Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration

Abstract

Demand for nutritious, healthy and RTE (ready to eat) meat and chicken products with functional values is increasing all over the world. The colour of RTE mutton products is one of the important attributes for consumer preference and its acceptability. Use of synthetic colorants in meat products is responsible for various allergic reactions [1] and therefore consumers prefer naturally derived colorants. Tomatoes which are rich sources of lycopene, may act as suitable candidate to be used as natural colorant in the processed mutton meat products. Besides this tomatoes are a good source of antioxidants and there by becoming one of fast favorite foods. Apart from imparting color to processed meat products, it is supposed to increase their functionality. These value added product can thus prevent various lifestyle diseases including obesity, CVDs, diabetes, atherosclerosis, degeneration of brain, certain kind of cancers and help in improving mental function as humans age [2]. Previous studies reported the use of tomato products and lycopene as antioxidants in meat products, such as tomato powder in frankfurters [3]. Lycopene addition from natural sources to processed meat could lead to product with better taste, enhanced color and with a well health benefits. Lycopene addition to meat products will result in functional food, which will replace use of chemical preservative addition in minced meat products. Utilization of the tomato powder into the processed mutton meat products was supposed to fill the technological, economical and functional gap between the fruit and meat processing industries. The characteristics of mutton meat for processing into value added products are also out-standing. Mutton meat is the healthiest meat, known for human consumption because it is low in calories and cholesterol. Mutton meat is well comparable to other meats in many of the physicochemical, nutritional, functional properties and palatability attributes. Furthermore, its utility in meat processing is on increase because of higher content of lean meat and less fat. The aim of the present work was therefore to develop the functional meat products in order to lessen the various diseases occurring due to consumption of high fat meat products.