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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 1274-1282
DOI: https://doi.org/10.20546/ijcmas.2018.707.152


Effect of Natural Antioxidants on Quality Characteristics of Enrobed Chevon Meat Ball under Chilled or Refrigeration (4±1°C) Storage Conditions
A. Manjhi1, P. Tamboli2 and A. Chaurasiya3*
1Nanaji Deshmukh Veterinary Science University, Jabalpur, M.P., India
2ICAR-National Dairy Research Institute, Karnal Haryana, India
3ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, UP., India
*Corresponding author
Abstract:

Enrobed or coated chevon ball containing natural antioxidant TP (Tea polyphenol), GSE (Grape Seed Extract) at a level of (0.75%) in the batter mix were cooked and stored under refrigeration temperature (4±1°C) for evaluation of quality. Test samples were compared to control and Synthetic antioxidant BHA (Butylated Hydroxyanisole) containing enrobed chevon balls. The physio-chemical properties and oxidative stability like pH, TBA, FFA of the chevon balls were decreased significantly (P<0.05) with the progress of refrigerated storage (4±1°C) period. Moisture and fat % were deceased significantly (P<0.05) with the storage period. TPC and PC increased significantly (P<0.05). Sensory score like appearance, flavor, juiciness, texture and overall palatability were deceased significantly (P<0.05) during the entire storage period. The results indicated that physico-chemical, microbiological and fat % was significantly (P<0.05) higher in TP (Tea Polyphenol) containing enrobed chevon balls as compared to control and other treatments. But the sensory quality and moisture percent were higher in GSE (Grape Seed Extract) incorporated enrobed chevon balls. It was concluded that Teapolyphenol and grapes seed extract having antioxidant properties and can be used as natural antioxidant for enrobed chevon balls.


Keywords: Antioxidant, Enrobed chevon balls, GSE (Grape Seed Extract) and TP (Tea polyphenol).
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How to cite this article:

Manjhi, A., P. Tamboli and Chaurasiya, A. 2018. Effect of Natural Antioxidants on Quality Characteristics of Enrobed Chevon Meat Ball under Chilled or Refrigeration (4±1°C) Storage Conditions.Int.J.Curr.Microbiol.App.Sci. 7(7): 1274-1282. doi: https://doi.org/10.20546/ijcmas.2018.707.152