Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage.
Meat Sci
; 85(2): 306-11, 2010 Jun.
Article
en En
| MEDLINE
| ID: mdl-20374904
ABSTRACT
Effects of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat stored at 4+/-1 degrees C was evaluated. Five treatments evaluated include control (only meat), MS (meat+2% salt), KRP (meat+2% salt+2% kinnow rind powder), PRP (meat+2% salt+2% pomegranate rind powder) and PSP (meat+2% salt+2% pomegranate seed powder). Addition of salt resulted in reduction of redness scores. Lightness increased in control and unchanged in others during storage. Redness scores declined and yellowness showed inconsistent changes during storage. Thiobarbituric acid reactive substances (TBARS) values were higher (P<0.05) in MS followed by control and KRP samples compared to PRP and PSP samples throughout storage. The PSP treated samples showed lowest TBARS values than others. Percent reduction of TBARS values was highest in PSP (443%) followed by PRP (227%) and KRP (123%). Salt accelerated the TBARS formation and by-products of kinnow and pomegranate fruits counteracted this effect. The overall antioxidant effect was in the order of PSP>PRP>KRP>control>MS. Therefore, these powders have potential to be used as natural antioxidants to minimize the auto-oxidation and salt induced lipid oxidation in raw ground goat meat.
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Cloruro de Sodio
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Citrus
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Lythraceae
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Frutas
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Carne
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2010
Tipo del documento:
Article