Chemical and biological study on the effect of yoghurt on most common consumed ready meat products

Abstract

Basterma is characterized as fresh non cooked and manufactured under the addition of salt, phosphate, nitrite, ascorbic acid, sugars, and different seasoning⁽¹⁾. Sausages are very common and popular processed meat products manufactured from lower-value trimmed meat to produce a higher-value product⁽²⁾. Basterma is fermented during the partially drying process under climatic conditions^(3,4). Nitrates and nitrites are chemicals that can be found naturally in our food, water and in plant nutrients. Nitrites cause a color reaction in the meat and add an appealing pink color to cooked products⁽⁵⁾. Nitrite prevents the growth of a harmful bacterium called Clostridium botulinum and other spoilage bacteria⁽⁶⁾. This study was to estimate nitrite and nitrate in basterma and sausage and the effects of yoghurt in lowering the side effect of nitrite and nitrate at heavy consumption of some ready-made meat products.

The ready-made meat products and yoghurt were bought from different supermarkets in Riyadh/KSA. Thirty-five male albino rats, weighing 110 ± 6 g was provided from experimental animal’s center in Medicine collage of KSU in Riyadh. The experimental diet formed from basal diet but basterma and sausage were added to basal diet instead of casein. The nitrite and nitrate contents were determined in experimental readymade-meat products immediately after purchase in triplicate by rapid method of improved accuracy according to Follett and Ratcliff method. Rats fed on basal diet for a week as adaptation period in wire cages under the normal laboratory conditions. Food intake was calculated daily, and the body weight gain was recorded weekly. Collected data are expressed as mean± SE. Statistical analysis was done by using analysis of variance (ANOVA) followed by student’s t-test and P values of 5% and less were significant.

The results of ALT, AST, ALP and γ GT of the experimental rat groups noticed that a non-significant higher in values of AST, AST and γ GT and a non-significant lower in values ALT and ALP compared to rat group which fed on basterma. Rat groups which fed on basterma with yoghurt, sausage with yoghurt, and both basterma and sausage with yoghurt showed a significant decrease in liver enzymes concentration in comparison with rat groups which fed on either basterma or sausage but showed non-significant difference among these groups. Also, results presented a significant decrease in creatinine, urea, and uric acid concentration in comparison with rat groups which fed on either basterma or sausage. Likewise for the results of total protein, albumin, and globulin for the same rat groups.

It can be recommended from this study that heavy meat products consumer should consume yoghurt to lower side effects of meat preservative as nitrite and nitrate.