Thesis defense presentation slides on " UTILIZATION OF GUM ARABIC FROM Acacia senegal var. kerensis IN EXTENSION OF BEEF HAMS"

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UTILIZATION OF GUM ARABIC FROM
Acacia senegal var. kerensis IN EXTENSION
OF BEEF HAMS
Johnson Kyalo Mwove
KM16/3674/13
Supervisors:
Prof. Symon Mahungu, PhD (Professor of Food Chemistry - DAFTECH).
Dr. Lilian Gogo, PhD -(Lecturer – DAFTECH).
Dr. Ben N. Chikamai, PhD (CEO – KEFRI).

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Meat is the most valuable livestock product
and for many it serves as the main source of
animal protein (Heinz and Hautzinger,
2007).
In Kenya about 80% of land is dry with about
70% of livestock population (Kennedy et al,
2011, Gachathi, 2009).
Value addition plays a critical role in the
social-economic advancement of the society
Introduction

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 Meat extenders are non-meat substances with
substantial binding properties used to extend
“add volume” to meat products (Heinz and
Hautzinger 2007).
 In addition they may also enhance nutritional
composition and functional properties
 Key feature in all binders/ extenders is the
hydrophobic and hydrophilic properties
 Water and Fat binding
Introduction

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 Binders in Meat: Soy Protein Concentrate, SPC
(3.5%), (USDA - FSIS), milk proteins, egg proteins,
and Blood proteins have been used as binders in
meat.
 Also Hydrocolloids – carrageenan (1.5%), (USDA
- FSIS), gum karaya, gellan gum and flaxseed gum
have been tested in meat products.
 In this research, Gum arabic is tested for its
usefulness as a binder in meat and compared with
SPC.
Introduction

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Introduction
 Gum arabic comes from Acacia senegal that
grows naturally in the ASALs.
 The tree holds potential for alternative source of
income, although production and collection is low
 GA, is a natural biopolymer, E414 –
Stabilizer/ Emulsifier - Has both hydrophilic
and hydrophobic affinities. GA from Acacia
senegal var Kerensis has a nitrogen
content of about 0.68%
 The protein meets all the necessary
requirements for emulsion stabilization
similar to the emulsifying proteins, such as
soy protein (Garti & Leser, 2001)
Acacia senegal
Gum arabic

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 Kenya is endowed with gum arabic as a dryland
resource. However, there is limited utilization of
GA in food products locally and thus little
information on the effect of its utilization in these
food products.
 Consequently there is overreliance on livestock
production at the expense of other dry land
resources like acacia gum.
 This work plays a significant role in expanding
utilization of acacia gum in foods, with the
possibility of improved socio-economic stability of
Kenyan range lands and meat industry actors
Statement of the problem

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General objectives
The general objective of this study was to
assess the potential of gum arabic from
Acacia senegal var kerensis in beef
extension in order to positively impact the
economic status of range lands in Kenya.
Study objectives

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Specific objectives
1. To Formulate extension brine solutions
containing gum arabic
2. To Prepare extended beef hams using the
formulated brine solutions containing various
levels of gum
3. To determine the physico-chemical properties,
proximate composition and microbial quality of
beef hams injected with brines containing gum
4. To carry out sensory evaluation of cooked beef
ham injected with curing brines containing gum

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Raw materials used were easily available
and of low cost as well as proposed
processing method.
Available processing technology was
modified and equipment were available for
the proposed study.
The product thereof has the potential to
positively impact the social-economic status
of local communities and meat industry
actors in Kenya.
Justification

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Research done at Guildford Institute, Egerton
University and Castle Meat Products factory, Njoro.
Materials and Methods

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Materials and Methods
• Curing Brine containing standard amounts of
curing salts and gum arabic at 1, 1.5, 2, 2.5,
and 3%
Brine
Formulation
• Beef Round, 3.5 Kg, Trimmed of excess fat,
• Manual Injector
• Injection at 30% and 35% levels
Beef
Injection and
Massaging
• Formed Ham – done in steel molds
• Boiling in water at 85 o C
• Internal temperature of 75 oC
Cooking
• Thickness of 3 mm
• Packaged in low-density polyethylene sterile
vacuum bags (length 30 cm, width 15 cm)
Slicing and
Packaging
Analysis • Physico-chemical analysis, Microbial analysis,
Shelf life studies, Sensory evaluation

