Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets. Issue 6 (16th October 2014) - Das, Arun K.
Abstract: The present study was carried out to evaluate the antioxidant potential of bael ( A egle marmelos L.) pulp residue (BPR) and its influence at two different levels (i.e., 0.25 and 0.5%) as an antioxidant dietary fiber on the quality of goat meat nuggets. The antioxidant potential (total phenolics, radical‐scavenging activity and ferric reducing antioxidant power) and dietary fiber content of BPR were evaluated. The results showed that BPR contained good amount of total phenolics (15.16 mg GAE/g dry weight) and dietary fiber (56.91%). The addition of BPR significantly improved the emulsion stability, cooking yield, ash, total phenolics and dietary fiber of the meat products. BPR decreased ( P < 0.05) the hardness, gumminess and chewiness and improved ( P < 0.05) the products' lightness and redness values. Sensory evaluation of the products revealed significant improvement in the appearance score and nonsignificant ( P > 0.05) increase in the score of other attributes. BPR decreased lipid peroxidation and microbial counts in meat products during 21 days of storage period. The results demonstrated that BPR, which is rich in bioactive components such as phenolic compounds and dietary fiber, could be used as an antioxidant dietary fiber in muscle food products without affecting its quality and acceptability. Practical Applications: In the food sector, processing of healthier meat products is one of the fastest growing components. Numerous studies have shown that incorporation of dietary fibers in meat products improves various physicochemical and functional characteristics as well as physiological value. The influence of dietary fiber on human health is now widely acknowledged by various researchers and health agencies. Supplementation of antioxidant dietary fiber in meat products can be helpful in improving their various quality characteristics and oxidative stability, besides furnishing the bioactive components to the consumers. Therefore, bael pulp residue, a valuable bioactive ingredient, could be used in meat product processing to satisfy both nutritionists and consumers. Additionally, it can be worthy in maintaining the product quality during storage for a longer period of time.