Functional goat meat nuggets fortified with novel bioactive Carica papaya L. and Origanum vulgare extracts and storage stability thereof. Issue 2 (12th August 2019)

• Record Type: Journal Article
• Authors: Jagtap, Niraj S.; Wagh, Rajesh V.; Chatli, Manish Kumar; Malav, Om Prakash; Kumar, Pavan; Mehta, Nitin
• Is Part Of: Nutrition & food science. Volume 50:Issue 2(2020)
• Page Start: 402
• Page End: 414
• Publication Date: 2019-08-12
• Subjects: Antioxidants -- Goat meat nuggets -- Oregano leaves -- Papaya leaves -- Phyto-extracts -- Functional goat meat nuggets; Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-12-2018-0334
• Languages: English
• ISSNs: 0034-6659

Abstract

Abstract : Purpose: This paper aims to highlight the candidature of papaya/ Carica papaya L. extracts (PLE) and oregano/ Origanum vulgare leaves extract (OLE) as novel natural antioxidants, which was further fortified into goat meat nuggets to evaluate quality changes and storage stability at refrigeration temperature (4 ± 1ºC) for 20 days. Design/methodology/approach: Three different products, namely, control (without phyto-extracts), T−1: PLE (0.5 per cent) and T-2: OLE (1.0 per cent) fortified goat meat nuggets, were prepared and subjected for various quality attributes with relation to storage stability. Findings: It was observed that pH significantly ( p = 0.14) decreased till 10th day of storage i.e. from 6.49 to 6.32 (control), 6.37 to 6.28 (T−1) and 6.45 to 6.43 (T-2) afterword showed increasing trend till further storage of 20 days in control, as well as treated products. Water activity was non-significant ( p = 0.01) on first day of storage and decreased up to 20th day. PLE treated product showed good margin of microbiological protection followed by OLE and least was found in control. L* value showed increasing trend ( p = 0.03) throughout storage and ranged from 50.15 to 54.27, while a* values were decreased significantly from 10.36 to 9.06, 10.86 to 9.49 in PLE ( p = 0.02) and OLE ( p = 0.03), respectively. Sensory panel awarded the highest score for fortified goat meat nuggets, justifying the best quality attributes in term of texture attributes of the treated products. Thus, papaya and oregano leave extracts proved in the extension of shelf life and can be further harvested to develop functional goat meat nuggets. Research limitations/implications: In search of novel bioactive phyto-extract, meat industry focussed most of the research towards natural anti-oxidants. In the view of same, the present research strategy was planned to examine candidature of Carica papaya L. and OLEs as novel natural antioxidant into meat system during aerobic packaging storage. Goat meat nuggets are amongst the most convenient and famous snack, as well as nutritious meat products, but lacks functional properties. Therefore, with implication of present research at practical level, meat industry can develop function goat meat nuggets by incorporating Carica papaya L. and Origanum vulgare extracts as natural and novel bioactive antioxidants with improved functionality. Originality/value: This is the first attempt to develop functional goat meat nuggets incorporated with papaya/ Carica papaya L. and oregano/OLE. This research can lead to be a pioneer work in meat science.