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Methodology
Analysis
Physico-chemical
Tests
Percent possible injection
Percent gum arabic in beef
hams
Cook Yield (Boles and
Shand, 2001)
Expressible moisture
(Zhang et al., 1995)
Proximate
analysis
Moisture content –
AOAC Method 950.46
Fat content – AOAC
Method 960.39
Protein content - AOAC
method 981.10
Ash content – AOAC
Method 920.153
Fiber content – AOAC
method

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Methodology
Analysis
Microbiological
analysis
TVC, Coliforms, Lactic acid
bacteria, staphylococcus
aureus, yeast and molds,
Salmonella
Shelf life Prediction: 2 storage
temp – 7 and 15 oC, 21 Days
Analysis for TVC and LAB
2 models: Baranyi and
Gompertz model
Sensory
Evaluation
Descriptive attribute
sensory panel - Meilgaard et
al. (2006)
Flavor, Mouth feel, Texture,
Overall colour, Percent
surface dis-colouration,
Iridescence, Overall
Acceptability

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 SAS program Version 9.1 - analysis of variance
and linear Correlation.
 Treatment means for injected samples separated
by LSD method at p< 0.05 and Dunnett test
between non-injected and injected samples.
 Principal component analysis done using XLSTAT
(XLSTAT version 2014.5.03).
 Modeling of growth of TVC and LABs done using
CompBase, DMFit version 3.5 (Institute of Food
Research, http://www.ComBase.cc).
Statistical Analysis

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Results

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Gum arabic level (%) SPC (%)
1% 1.5% 2.0% 2.5% 3.0% 3.5%
AI (%) 29.93 ±
0.93b
33.17 ±
1.82ab
31.07 ±
2.87ab
33.73 ±
1.01a
30.33 ±
1.03bc
31.82 ±
1.76ab
GA (%) 0.94 ±
0.02e
1.52 ±
0.02d
1.92 ±
0.08c
2.58 ±
0.10b
2.85 ±
0.08a
-

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Cook Yield
70.55
85.63 85.28 87.589 88.14 89.02 89.64
0% 1% 1.50% 2.00% 2.50% 3.00% SPC
Percentage(%)
Binder (%) - 1-3% GA, 3.5% SPC
0% 1% 1.50% 2.00% 2.50% 3.00% SPC
 Results further showed that there was a significant
positive correlation (r = 0.730, P = 0.0003) between
the cook yield and gum

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Cook Yield
70.55
86.78 88.33
0% INJECTION 30% INJECTION 35% INJECTION
Percentage(%)
Cook Yield (%)

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 Increase in gum level reduced extractable
moisture (EM), 3% injection had the lowest
EM.
 Correlation revealed a negative significant
correlation (r = -0.746, P = 0.0002) between
actual gum arabic in beef hams and EM
 Samples injected to 35% level had higher
amounts of EM than those injected to 30%
level.
Water Holding Capacity

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Water Holding Capacity
51.143
57.671
55.106
59.974
64.690
54.363
1% 1.50% 2.00% 2.50% 3.00% 3.50%
Percentage
GA - 1-3%, SPC - 3.5%

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Gum arabic level (%) SPC(%)
0% 1% 1.5% 2.0% 2.5% 3.0% 3.5%
MC (%) 65.38f 71.92c 72.54ab 70.80de 70.06e 73.59a 71.42cd
Ash (%) 1.22c 2.78b 3.25ab 2.94ab 3.36a 3.08ab 3.25ab
Protein (%) 27.40a 22.90bc 20.40d 21.86cd 23.5ab 22.16bcd 25.04a
Fat (%) 0.63a 0.46a 0.63a 0.65a 0.52a 0.66a 0.67a
Fiber (%) 1.50cd 2.17ab 1.60cd 1.45d 1.83bcd 1.99c 2.60a
Proximate composition

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Proximate composition
0% Injection 30% Injection 35% Injection
Moisture (%) 65.38 ± 0.60b 71.41 ± 0.44a 72.03 ± 0.39a
Ash (%) 1.22 ± 0.20c 3.46 ± 0.15a 2.76 ± 0.10b
Protein (%) 27.40 ± 0.46a 23.19 ± 0.65b 22.19 ± 0.70c
Fat (%) 0.63 ± 0.02a 0.68 ± 0.06a 0.52 ± 0.07a
Fiber 1.50 ± 0.17b 2.30 ± 0.23a 1.58 ± 0.19b

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Sensory quality
• At 35% injection hardness was significantly
lower than at 30%
• Juiciness was highest at 2.5% GA and
3.5% SPC hams
• Discolouration is lowest at 2.5% GA while
brown colour highest at the same sample
but comparable to SPC
• Beef flavor was more retained in the beef
hams containing gum arabic as compared
to SPC

