Antioxidant effects of ginger, garlic and onion aqueous extracts on 2-thiobarbituric acid reactive substances (2-TBARS) and total volatile basic nitrogen (TVB-N) content in chevon and pork during frozen storage

The study investigated the effect of 10% aqueous extracts ginger, garlic and onion on quality shelf life frozen chevon pork as reflected by changes in values 2-thiobartituric acid reactive substances (2-TBARS) total volatile basic nitrogen (TVB-N) over a 14 day storage under conditions.  pH, 2-TBARS TVB-N were measured from at -20°C after days. resulted low pH 5.63, 5.79 5.67 for mixed with onion, respectively. After days storage, results expressed mg MDA/kg meat, 2.62±0.01, 1.45±0.01 4.71±0.03 which lower compared to 5.93±0.01 raw chevon. On other hand, had TBARS value 2.13±0.01 obtained ginger control sample, TVB-N, mg/100 g, was highest registering 95.70±0.32 84.00±0.40, respectively Low 7.24±0.23, 12.37±0.23 16.61±0.50 observed onion. Therefore, findings this have revealed that natural antioxidant has antioxidative lipid peroxidation stored fresh pork.   Key words: 2-Thiobarbituric (2-TBARS), (TVB-N), antioxidants, pork, goat meat (chevon), garlic,