Shelf-life Extension of Goat Meat Bites using Edible Coatings and Natural Antioxidants
| dc.contributor.advisor | Chatli, Manish Kumar | |
| dc.contributor.author | Jairath, Gauri | |
| dc.date.accessioned | 2018-08-14T07:47:29Z | |
| dc.date.available | 2018-08-14T07:47:29Z | |
| dc.date.issued | 2013 | |
| dc.description.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 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810064338 | |
| dc.keywords | Enrobed goat meat bites, natural antioxidants, modified atmosphere packaging, refrigerated storage | |
| dc.language.iso | English | |
| dc.pages | 131+ Vita | |
| dc.publisher | Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana | |
| dc.research.problem | Introduction, Review of literature, Materials and methods, Results and discussion, Summary, References, Vita | |
| dc.sub | Livestock Product Technology | |
| dc.these.type | M.V.Sc. | |
| dc.title | Shelf-life Extension of Goat Meat Bites using Edible Coatings and Natural Antioxidants | |
| dc.type | Thesis |
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