International Journal of Food Research
ISSN: 2056-9734
Vol. 7(3), pp. 34-45, June 2020
doi.org/10.33500/ijfr.2020.07.004



Effect of Moringa oleifera leaf extract and synthetic antioxidant on quality and shelf-life of goat meat nuggets at frozen storage

M. H. Rahman1*, M. S. Alam2, M. M. Monir2 and S. M. E. Rahman3

1Department of Animal Products and By-products Technology, Patuakhali Science and Technology University, Barishal-8210, Bangladesh.
2Department of General Animal Science and Animal Nutrition, Patuakhali Science and Technology University, Barishal-8210, Bangladesh.
3Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

*To whom correspondence should be addressed. E-mail: hafiz_08@pstu.ac.bd, hafiz.bau08@yahoo.com.

Received 11 April, 2020; Received in revised form 30 May, 2020; Accepted 03 June, 2020.

Abstract


Keywords:
Goat meat nuggets, Quality, Oxidation, Moringa oleifera, Natural antioxidant.


The experiment was conducted to evaluate the antioxidative activity of Moringa oleifera leaf extract against 0.1% beta hydroxyl anisole (BHA) added to goat meat nuggets. Goat meat nuggets were formulated having five treatment groups namely control, 0.1% BHA, 0.1%, 0.2% and 0.3% M. oleifera leaf extract, respectively. Sensory tests were performed where color, flavor, tenderness, juiciness, and overall acceptability increased significantly (p<0.05) in treated groups (especially in 0.3% M. oleifera leaf extract) in comparison to the control and BHA. pH, cooking loss, free fatty acids (FFA), thiobarbituric acid values (TBARS), peroxide value (POV) and microbiological examination were also determined for treated nuggets. pH and cooking loss of ready to eat nuggets decreased significantly (p<0.05) in comparison to control and BHA with prolonged storage period. However, FFA, TBARS, POV, total viable count (TVC) (log CFU/g), total coliform count (TCC) (log CFU/g) and total yeast and mould count (TYMC) (log CFU/g) were also decreased significantly (p<0.05) among treated groups in comparison to the control and BHA with increased storage period. So, M. oleifera leaf extract treated nugget’s quality remain stable with minor changed in sensory, physicochemical and microbiological quality during frozen storage (-18±1°C) for 45 days. Therefore it can be concluded from this study that synthetic antioxidants could be successfully replaced by M. oleifera leaf extract in producing commercially available quality comminuted meat products.

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