Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4±1°C)

Gadekar, Y.P.; Sharma, B. D.; Shinde, A. K.; Verma, Arun Kumar; Mendiratta, S. K.

doi:10.1016/j.smallrumres.2014.03.005

Cited by 35 publications

(23 citation statements)

References 48 publications

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“…Lipid oxidation proceeded in the control nuggets and reached 0.75 mg malonaldehyde per kg sample during 9 day storage period. A general trend of increase in TBARS number during refrigerated storage of meat and meat products has been reported by many workers ( Rajkumar et al, 2004 ; Verma et al, 2013 ; Gadekar et al, 2014 ). The increase in TBARS number in nuggets with AVG was very slow and remained lowest (0.66 mg malonaldehyde per kg sample) up to 9 days.…”

Section: Resultsmentioning

confidence: 71%

Quality and Acceptability of Meat Nuggets with Fresh <i>Aloe vera</i> Gel

Rajkumar

Verma

Patra³

et al. 2015

Asian Australas. J. Anim. Sci

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Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

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Section: Resultsmentioning

confidence: 71%

Quality and Acceptability of Meat Nuggets with Fresh <i>Aloe vera</i> Gel

Rajkumar

Verma

Patra³

et al. 2015

Asian Australas. J. Anim. Sci

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“…Further, they stated that the PE-added meatballs were fairly stable up to 6 days, whereas significant decrease in sensory scores was seen in the control samples as the storage time increased. Banerjee et al (2012) revealed that the scores for flavor, texture, juiciness, appearance, and overall acceptability of the control, BHT, and broccoli powder extract-treated nuggets were nearly similar; Gadekar, Sharmaa, Shinde, Vermac, and Mendirattaa (2014) reported that flavor was stable for 5 days, whereas texture and juiciness scores dropped with the increase in storage time.…”

Section: Sensory Analysismentioning

confidence: 97%

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage

Khan

Wang

et al. 2020

Journal of Food Science

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Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra‐performance liquid chromatography (Q‐TOF–MS, Xevo G2‐S; Milford, MA, USA, Waters) system in tandem with a quadruple time‐of‐flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4 ± 1 °C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME‐treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. Practical Application Chrysanthemum morifolium flower belongs to the family “Asteraceae” and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.

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“…Several studies are investigating the incorporation of sheep or goat meat in sausages. In Vienna sausages, a cured and smoked product [36], a study was conducted to evaluate the consumer acceptability of goat meat frankfurters using three different diets, including canola oil or beef fat [37], using different levels of pork fat in goat mortadella [38] and using sheep tail fat and lean mutton for manufactured dried fermented sausages and studying the effects of the combined starter and species in physicochemical and microbiological properties [39] and studying the suitability of goat meat to the restructuring techniques, assessing the quality during refrigerated storage of the cured goat product [40,41]. In a study, meats of sheep and goats from culled animals were pointed out as valuable alternatives to that meat-producing sausages with different levels of pork fat [9].…”

Section: Sausagesmentioning

confidence: 99%

Sheep and Goat Meat Processed Products Quality: A Review

Teixeira

Silva

Guedes

et al. 2020

Foods

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Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

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Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4±1°C)

Cited by 35 publications

References 48 publications

Quality and Acceptability of Meat Nuggets with Fresh <i>Aloe vera</i> Gel

Quality and Acceptability of Meat Nuggets with Fresh <i>Aloe vera</i> Gel

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage

Sheep and Goat Meat Processed Products Quality: A Review

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