Antioxidative effect of drumstick (Moringa oleifera L.) flower on the quality and stability of goat meat nuggets

Abstract

Purpose This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product. Design/methodology/approach Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control. Findings The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count. Research limitations/implications DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability. Originality/value Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.

KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

“…Nilai hardness bakso ikan berkisar 2.715,17-3.149,72. Nilai ini sejalan dengan penelitian nugget ikan batang kelor dari (Verma et al, 2019). Menurut Verma et al (2019) pembentukan gel dipengaruhi oleh banyak faktor antara lain konsentrasi bahan pencampur, suhu pemanasan, waktu pemanasan, proses pencampuran dan pH.…”

“…Nilai ini sejalan dengan penelitian nugget ikan batang kelor dari (Verma et al, 2019). Menurut Verma et al (2019) pembentukan gel dipengaruhi oleh banyak faktor antara lain konsentrasi bahan pencampur, suhu pemanasan, waktu pemanasan, proses pencampuran dan pH. Daun kelor memiliki senyawa non polisakarida yang berperan untuk membentuk struktur jaringan, hal ini yang menyebabkan matriks bakso menjadi padat (Wardhani et al, 2014).…”

Sheep and Goat Meat Processed Products Quality: A Review

“…In the last years, several studies using sheep and goat meats with cooked or precooked products and some products ready to cook have been developed as patties [44][45][46][47], nuggets [48][49][50][51][52][53][54], hamburgers [55,56] or pâté [11,[57][58][59] and others [60][61][62][63]. In the Indian subcontinent (India, Pakistan, Bangladesh, Nepal and Sri Lanka), there are several traditional meat products and recipes using sheep and goat meats, such as Rogan Josh, a lamb meat marinated with Kashmiri chilies, Aab Gosht, a lamb curry cooked in milk, Rista and Goshtaba, a minced lamb meat cooked in mutton stock gravy, Haleem prepared from goat or buffalo meats or Kolhapuri mutton with different curries [64].…”

In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls

“…Based on the Gallic acid standard, the total phenolics (Figure 1) were estimated as milligrams of Gallic acid equivalents (mg GAE)/g clove using the Folin-Ciocalteu method (Singleton & Rossi, 1965) with slight alterations. The total flavonoid contents (Figure 1) were determined using aluminum chloride colorimetric method (Verma et al, 2019) and expressed as micrograms of catechin per gram of clove, estimated using catechin standard. The radical scavenging activity (Figure 1) of the CLEs was recorded by the DPPH assay as described by Brand-Williams et al (1995) with slight alterations.…”