Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature
In this study, the addition of mango seed extract (MSE) in goat meatballs was assessed. The efficacy of three different levels of MSE extract, namely T1 = (2.5 mL/100 g of meat emulsion <i>v</i>/<i>w</i>), T2 = (5.0 mL/100 g of meat emulsion <i>v</i>/<i>w<...
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/676 |
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| author | Pramila Umaraw Veer Pal Singh Akhilesh K. Verma |
| author_facet | Pramila Umaraw Veer Pal Singh Akhilesh K. Verma |
| author_sort | Pramila Umaraw |
| collection | DOAJ |
| description | In this study, the addition of mango seed extract (MSE) in goat meatballs was assessed. The efficacy of three different levels of MSE extract, namely T1 = (2.5 mL/100 g of meat emulsion <i>v</i>/<i>w</i>), T2 = (5.0 mL/100 g of meat emulsion <i>v</i>/<i>w</i>), T3 = (7.5 mL/100 g of meat emulsion <i>v</i>/<i>w</i>), and T0 (control without mango seed extract), was conducted for evaluation of changes in water activity (a<sub>W</sub>), pH, total phenolic compounds, DPPH, peroxide value, TBARS, microbial quality, and sensory attributes of the goat meatballs stored at refrigerated temperature (4 ± 1 °C). Incorporation of the mango seed extract T3 (7.5 mL/100 g) showed that it can potentially better maintain change in pH and water activity. Total phenolic and DPPH activity decreased significantly (P0.05) among all samples throughout storage; however, the highest value was noted for T3 among all samples. The MSE-added goat meatballs (T3) group had lower significant (<i>p</i> < 0.05) peroxide values than the other samples. The T3 sample added with MSE exhibited significant (<i>p</i> < 0.05) lower TBRAS values as compared to other treatments. Comparatively lower microbial proliferation and better sensory attributes were maintained among the treated groups during the entire storage time. The results show that the inclusion of MSE extract T3 (7.5 mL/100 g) is a promising natural antioxidant that can maintain a better quality of goat meatballs at refrigerated temperature (4 ± 1 °C) under aerobic packaging conditions. |
| first_indexed | 2024-04-25T00:30:00Z |
| format | Article |
| id | doaj.art-518c0bb8862a4ab491230bb5b8fd0467 |
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| language | English |
| last_indexed | 2024-04-25T00:30:00Z |
| publishDate | 2024-02-01 |
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| series | Foods |
| spelling | doaj.art-518c0bb8862a4ab491230bb5b8fd04672024-03-12T16:44:05ZengMDPI AGFoods2304-81582024-02-0113567610.3390/foods13050676Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration TemperaturePramila Umaraw0Veer Pal Singh1Akhilesh K. Verma2Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, IndiaDepartment of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, IndiaDepartment of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, IndiaIn this study, the addition of mango seed extract (MSE) in goat meatballs was assessed. The efficacy of three different levels of MSE extract, namely T1 = (2.5 mL/100 g of meat emulsion <i>v</i>/<i>w</i>), T2 = (5.0 mL/100 g of meat emulsion <i>v</i>/<i>w</i>), T3 = (7.5 mL/100 g of meat emulsion <i>v</i>/<i>w</i>), and T0 (control without mango seed extract), was conducted for evaluation of changes in water activity (a<sub>W</sub>), pH, total phenolic compounds, DPPH, peroxide value, TBARS, microbial quality, and sensory attributes of the goat meatballs stored at refrigerated temperature (4 ± 1 °C). Incorporation of the mango seed extract T3 (7.5 mL/100 g) showed that it can potentially better maintain change in pH and water activity. Total phenolic and DPPH activity decreased significantly (P0.05) among all samples throughout storage; however, the highest value was noted for T3 among all samples. The MSE-added goat meatballs (T3) group had lower significant (<i>p</i> < 0.05) peroxide values than the other samples. The T3 sample added with MSE exhibited significant (<i>p</i> < 0.05) lower TBRAS values as compared to other treatments. Comparatively lower microbial proliferation and better sensory attributes were maintained among the treated groups during the entire storage time. The results show that the inclusion of MSE extract T3 (7.5 mL/100 g) is a promising natural antioxidant that can maintain a better quality of goat meatballs at refrigerated temperature (4 ± 1 °C) under aerobic packaging conditions.https://www.mdpi.com/2304-8158/13/5/676meatballsantioxidant activityMSElipid oxidationmicrobial qualitysensory |
| spellingShingle | Pramila Umaraw Veer Pal Singh Akhilesh K. Verma Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature Foods meatballs antioxidant activity MSE lipid oxidation microbial quality sensory |
| title | Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature |
| title_full | Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature |
| title_fullStr | Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature |
| title_full_unstemmed | Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature |
| title_short | Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature |
| title_sort | effect of addition of mango seed extract on storage stability of chevon meatballs at refrigeration temperature |
| topic | meatballs antioxidant activity MSE lipid oxidation microbial quality sensory |
| url | https://www.mdpi.com/2304-8158/13/5/676 |
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