Antioxidant Potential of Fruit-based Phytochemical on the Quality Attributes and the Shelf-life of Chevon Nuggets

Abstract

Background: The study was aimed to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powder in muscle foods. Methods: The fruit powders were incorporated at 1.5% level in Chevon nuggets and its effects on various physico-chemical, textural, sensory attributes and microbiological parameters of products were evaluated against control. Result: Significantly (P less than 0.05) higher phenolics was found in bael pulp powder (82.32 mg GAE/g) and carotenoids (3.91 mg/kg) and Vitamin C (162 mg/kg) in guava powder. Incorporation of fruit powder significantly (P less than 0.05) increased the emulsion stability, cooking yield, moisture percentage and fat percentage of nuggets, whereas no significant effect was observed for protein percentage. Even sensory attributes were improved in treated nuggets, but the overall acceptability scores were significantly (P less than 0.05) higher for the control batch as adjudged by the panelists. The fruit powders were found to retard lipid peroxidation rate as well as microbial proliferation rate of the Chevon nuggets during refrigerated storage (4±1°C). When compared to the control batch addition of fruit powders had a significant (P less than 0.05) reduction on both the thiobarbituric acid (TBA) value and TPC, TCC, TPSC and YMC. Hence fruit powders can be potentially used as natural preservatives and their functionality can be explored in ready to eat meat foods without affecting their acceptability.