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Natural Meat Preservation with Jamun Seeds

This document describes a study on using an extract from Syzygium cumini (jamun) seeds as a natural preservative for meat. Specifically, the study aims to extract phytochemicals from the seeds, characterize the extract, assess its food preservation properties, and evaluate the sensory qualities of preserved meat. The work plan involves collecting and drying jamun seeds, extracting components through solvent separation, characterizing the extract, conducting preservative studies on its effects, side effects, and pH, and performing sensory testing on meat preserved with the extract. The jamun seed is chosen due to its traditional medicinal uses and high phenol content, which may help increase the preservation time of foods.

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72 views12 pages

Natural Meat Preservation with Jamun Seeds

This document describes a study on using an extract from Syzygium cumini (jamun) seeds as a natural preservative for meat. Specifically, the study aims to extract phytochemicals from the seeds, characterize the extract, assess its food preservation properties, and evaluate the sensory qualities of preserved meat. The work plan involves collecting and drying jamun seeds, extracting components through solvent separation, characterizing the extract, conducting preservative studies on its effects, side effects, and pH, and performing sensory testing on meat preserved with the extract. The jamun seed is chosen due to its traditional medicinal uses and high phenol content, which may help increase the preservation time of foods.

Uploaded by

Meshach
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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MEAT PRESERVATION USING NATURAL PRESERVATIVE

EXTRACTED FROM SYZYGIUM CUMINI SEEDS

GOWTHAM K Guided by
MESHACH SHARAN J Venkatramanan V
MEAT PRESERVATION
USING NATURAL
PRESERVATIVE
EXTRACTED FROM
SYZYGIUM CUMINI SEEDS
GOWTHAM K
MESHACH SHARAN J
INTRODUCTION

 Bio preservative is the use of natural and controlled macrobiotic or


antimicrobial as way of extending product shelf life.

 Chemical additives are mainly used to prevent survival of pathogens or


microorganisms which causes the food spoilage.

 Also, Antimicrobial were considered to extend the shelf life of food so


they are considered as preservatives too.
MEAT PRESERVATION

 In this process, we have to preserve the


meat by Syzygium cumini seeds.

 It helps to control spoilage by inhibiting the


growth of microorganism.

 Chemical properties of meat, such as pH


and moisture content affect the ability of
microorganisms to grow on meat.
SYZYGIUM CUMINI

 COMMON NAME : Jamun fruit


 SCIENTIFIC NAME : Syzygium cumini
Jamun (Syzygium cumini) is an important
tropical and subtropical evergreen plant of
myrtacece family.
This fruit is of Indian origin commonly
known as jambal, black plum.
Jamun seed are traditionally used in
medicinal properties such as anti bactorial,
anti-inflammatory effects etc.,
It contains more phenol contents so it will
help to increase the preservation time.
OBJECTIVE

 Extraction of phytochemical constitutes of seed.

 Characterization of various phytochemical constitutes of seed extract.

 Assessment of food preservation properties of Syzygium cumini seed extract

 Sensory evolution of meat preservation with seed extract.


WORK PLAN

CHARACTERISTI
PLANT PRESERVATIVE SENSORY
EXTRACTION C OF THE
COLLECTION STUDIES EVOLUTION
EXTRACTION
 PLANT COLLECTION:
* The seed(Syzygium cumini) is taken from and dried for the next process.
*Also the required chemicals and reagents were made ready.
*2 days
 Extraction:
*The extraction process in which one or more components are separated selectively
from a liquid or solid mixture.
*Then the seed is powered which helps to find total phenol content.
*6 days
 CHARACTERISTIC OF THE EXTRACTION:
*The characteristic of the solvent helps in finding the nature of the extract
and any other causes which helps in preserve the food.
*Then the end product is taken.
*10 days
 PRESERVATIVE STUDIES:
*This method helps to find the side effect, advantages, taste and pH of the
preservative.
*5 days
 SENSORY EVOLUTION:
*The sensory evolution helps in assessment of food products through your
senses.
*4 days
REFERENCE

1. Babbar, N., Oberoi, H. S., & Sandhu, S. K. (2015). Therapeutic and nutraceutical
potential of bioactive compounds extracted from fruit residues. Critical Reviews in Food
Science and Nutrition, 55(3), 319-337.
2. Eswarappa, G., & Somashekar, R. K. Jamun (Syzygium cumini L.), an Underutilized
Fruit crop of India: An Overview.
3. Giri, D. D., Jha, J. M., Tiwari, A. K., Srivastava, N., Hashem, A., Alqarawi, A. A., ... &
Pal, D. B. (2021). Java plum and amaltash seed biomass based bio-adsorbents for
synthetic wastewater treatment. Environmental Pollution, 280, 116890.
4. Shrikant Baslingappa, S., Nayan Singh J, T., Meghatai M, P., & Parag M, H. (2012).
Jamun (Syzygium cumini (L.)): a review of its food and medicinal uses. Food and
Nutrition Sciences, 2012.
THANK YOU

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