Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder

Abstract

Purpose – The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects. Design/methodology/approach – Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging. Findings – Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration. Research limitations/implications – Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body. Practical implications – This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products. Originality/value – Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

“…The coliforms went undetected in any of the goat meat sausages enclosed with or without edible films, indicating the absence of coliforms due to their destruction during cooking at 140°C. The results agreed with the findings of several studies involving processing of the meat products at such a high temperature (Jamwal, Kumar, Bhat, Kumar, & Kaur, ; Malav, Sharma, Kumar, & Talukder, ; Singh, Kumar, Bhat, & Kumar, ).…”

“…agreed with the findings of several studies involving processing of the meat products at such a high temperature (Jamwal, Kumar, Bhat, Kumar, & Kaur, 2015;Malav, Sharma, Kumar, & Talukder, 2015;Singh, Kumar, Bhat, & Kumar, 2015).…”

Compositional Analysis of Pakistani Green and Red Cabbage

“…After cooking, the percent increase in potassium was 7% whilst, percent decrease in rest of the minerals was observed as sodium 21, calcium 2, magnesium 2, iron 1, manganese 11, copper 3 and zinc 5 (Kawashima and Soares, 2003). Recently, Malav et al (2015) reported calcium content in cabbage up to 45 mg/100g F.W. that was higher than the current study result.…”

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

“…() also indicated that there was a positive relationship between TPC and antioxidant capacity. The increased antioxidant activity of meat products by addition of plant materials has been recognised in other research, such as addition of cabbage powder into mutton patties (Malav et al ., ) and guava powder into sheep meat nuggets (Verma et al ., ), mainly due to the phenolic compounds and antioxidant activity of these plant powders.…”

“…Antioxidant activity of the sausage samples was analysed by radical scavenging activity using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), according to the method by Malav et al . (). Four grams of chicken sausage samples were mixed with 20 mL of methanol in a 50‐mL test tube.…”