Guava (<italic>Psidium guajava</italic> L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets

Abstract

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

“…Similar decrease in the pH was reported by Verma et al (2013) in sheep meat nuggets on incorporation of guava powder and Banerjee et al (2012) in goat meat nuggets on incorporation of broccoli powder extract. Verma et al (2012a) and (2012b) also observed a decrease in pH of chicken nuggets incorporated with bottle gourd and chickpea hull flour, respectively.…”

“…Verma et al (2013) also observed a decrease in the fat content of sheep meat nuggets on incorporation of guava powder. Suradkar et al (2013), Verma et al (2012a) and (2012b) also reported similar results in different meat products.…”

Effect of oleuropein on the oxidative stability and storage quality of Tabaq-Maz, fried mutton ribs

“…Similar decrease in the pH was also reported by Verma et al (2013) in sheep meat nuggets with the incorporation of guava powder and Banerjee et al (2012) in goat meat nuggets with the incorporation of broccoli powder extract. This is however, in contrast to Aytul et al (2008) who observed no significant change in the pH of the products treated with olive leaf extract.…”

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

“…Decrease in a phenolic content of patties might be due to the heating of the patties during the sensory evaluation at three days interval and heating leads to loss or denaturation of the some phenolic content in patties. The Naveena et al, (2008) in cooked chicken patties; Devatkal et al, (2010b) in goat meat patties; Verma et al, (2013) in sheep meat nuggets and Serdaroglu et al, (2015) in raw beef pattiesfound similar results with present findings. The higher level of phenolics may indicate patties is nutritionally enhanced due to the fruit extract and seed coat extract that was added (Leheska et al, 2006).…”