Functional goat meat nuggets fortified with novel bioactive Carica papaya L. and Origanum vulgare extracts and storage stability thereof

Abstract

Purpose This paper aims to highlight the candidature of papaya/Carica papaya L. extracts (PLE) and oregano/Origanum vulgare leaves extract (OLE) as novel natural antioxidants, which was further fortified into goat meat nuggets to evaluate quality changes and storage stability at refrigeration temperature (4 ± 1ºC) for 20 days. Design/methodology/approach Three different products, namely, control (without phyto-extracts), T−1: PLE (0.5 per cent) and T-2: OLE (1.0 per cent) fortified goat meat nuggets, were prepared and subjected for various quality attributes with relation to storage stability. Findings It was observed that pH significantly (p = 0.14) decreased till 10th day of storage i.e. from 6.49 to 6.32 (control), 6.37 to 6.28 (T−1) and 6.45 to 6.43 (T-2) afterword showed increasing trend till further storage of 20 days in control, as well as treated products. Water activity was non-significant (p = 0.01) on first day of storage and decreased up to 20th day. PLE treated product showed good margin of microbiological protection followed by OLE and least was found in control. L* value showed increasing trend (p = 0.03) throughout storage and ranged from 50.15 to 54.27, while a* values were decreased significantly from 10.36 to 9.06, 10.86 to 9.49 in PLE (p = 0.02) and OLE (p = 0.03), respectively. Sensory panel awarded the highest score for fortified goat meat nuggets, justifying the best quality attributes in term of texture attributes of the treated products. Thus, papaya and oregano leave extracts proved in the extension of shelf life and can be further harvested to develop functional goat meat nuggets. Research limitations/implications In search of novel bioactive phyto-extract, meat industry focussed most of the research towards natural anti-oxidants. In the view of same, the present research strategy was planned to examine candidature of Carica papaya L. and OLEs as novel natural antioxidant into meat system during aerobic packaging storage. Goat meat nuggets are amongst the most convenient and famous snack, as well as nutritious meat products, but lacks functional properties. Therefore, with implication of present research at practical level, meat industry can develop function goat meat nuggets by incorporating Carica papaya L. and Origanum vulgare extracts as natural and novel bioactive antioxidants with improved functionality. Originality/value This is the first attempt to develop functional goat meat nuggets incorporated with papaya/Carica papaya L. and oregano/OLE. This research can lead to be a pioneer work in meat science.

Effect of orange peel and moringa leaves extracts on quality of chicken sausages under frozen storage

“…The addition of 5% citrus extracts (orange and lemon) completely inhibited the growth of lactic acid bacteria in beef meatballs over 12 days of refrigerated storage (Fernandez-Lopez et al , 2005). Similarly, Jagtap et al (2020) observed extension in shelf life of goat meat nuggets by using papaya and oregano leaves extracts under refrigerated storage.…”

“…Similarly, Hasani and Javadian (2016) reported significantly ( p < 0.05) lower TBARSs values in common carp fillets treated with orange peel extract and BHT than the control samples during the refrigerated storage. Jagtap et al (2020) observed the oxidative stability in goat meat nuggets incorporated with papaya and oregano leaves extract. The results of the present study indicate that orange peel and moringa leaves extracts delivered similar lipid oxidation inhibition.…”

Sheep and Goat Meat Processed Products Quality: A Review

“…In the last years, several studies using sheep and goat meats with cooked or precooked products and some products ready to cook have been developed as patties [44][45][46][47], nuggets [48][49][50][51][52][53][54], hamburgers [55,56] or pâté [11,[57][58][59] and others [60][61][62][63]. In the Indian subcontinent (India, Pakistan, Bangladesh, Nepal and Sri Lanka), there are several traditional meat products and recipes using sheep and goat meats, such as Rogan Josh, a lamb meat marinated with Kashmiri chilies, Aab Gosht, a lamb curry cooked in milk, Rista and Goshtaba, a minced lamb meat cooked in mutton stock gravy, Haleem prepared from goat or buffalo meats or Kolhapuri mutton with different curries [64].…”

Optimization of meat slices from buffalo veal and chevon

“…Buffalo meat contains high biological value protein and micronutrients and is considered as the healthiest meat among red meat known for human consumption (Goswami et al, 2018).The buffalo veal, an unexplored meat type, was used for the development of ground meat slices to assess its product acceptability. A comparison of developed slices with respect to goat meat (chevon), the most popular red meat in the country consumed by all the segments of the society (Jagtap et al, 2019a), produced a better picture regarding the product quality and its acceptability in addition to the explorative study on buffalo veal.…”