Spices and their role in meat products

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. Spices and Their Role in Meat Products: A Review Y. P. Gadekar, R. Thomas, A. S. R. Anjaneyulu*, A. T. Shinde and H. Pragati Division of Livestock Products Technology Indian Veterinary Research Institute, Izatnagar, Bareilly (UP) 243 122.

INTRODUCTION Spices and condiments are products of plants, which are mostly used for seasoning, flavouring and thus enhancing the taste of foods, beverages and drugs (Dziezak, 1989). Herbs are the leaves of low-growing shrubs while, Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds (cloves), seeds (yellow mustard, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees. The knowledge and use of plants as spices and condiments is as old as the history of mankind. Plants used as spices and condiments are usually aromatic and pungent. Dziezak (1989) reported that the rich presence of essential oils and oleoresins determine the aromatic, flavouring, colouring and pungent properties of spices and condiments. Antiseptic and preservative property of certain spices is due to the essential oils. In addition to imparting distinctive flavours, spices contain antioxidant properties and inhibit rancid flavour development associated with lipid oxidation (Namiki, 1990). Spices such as cloves, cinnamon, turmeric, black pepper, ginger, garlic and onions exhibit antioxidant properties in different food systems. (Younathan et al. 1989; Al-Jalay et al. 1987; Jurdi-Haldeman et al., 1987). Antioxidant properties of spices is due the presence of flavanoids, terpenoids, lignans and polyphenolid (Craig, 1999). Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma of foods. Early cultures also recognized the value of using spices and herbs in preserving foods and for their medicinal value. The term spice is derived from the Latin word species meaning 'fruits of earth'. Spices were accepted as currency in the late 13th century. Spices are defined as aromatic or fragrant vegetable product used for flavouring, seasoning, or imparting aroma to foods. Herbs are soft stemmed plants from which the leaves and flowering tops are used in both

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. fresh and dried forms for the seasoning of foods. Seasonings are the compounds which contain one or more spices, or spice extractives which are added to food, either during its manufacture or in its preparation before, it is served, and that enhances the natural flavour of the food and there by increases its acceptance by the consumer (Farrell, 1990). Spice can be used alone or in combination with other spices to impart characteristic flavour and colour to foods. Spices provide micro-nutrients and are used to increase food palatability. Variety of spices, seasonings and flavourings are used in meat products and those suited more to Indian palate are discussed briefly. (Tainter et al., 1993 and Peter, 2003). A. COMMONLY USED SPICES IN MEAT PRODUCTS 1. All spices/ Pimento (Pimenta dioica) It is a the "dried unripe berry" of the Pimenta dioica which belongs to the family Myrtaceae. It is also know as Jamaica pepper, common name applied to the berry of a small West Indian tree of the myrtle family. The English name "Allspice" was given because the spice is said to have the aroma of several spices including cloves, pepper and even cinnamon and nutmeg. Uses- It is used in sausages and meat blends throughout the world. 2. Aniseed/Saunf: (Pimpinella anisum, L) Aniseeds are ovoid - some what compressed at side grayish - green to grayish brown in colour. Anise is an annual herb, it has licorice flavour. Anise oil has antibacterial, antifungal, antioxidant, carminative and expectorant properties. Uses- It is used as flavouring agent, culinary household, cosmetic and medicine purpose. This is one of the oldest spice used widely in curries, soups, pickles and beverages as flavouring agent. Anise and anise oils are used in Italian sausages, pepperoni, pizza topping and other processed meat items. 3. Bay leaves – (Laures nobilis, L). Also known as laurel leaves. Bay leaves have a strong, spicy flavour and a striking aroma which becomes even more apparent when the leaves are shredded or

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. crushed. In cooking, bay leaves can be used whole, cut up or ground to give a strong and pungent flavour and the whole leaves are usually removed before food is served. Bay leaves can, also, improve the flavour of salt-free dishes with their rich flavour. Use – used in stews marinades, pickling spice, meats and vegetables. Ground bay is utilized in many seasoning blends and products for flavouring, soups, stews, gravies and meat, corned beef. 4. Black Pepper/ Kalimirch (Piper nignem, L). Most important, popular and widely used spice in the world, also known as king, among spices. No other spice adds the greatest amount of flavour to the widest range of dishes. For thousands of years, black pepper has been the spice of choice for those who could afford it. Hot, biting and pungent flavour of black pepper that makes it the perfect seasoning for almost any food. Piperine is major pungent component of pepper and volatile oil is responsible for the aroma and flavour. It has flavouring, preservative, medicinal (Carminative and febrifuge) properties. Uses- black pepper is suitable for dishes of meat, seafood and eggs. It is used as multifunctional spice, imparting flavour, taste, colour and masking off flavour in foods. 5. Capsicum/ Mirch There are five domesticated species of Capsicum, Capsicum annuum, C. baccatum, Chinese, C. frutescens and C. pubescens. Capsicum includes paprika, chilli pepper, red pepper (cayenne) and bell peppers. In Asia word chilli is associated with highly pugent varieties of C. annuum and C. frutescens whereas a capsicum refers to nonpungent sweet bell peppers. The capsanthin is the pigment responsible for red colour and is present in all capsicums. Capsaicin (8-methyl-N-vanillyl-6-enamide) is the pungent component of capsicum. Use- In foods these are used to impart colour and pungency in sausages, smoked pork, soup and canned meats. In addition to colour paprika is valued for its flavour. 6. Caraway seed/Ajwain (Carum Carvi L.)

