Chatli, Manish KumarJairath, Gauri2018-08-142018-08-142013http://krishikosh.egranth.ac.in/handle/1/5810064338The 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 marketabilityEnglishThesis