Shelf-life Extension of Goat Meat Bites using Edible Coatings and Natural Antioxidants
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Date
2013
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Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Abstract
The objective of the present study was to develop the enrobed goat meat bites (EGMB) by selecting optimum type and level of edible coating/enrobing material and to extend its storage life by employing natural antioxidants and packaging conditions. The objectives were achieved by conducting three experiments. Three enrobing material, 0.4% chitosan, 25% Liquid egg white (LEW) and 0.75% carboxymethylcellulose were compared for the development of EGMB and 25% LEW was selected on account of higher cooking yield, batter pickup and overall acceptability. The antioxidant potential of aloe vera gel was significantly (p<0.05) higher than apple peel extract in terms of total phenolics content, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid (ABTS+), 1, 1 diphenyl-2-picrylhydrazil (DPPH) and superoxide anion scavenging activity (SASA). EGMB incorporated with 3% AVG exhibited significantly (p<0.05) higher oxidative stability, colour and textural stability and sensory attributes than EGMB incorporated with APE during refrigerated aerobic storage of 30 days. The effect of packaging conditions (aerobic and MAP; 50% CO2 and 50% N2) and refrigerated storage was assessed in control and developed EGMB. Developed EGMB with 3% AVG can be successfully stored under aerobic packaging conditions for 35 days and 45 days under MAP conditions at 4±1oC temperature with an acceptable sensory, oxidative and microbial quality attributes. The developed EGMB has almost 15% lower calories content and 16.20% lower cost of production. Hence, the developed goat meat bites has commercial significance as low-calorie product at lower cost for better marketability