The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g )1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical-scavenging activity of 1, 1-diphenyl 2 picrylhydrazyl (DPPH). The IC 50 value of MOL extract for 2, 2-diphenyl-1-picrylhydrazyl radical scavenging was 18.54 lg mL )1 . Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract-treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg ⁄ 100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.

No abstract

There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fi bre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fi bre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fi bre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fi bre rich sources have been attempted in different products attributed to their technological and health benefi ts and many are in the queue to be used in a variety of meat products. Selection of appropriate fi bre rich ingredients and their proper incorporation can improve health image of meat products.

No abstract

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.