Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat

In this study, ethanolic extracts obtained from unfermented and fermented jatoba fruit peel flour, named UFE and FE, respectively, were applied to minced beef meat at concentrations of 0%, 1.1%, 2.2%, and 4.5%. Various parameters (pH, moisture, color, lipid oxidation, and counts of molds/yeasts, aerobic mesophilic bacteria, and psychrotrophic bacteria) were evaluated during storage of the meat for 14 days at 4 °C. Meats treated with 2.2% and 4.5% FE showed higher moisture on the 14th day ( p ≤ 0.05). The 4.5% FE maintained the meat with lower pH and higher luminosity values ( p ≤ 0.05). On the other hand, constant a* and lower b* value could be obtained when 2.2% FE was used ( p ≤ 0.05). Meats treated with all concentrations of UFE and 4.5% FE kept constant lipid oxidation until the last day of storage ( p ≤ 0.05). Meats with UFE also showed the lowest counts of molds/yeasts and aerobic mesophilic bacteria compared to samples without extract or with FE. The addition of FE inhibited psychrotrophic bacterial growth until the end of storage ( p ≤ 0.05). Considering that minced beef meat is particularly susceptible to lipid oxidation and microbial deterioration, this study proved, in an innovative way, the efficiency of extracts from jatoba fruit peel as natural antioxidants and antimicrobials.