed good antimicrobial and antioxidative effect in raw meat batter without compromising other properties.