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. Caraway seed is the fruit of an herb of the Parsely family main component of essential oil is carvone. Flavour closely resembles dill seeds. Uses – Caraway seed is used whole in pork roasts while ground caraway seed is used in the sausages 7. Cardamom/Eliachi (Eletteria cardamomum maton) Cardamom is commonly referred as queen of spices. There are two varieties of cardamom, small cardamom/chhota eliachi (Elettaria cardamomum or true cardamom and Bada eliachi/Large cardamom includes Aframomum and Amomum species. Cardamom oil finds its uses in food, perfumery and pharmaceutical industries as a flavour and carminative. Use – cardamom, is used in processed meats and bakery products. It is commonly used in pickles, meat and canned soups as flavouring agent, but oil of cardamom develops off flavour within few days after contact with atmosphere. 8. Cinnamon / Dalchini (Cinnamomum verum) Cinnamon is used for culinary purposes and is commonly used in meat and fast food seasoning. The bark oil is found to be antifungal. Use – Cinnamon is used in a ground form in processed meat. It is used to stud baked hams and other meats also used in pickling spices, for meat and pickle products 9. Clove/Laung: (Syzygium aromaticum L.) Cloves are the dried unopened flower bud of evergreen tree belonging to myrtle family. It contains eugenol and eugenyl acetate as the major aroma constituents.

Cloves are

strongly aromatic and have a pungent, spicy taste. Clove is used for domestic culinary purposes and as flavouring agent. Whole cloves are a must for pickling meats and studding hams. The flavour is quite strong so use sparingly. Because cloves bring out the flavour of beef, add a whole clove to beef stew or a tiny pinch of ground cloves to gravy

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. Use – Cloves are used in a ground form in processed meat industry. At consumer level whole clove is used to stud baked hams and other meats. It is also used in pickling spices, for meat and pickle products. 10. Coriander/Dhania (Coriandrum sativum L.) Coriander is an annual herb from plants, seeds and leafs are obtained. Principal component is coriandrol (d-linalool). The seeds are aromatically sweet and make a mild and spicy flavour. Coriander is an essential part of curry powder and Indian masalas in Northern India (garam masala) and in the South (sambaar podi). Roasting or frying, much practised in India and Sri Lanka, enhances the flavour. Uses – Seed and its extracts are used in sausage item. Whole coriander is used in pickling spices, for meat and pickles; seeds are indispensable items of Indian spice mixes like garam masalas. 11. Cumin/Zira: (Cuminum cyminum L). Characteristic odour and flavour of cumin is due to its aldehyde content cumaldehyde (Cuminol, P-menth-3-en-7-ol and P-mentha 1, 3-dien-7.ol.

It impart

flavour and acts as preservative It also posses medicinal properties like stimulant, antispasmodic, carminative and antimicrobial property. Use- ground cumin is used in lemon based marinates for chicken, turkey, lamb and pork, curries. In many ethnic products cumin is used as flavoring agent. 12. Nutmeg (Jaiphal) and Mace (Javitri) (Myristica fragrans Hoult.) Nutmeg and mace are the two different parts of the same fruit. Nutmeg is the dried kernel of seed while mace of the dried aril surrounding the seed, Myristicin is the main flavouring component of nutmeg. Use- Nutmeg is widely used in processed meats. Nutmeg and its oleoresin are used in the preparation of meat a products, soups, seasoning of meat products. Mace is used in processed meat produces like sausages, soups, pickles and chutneys. 13. Turmeric/Haldi (Curcuma domestica)

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. Turmeric is a perennial herb. Turmeric is contains colouring pigment, curcumin which imparts yellow colour to turmeric. The yellow pigment curcumin and demethoxylated curcumins found in turmeric and ginger is known to possess potent antioxidant activity (Kikuzaki and Natatani, 1993). Use: Turmeric is used in meat dishes and soup.

14. White pepper (Piper nignem, L). White Pepper is desirable in light coloured foods like salad dressings, soups, mayonnaise. Pepper is one of the important ingredients in Indian systems of medicine, and it has analgesic antipyretic, antioxidant, and antimicrobial properties. Uses- Pepper is used as multifunctional spice, imparting flavour, taste, colour and masking off flavour in foods. Pepper is suitable for dishes of meat, seafood and eggs. 15. Curry leaf: (Murraya koenigii) Curry leaves are extensively used for seasoning and flavouring dishes. Curry leaf was found no have antioxidant properties in a high fat diet fed to rats (Khan et al., 1997). Antioxidant activity of curry leaves in meat products is reported (Biswas et al., 2006). Uses- used as flavouring, antioxidant and antimicrobial agent in different meat products. 16. Garlic/Lahsun: (Allium sativum L). Garlic is bulbous perennial herb. Allicin is the pungent principle in garlic. Garlic is used world wide for flavouring various dishes. Garlic has a pungent smell and its own characteristic flavour that does not resemble any other herb. For a subtle flavour, rub the garlic clove, as well as other seasonings like salt and pepper, into lamb chops or any other meat before cooking. Garlic is widely used as an excellent carminative, nerve tonic and an antiseptic agent for centuries. It is effective in reducing serum cholesterol level (Adler