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Sensory quality
• PCA - 4 factors were extracted, having
accounting for 80.484% of the variation
observed.
Factor 1 - Hardness, Denseness, and
springiness – Texture attributes
Factor 2 – Dis-colouration and Brown colour
Factor 3 - Juiciness, saltiness, livery, soured
Factor 4 – beef flavour, chemical burn

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Sensory quality
G1.5E30G1.5E35
G1E30
G1E35
G2.5E30
G2.5E35
G2E30
G2E35
G3E30
G3E35
SPC30
SPC35
Beefy
Soured
Livery
Juiciness
Chemical
Hardness
Denseness
springiness
saltiness
Discoloura…
brown colour
-1.5
-1
-0.5
0
0.5
1
1.5
-2 -1.5 -1 -0.5 0 0.5 1 1.5 2
Factor3
Factor 1
Biplot (axes Factor 1 and 3: 46.50 %)

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Sensory quality

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The microbial quality of RTE beef ham
 There was no significant difference in counts
of specific bacteria between hams injected with
gum arabic and those injected with SPC.
 Salmonella, Escherichia coli, and Staphylococcus
aureus were not detectable in 25 grams of the
beef hams
 The levels of lactic acid were found to be low
and comparable to the TVC in both injection
levels as well as the gum levels.

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Predicted bacterial growth parameters
at 7 oC and 15 oC
Model T (oC) Organism µ ( CFU/g h-1) R2 RMSE
Baranyi
model
(no lag)
15 LABs 0.0814 ± 0.0061 0.971 0.486
15 TVC 0.0749 ± 0.0051 0.978 0.469
7 LABs 0.0375 ± 0.0037 0.955 0.648
7 TVC 0.0407 ± 0.0025 0.984 0.397
Gompertz
Model
15 LABs 0.1019 ± 0.0127 0.967 0.477
15 TVC 0.0886 ± 0.0110 0.967 0.520
7 LABs 0.0535 ± 0.0078 0.959 0.557
7 TVC 0.0511 ± 0.0055 0.979 0.429

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Changes in LAB population in cured
beef hams

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Changes in LAB population in cured
beef hams

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Predicted Shelf-Life
Model
T (oC) Organism Days to 7 Log10 cfu/g
(Kreyenschmidt et al., 2010)
Baranyi Model
(No lag) (Baranyi and
Roberts, 1994)
15 LABs 3.438
15 TVC 3.542
7 LABs 7.221
7 TVC 6.458
Gompertz Model 15 LABs 3.646
15 TVC 3.611
7 LABs 6.979
7 TVC 6.667

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Pictorial
 Full Ham
 Cross-section of a beef Ham
Vacuum packaged sliced beef Ham
 Steel Mold
 Ham wrapped in
film

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CONCLUSIONS
 The results indicate that gum arabic from Acacia
senegal var. kerensis can be used in beef extension
brines at a level of 2.5%
 Increase in both injection level and gum arabic level
significantly increased the cook yield and reduced the
EM of cooked beef hams.
 Beef hams with gum arabic at 2.5% are comparable to
SPC hams, were of sound microbial quality, LABs are
major spoilage bacteria and shelf life determinants
 Sensory quality of beef hams is improved by use of gum
arabic as an extender

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RECOMMENDATIONS
 Further research can be done to determine the
applicability of gum arabic in other meat products
like the emulsion based meat products.
 Further research can be done to study shelf life
based on other factors that affect growth of
microorganisms like pH, water activity, salt
concentration, gas composition in packaging as
well as the package used in refrigerated products
with the aim of improving the process.

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 Two Publications:
Preparation and Quality Evaluation of Extended Beef
Rounds Containing Gum Arabic from Acacia senegal
var. kerensis - Food Nutrition Studies, Accepted
Microbial quality and shelf life prediction of vacuum-
packaged beef rounds containing gum arabic -
International Journal of food studies, Accepted
 Masters Thesis
 Scientific data to support increased utilization of gum
arabic from Acacia senegal in food formulations
 Conference Presentation – 10th EU Conference
 Beef ham product containing GA at 2.5%
Output/ Outcomes

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ACKNOWLEDGEMENT
 Egerton University – For the Council
Full Masters Scholarship
 Association of African Universities –
Small Research Grant $ 2000
 My Supervisors
 Jamal Emerich – Owner Castle
Products Meat Factory
 My Parents
 DAFTECH Community
 /13 Food Science Masters Studentsv

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Thanks for listening!
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