Kakadu plum bioactivity against spoilage microorganisms and oxidative reactions in beef patties

This study aimed to evaluate the preservative effect of Kakadu plum fruit (KPP) in meat. Beef patties were treated with KPP or Sodium metabisulphite (SMB) at different concentrations and stored for 20 days at 4°C. KPP-treated samples had lower Thiobarbituric-acid reactive substances (TBARS) than SMB and the control, indicating better preservation. KPP at 0.2% and 0.4% levels effectively inhibited food spoilage microorganisms, though SMB showed stronger antimicrobial effects. After 20 days, color parameters remained consistent across all samples. A negative correlation was found between KPP and TBARS, suggesting KPP's potential as a natural preservative for extending the shelf-life in meat.
Michel Beya is a Ph.D. candidate at the Centre for Nutrition and Food Science. His research centers on assessing the preservative properties of select Australian native plants in meat. Michel holds an advanced Master's degree in Food Science and Technology, a Master's degree in Animal Nutrition, a graduate certificate in Molecular Biology, and a Bachelor's degree (Hon.) in Animal Science. Furthermore, he is currently completing a graduate certificate in Policy and Governance. Before embarking on his Ph.D. journey, Mr. Beya gained over seven years of experience in the food industry, serving as a Senior Quality Assurance Officer.
About Science Seminars
UQ's Queensland Alliance for Agriculture and Food Innovation hosts science seminars across the disciplines of animal, horticulture, crop, food and nutritional sciences. With a range of speakers from Australia and abroad, the series explores how high-impact science will significantly improve the competitiveness and sustainability of the tropical and sub-tropical food, fibre and agribusiness sectors.