Abstract
The study was conducted to determine the influence of cinnamon and garlic on proximate and
microbiological properties of beef minced meat (Dambun nama). Dambun nama was produced
using three different spices (Cinnamon powder 10g/kg, Garlic powder 10g/kg, Cinnamon plus
Garlic powder10g/kg at 1:1, including control). The meat was cooked at 60°C for 60-140
minutes during which preferred seasonings were added. The meat was then pounded with
mortar and pestle until the matrix was formed. It was then dried in a hot air oven for 30minutes
at 60°C and fried for 20 minutes with little oil. All samples were subjected to proximate and
microbial analyses. The proximate analysis revealed significant difference (P<0.05) across the
beef minced meat samples on moisture and ash content. Dambun nama made from T4 (Garlic
plus Cinnamon powder) had the lowest (5.14%) moisture content, highest value of protein
(44.03%) and ash (5.33%) content. On microbiological analyses, significant difference
(P<0.05) was observed on E. coli with highest count of (0.90 x102 cfu/g) in T3 (Cinnamon
powder), while the lowest count (0.01 x102 cfu/g) was found in T4. Staphylococcus aureus (0.81
x103 cfu/g) and Salmonella spp. (0.66 x103cfu/g) were all recorded higher count in T1, while
least count was found in T4. It was concluded that addition of cinnamon and garlic either
individually or in combination, significantly influenced both the proximate and microbial
quality of the experimental beef minced meat. The sample treated with a combination of garlic
and cinnamon (T4), showed the most favorable results such as lowering the moisture content
which enhances the shelf life, high protein and ash content indicating improved nutritional
value. Low microbial counts were also observed, particularly in total viable bacteria, E. coli,
Salmonella spp., and Staphylococcus aureus, proving better microbial safety and longer shelf
life stability.
References
microbiological properties of beef minced meat (Dambun nama). Dambun nama was produced
using three different spices (Cinnamon powder 10g/kg, Garlic powder 10g/kg, Cinnamon plus
Garlic powder10g/kg at 1:1, including control). The meat was cooked at 60°C for 60-140
minutes during which preferred seasonings were added. The meat was then pounded with
mortar and pestle until the matrix was formed. It was then dried in a hot air oven for 30minutes
at 60°C and fried for 20 minutes with little oil. All samples were subjected to proximate and
microbial analyses. The proximate analysis revealed significant difference (P<0.05) across the
beef minced meat samples on moisture and ash content. Dambun nama made from T4 (Garlic
plus Cinnamon powder) had the lowest (5.14%) moisture content, highest value of protein
(44.03%) and ash (5.33%) content. On microbiological analyses, significant difference
(P<0.05) was observed on E. coli with highest count of (0.90 x102 cfu/g) in T3 (Cinnamon
powder), while the lowest count (0.01 x102 cfu/g) was found in T4. Staphylococcus aureus (0.81
x103 cfu/g) and Salmonella spp. (0.66 x103cfu/g) were all recorded higher count in T1, while
least count was found in T4. It was concluded that addition of cinnamon and garlic either
individually or in combination, significantly influenced both the proximate and microbial
quality of the experimental beef minced meat. The sample treated with a combination of garlic
and cinnamon (T4), showed the most favorable results such as lowering the moisture content
which enhances the shelf life, high protein and ash content indicating improved nutritional
value. Low microbial counts were also observed, particularly in total viable bacteria, E. coli,
Salmonella spp., and Staphylococcus aureus, proving better microbial safety and longer shelf
life stability.