EFFECT OF DIFFERENT LEVEL OF NATURAL ANTIOXIDANT AS AN ENROBING MATERIAL ON THE QUALITY OF CHEVON MEAT BALL
Journal Title: International Journal of Agriculture Sciences - Year 2017, Vol 9, Issue 17
Abstract
The present study was conducted to evaluate the antioxidant property of Grape seed extract (GSE) used as enrobing material on the quality of chevon meat ball. The batter mixes were prepared by incorporating different levels of GSE (0.25%, 0.50% and 0.75%) and quality of meat ball was assessed with respect to different physic-chemical and sensory attributes. The results of present study indicated that Thiobarbituric acid (TBA) value, Free fatty acids (FFA) content and fat percent of meat were significantly (P≤0.05) decreased with addition of different levels of GSE. Whereas pH and moisture % of meat were significantly (P≤0.05) increased with addition of GSE, but the increasing trend was not consistent with different levels of GSE. Addition of 0.75% of GSE in batter mix significantly (P≤0.05) improved flavour and overall palatability.
Authors and Affiliations
ANJANA MANJHI, AMIT CHAURASIYA, POOJA TAMBOLI, KULADIP PRAKASH SHINDE
Keywords
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