Guava (Psidium guajava) powder was added to chevon meatball mixture at the rate of 1.0%, 1.5% and 2.0% on w/w basis to evaluate the storage stability, textural parameters, physico-chemical properties of cooked chevon meatballs. The products were stored for a period of 21 days at refrigeration temperature (4±1 °C). Studies indicative of storage stability were conducted on 0, 3, 7, 14 and 21 day rest all studies were conducted on day zero. Six sets of experiments were conducted and each experiment had been replicated four times i.e. n=24. During the 21 days refrigerated storage period, compared to control samples, the guava powder treated samples had significantly lowered (p<0.05) thiobarbituric acid reacting substances values and lower total plate count, total psychrotrophic count, total coliform count and yeast and mould count, thus indicating improved anti-oxidant and microbiological quality. Addition of guava powder to the meatball mixture had significantly reduced (p<0.05) the emulsion stability of the meatball mixture. The final product had significantly (p<0.05) lowered moisture, fat, ash, moisture retention, fat retention and pH. The cooking yield too was significantly reduced (p<0.05) but the meatballs produced had desirable textural properties, improved sensorial characteristics and better acceptability. This study indicated that guava powder could successfully be utilized as additives to meatball mixtures to to produce meatballs having improved shelf-life and and superior functional properties.
In this study the anti-oxidant and antimicrobial effect of fruit, viz. starfruit (Averrhoa carambola) and guava (Psidium guajava) and fruit by-product, viz. watermelon (Citrullus lanatus) rind were studied to evaluate the quality and shelf-life of chevon meatballs. The fruit and fruit by products were incorporated in the meatball mixture in dry powder form at the rate of 1.0%, 1.5% and 2.0% based on w/w basis. In addition, the effect of these powders on the physico-chemical characteristics, textural profile and sensory attributes were also analyzed. For storage studies, the product was stored at refrigeration temperature (4±1°C) for a period of 21 days. The treated samples had a significantly lowered values for Thiobarbituric Acid Reacting Substances (TBARS) and an improved microbiological quality. Effect of fruit and fruit by-product powder on the proximate parameters, physico-chemical characteristics and textural profile attributes of the chevon meatballs was significant but with a few exceptions. The treated products, compared to control, had better physico-chemical properties, desirable textural properties and enhanced sensorial characteristics. These attributes together indicated that starfruit powder, guava powder and watermelon rind powder can be added to chevon meatball mixtures to create products which not only have better quality and acceptability but an improved shelf-life and has the potential to perform as a functional food.
Background: This study determined the potential of fruit powder as natural preservatives in fish nuggets and indicated that fruit powder can successfully be incorporated in them without altering their acceptability. Additionally, a comparative study was carried out to find which fruit powder has the best antioxidant and antimicrobial activity, contributing towards the stability of the nuggets.
Methods: The guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powders were incorporated at the rate of 1.5% (w/w) respectively in fish nuggets and its effects on various physico-chemical, textural and sensory attributes of products were evaluated against control.
Result: Incorporation of fruit powder significantly (P less than 0.05) increased emulsion stability, cooking yield, moisture, fat and protein percentage. Textural attributes were improved in treated nuggets, however overall acceptability scores were significantly (P less than 0.05) higher for control as adjudged by the panelists. Fruit powder was found to slow down the lipid peroxidation of fish nuggets, as measured by thiobarbituric acid (TBA) value. They also maintained the microbial stability of nuggets upto 10 days during refrigerated storage (4±1°C).
The study was conducted to evaluate the effect of starfruit (Averrhoa carambola) powder on the storage stability of both raw minced pork and cooked pork meatballs. Starfruit powder was incorporated to raw minced pork as well as pork meatball mixture at the rate of 1.0%,1.5% and 2.0% based on w/w basis. Samples with starfruit powder had lowered Thiobarbituric acid reactive substances (TBARS) value and improved microbiological quality of the product was observed, when stored at refrigeration temperature (4±1°C) for a period of 21 days. The product had better physico-chemical properties, desirable textural properties and enhanced sensorial characteristics. All these attributes lead to enhancement of the overall acceptability of the treated product. It indicated that starfruit powder can successfully be utilized as additives to raw pork and pork meatball mixtures to obtain products having improved shelf-life and can act as functional foods.
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