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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): 3306-3318
DOI: https://doi.org/10.20546/ijcmas.2018.707.385


Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties
A.R. Bariya1, A.S. Patel1, V.V. Gamit2, K.R. Bhedi3 and R.B. Parmar4
1Department of Livestock Products Technology
2Department of Livestock Production Management
3Department of   Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Junagadh Agricultural University, Junagadh-362001, Gujarat, India
4Division of Physiology and climatology, Indian Veterinary Research Institute, Izatnagar-243122, Bareilly, U.P., India
*Corresponding author
Abstract:

For fulfilling present national and international barriers regarding the use of chemical food additives in food processing and preservation, exploration for biological and plant derived food additives have also remarkably increased. So present study was imagined with the purposes to check the shelf life of goat meat patties incorporating with Amla fruits extract and Amla seed coat extract as natural preservatives and to assess their effect on physico-chemical and sensory attributes of the product under vacuum packaged refrigerated (4±1oC) storage. The products incorporated with Amla fruit extract and Amla seed coat extract had lower Thiobarbituric reacting substances (TBARS) value, free fatty acid (FFA) value and pH value than the control. As advancement of storage period total phenolic content was decreases. The sensory attributes like colour and appearance, flavour, juiciness and overall acceptability were decreased significantly (p≤0.05) as storage day advances. Sensory evaluation scores showed that goat meat patties incorporated with Amla fruits extract and Amla seed coat extract were equally acceptable as reference product and rated good to very good for colour and appearance, flavour, juiciness and overall acceptability. Goat meat patties with Amla fruit and its seed coat extract can be stored safely without much loss in its quality even up to 21 days under vacuum packed refrigerated storage.


Keywords: Amla fruit extract, Seed COAT extract, Meat patties, Antioxidant property
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How to cite this article:

Bariya, A.R., A.S. Patel, V.V. Gamit, K.R. Bhedi and Parmar, R.B. 2018. Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties.Int.J.Curr.Microbiol.App.Sci. 7(7): 3306-3318. doi: https://doi.org/10.20546/ijcmas.2018.707.385