Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage

• Published in: Meat science Vol. 85; no. 2; pp. 306 - 311
• Main Authors: Devatkal, Suresh K., Naveena, B.M.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.06.2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Animals; antioxidant activity; antioxidants; appearance (quality); Biological and medical sciences; Citrus - chemistry; Color; Food industries; Food Preservation - methods; Food Preservatives - chemistry; food processing wastes; food storage; Fruit - chemistry; fruits (food); Fundamental and applied biological sciences. Psychology; Goat meat; Goats; ground meat; Kinnow rind powder; lipid peroxidation; Meat - analysis; Meat and meat product industries; Meat color; natural additives; Natural antioxidants; Oxidation-Reduction; oxidative stability; peels; plant extracts; Pomegranate rind powder; Pomegranate seed powder; pomegranates; powders; Punicaceae - chemistry; refrigeration; seed extracts; seeds; shelf life; Sodium Chloride - chemistry; storage temperature; storage time; TBARS values; thiobarbituric acid-reactive substances; Time Factors; waste utilization; Kinnow rind powder; Goat meat; Meat color; Pomegranate rind powder; Natural antioxidants; Pomegranate seed powder; TBARS values; Fruit by product; Seeds; Stability; Color; Meat product; Antioxidant; Powder; Refrigerated storage; Salt effect; Quality; Food preservation
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2010.01.019

Effects of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat stored at 4 ± 1 °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.