Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets.

The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4 ± 1 °C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P < 0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P < 0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties.

Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I. Control (meat +2% salt), II.BHT (meat +2% salt +0.1% BHT), III. CLE (meat +2% salt +2% curry leaves extract) and IV. FLE (meat +2% salt +2% fenugreek leaves extract) were compared for lipid oxidation during eight days refrigerated storage. The average phenolic content was 59.2 and 52.8 mg/g gallic acid equivalent in CLE and FLE respectively. Free radical scavenging activity was 61.4 and 64.2% in CLE and FLE, respectively. CLE had significantly (P < 0.05) higher reducing activity (2.4) as compared to FLE (2.2). Observation on lipid oxidation showed a significant (p < 0.05) higher TBARS values in control patties than other patties containing BHT, CLE and FLE. Overall percent increase during storage period was highest in control followed by BHT, CLE and FLE. Both synthetic antioxidants and natural extracts significantly (p < 0.05) decreased the TBARS values. The average percent decrease in TBARS values during storage was 18, 25.5 and 27.5 in BHT, CLE and FLE treatments, respectively. Therefore, it was concluded that water extracts obtained from curry leaves and fenugreek leaves could be explored as natural antioxidants in poultry meat and meat products.