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. and Holub, 1997). Lowering blood pressure (Das et al., 1995). Anticarcinogenic activity (Lau et al., 1990). Use- Garlic finds important place all a variable flavouring agent for use various meat products, soups, sauces and carried foods. 17. Ginger/Adrak: (Zingiber officinale) Ginger is tropical perennial herb. It is one of the most important and valued spices worldwide. The functionally significant components of ginger are primarily its aroma and secondarily its pungency. Peculiar organoleptic properties of ginger are due to steam volatile oil and non-volatile solvent extractable pungent components. More than 70 different components present in steam volatile oil imparts pleasant aroma to ginger. Out of them sesquiterpene hydrocarbon (-) -α -zingiberene constitutes about 20-30% oil obtained from dry ginger (Purseglove et al., 1981). The primary flavouring constituents of the oil include cineol, borneol, geraniol, linalool and farnasene (Reema Raj et al., 2005). Uses- Ginger is indispensable ingredient due to its refreshing pleasant aroma and cariminative property. In Indian fish and meat dishes ginger is important ingredient. 18. Onion/Pyaz (Allium cepa) Onion is popular spice commonly consumed worldwide. Nearly every Indian recipe makes use of onion. Onion bulb is mostly used for flavouring and garnishing soup and foods. Onion is characterized by its distinct flavour and pungency which is due to sulphur containing compounds. Beside its culinary uses, onion also posses medicinal properties such as stimulant, diuretic, expectorant, hypoglycemic, reducing cholesterol. Antibaceterial properties of onion are due to allicin, disulphide and cystein compounds. Use: onion is used for making meat dishes and soup.

B. FLAVOUR/ TASTE ENHANCEMENT ACTION OF SPICES Spices are used to season meat products, this gives these products their unique flavour characteristics. Combining different levels of various spices creates an almost

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. infinite variety in the meat product supply. A meat seasoning must be formulated in a such a way as to potentiate the natural flavour of meat in which it is to be incorporated. It should not be overwhelming or diminish the products flavour but balance the product with a blended, well rounded flavour with no perceptible, undesirable after taste. Proper spice selection can make difference between a successful meat product, either new to the market place or existing and an unsuccessful one. There is no one particular spice blend that will flavour all types of meat products to a desirable degree. The species of animal from which meat was taken, fat level of final product, physical and chemical components etc must be taken into considerations while using spice blends in meat products (Hui, 2001). Spices are not only used to give flavour to meat products, but also to enhance latent flavours. Important flavour components of different spices are presented in Table 1.

Table 1. Important flavour compounds in spices. Spice

Flavour compound

Anise

(E)- anethole, methyl chavicol

Black pepper

Piperine, s-3-carene, β- caryophyllene

Bay leaves

1,8- cineole

Caraway

d- carvone, carone derivatives

Cardamom

α- terpinyl acetate, 1-8 cineole, linalool

Cinnamon

Cinnamaldehyde, eugenol

Chilli

Capsaicin, dihydro capaicin

Clove

Eugenol, eugenyl acetate

Coriander

d-linalool, C10-C14 alkenals

Cumin

Cuminaldehyde, p-1,3-mentha-dienal

Ginger

Gingerol, shogaol, neral, geranial (Source: Peter, 2003)

C. ANTIOXIDANT ACTION OF SPICES The most commonly used synthetic antioxidants like BHA, BHT, TBHQ, PG and ethoxyquin are used. However, BHA, BHT are quite volatile and easily decompose at

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T. & Pragati, H. (2006). Spices and their role in meat products: A Review Beverage and Food World 33(7): 57-60. high temperature. Further health conscious consumer nowadays prefers natural antioxidants over synthetic ones due to potential health hazards of synthetic substances. The use of spices as antioxidants in processed food is promising substitute to the synthetic antioxidants. Number of spices and their extracts has been found to be effective antioxidants in meat products pork sausages, ground pork and other foods (Madhavi et al., 1996). Spices like Cinnamon, clove, black pepper, ginger, nutmeg, rosemary, paprika and sage are effective in retardation of development of rancidity of oils. Spice extractives, such as oleoresin of rosemary, can provide inhibition of oxidative rancidity and retard the development of "warmed-over" flavor in some products. Antioxidant activity of pepper is attributed to tocopherol and polyphenol content. Extracts of black pepper has been reported to be effective in reducing lipid oxidation of cooked ground pork (Tipsrisukond et al., 1998). In meat sauces 0.37% clove can be used (Farrell, 1990); clove has antioxidant properties due to garlic acid and eugenol (Kramer, 1985). Lee at al, (1986) reported that heating of crude ginger extract at 100oC for 10 minutes significantly (P