Quality Evaluation of Traditional Organ Meat Product Bhutwa of Uttarakhand Containing Natural Antioxidants: An Approach Towards Goat Byproducts Value Addition

Anita Arya; Sapna Bisht; S. K. Bharti; P. K. Singh

doi:10.5455/ijlr.20190913104134

Authors

Anita Arya Department of Livestock Products Technology, College of Veterinary and Animal Sciences GBPUA&T, Pantnagar Uttarakhand, INDIA
Sapna Bisht Department of Livestock Products Technology, College of Veterinary and Animal Sciences GBPUA&T, Pantnagar Uttarakhand, INDIA
S. K. Bharti Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, INDIA
P. K. Singh Department of Livestock Products Technology, College of Veterinary and Animal Sciences GBPUA&T, Pantnagar Uttarakhand, INDIA

DOI:

https://doi.org/10.5455/ijlr.20190913104134%20%20%20%20%20

Keywords:

Meat by-product, Natural antioxidants, Organ Meat, Quality Evaluation

Abstract

Present investigation was envisaged to standardize the method of preparation as well as ingredient formulation of traditional organ/variety meat product of Uttarakhand. Investigation also evaluates the antioxidant and antimicrobial activities of test ingredients; tomato powder and green chili powder in the product which was added in order to enhance the shelf life of product without affecting its quality. Moisture, protein, fat, ash and cholesterol content of the product were 73.01%, 19.54%, 5.28%, 2.16% and 155.903mg/100gm respectively. Cooking yield of the product was found to be 70.048%. Tomato powder and green chili powder exerted antioxidant effect by significantly (P<0.05) reducing the TBARS, FFA and peroxide value as well as antimicrobial effect by significantly reducing (P<0.05) the microbial count of the treatments. A combination of these exerted highest (P<0.05) antioxidant as well as antimicrobial effects. Addition of treatments considerably enhanced the quality of the product along with enhancement of sensory acceptability.

References

Addrizzo, J. R. (2004). Use of goat milk and goat meat as therapeutic aids in cardiovascular diseases. Dairy Goat Journal, 82(4), 27-27.

Anandh, M. A., Jagatheesan, P. R., Rajarajan, G., Kumar, P. S., Paramasivam, A., & Lakshmanan, V. (2012). Quality and acceptability of traditional styled fried Tripe products from buffalo and goat rumen meat. International Food Research Journal, 19(3), 807.

Anita, Mendiratta, S. K., Agarwal, R. K., Bharti, S. K., & Singh, T. P. (2015). Quality evaluation of hurdle treated chicken sandwich spread applying different processing variables. Indian Journal of Poultry Science, 50(2), 197-202.

Arya, A., Mendiratta, S. K., Agarwal, R. K., Bharti, S. K., & Umarao, P. (2019). Antimicrobial profile and organoleptic acceptability of some essentials oils and their blends in hurdle treated chicken meat spread. International Journal of Current Microbiology and Applied Sciences, 8(9), 2162-2177.

Arya, A., Mendiratta, S. K., Singh, T. P., Agarwal, R., & Bharti, S. K. (2017). Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology. Journal of food science and technology, 54(13), 4220-4228.

Bharti, S. K., Pathak, V., Goswami, M., Sharma, S., Ojha, S. and Anita (2017). Quality assessment of Nelumbo nucifera supplemented functional muscle food. Journal of Entomology and Zoology Studies, 5(4), 445-451.

Breidenstein, B. C., & Williams, J. C. (1987). Contribution of red meat to the US diet.

Calvo, M. M., Garcia, M. L., & Selgas, M. D. (2008). Dry fermented sausages enriched with lycopene from tomato peel. Meat Science, 80(2), 167-172.

Candogan, K. (2002). The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. European Food Research and Technology, 215(4), 305-309.

Devendra, C., & Owen, J. E. (1983). Quantitative and qualitative aspects of meat production from goats. World Animal Review.

Doménech-Asensi, G., García-Alonso, F. J., Martínez, E., Santaella, M., Martín-Pozuelo, G., Bravo, S., & Periago, M. J. (2013). Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella. Meat Science, 93(2), 213-219.

Gök, İ., Askın, O. O., Özer, C. O., & Kılıç, B. (2012). Effect of textured soy protein and tomato pulp on chemical, physical and sensory properties of ground chicken döner kebab. African Journal of Biotechnology, 11(25), 6730-6738.

Gupta, R., Thind, S. S., Kaur, A., & Bhise, S. (2017). Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients. International Journal of Food and Fermentation Technology, 7(1), 41-53.

Holden, J. M., Lemar, L. E., & Exler, J. (2008). Vitamin D in foods: development of the US Department of Agriculture database. The American Journal of Clinical Nutrition, 87(4), 1092S-1096S.

Kim, H. S., & Chin, K. B. (2016). Effects of drying temperature on antioxidant activities of tomato powder and storage stability of pork patties. Korean Journal for Food Science of Animal Resources, 36(1), 51.

Kim, I. S., Jin, S. K., Yang, M. R., Chu, G. M., Park, J. H., Rashid, R. H. I. & Kang, S. N. (2013). Efficacy of tomato powder as antioxidant in cooked pork patties. Asian-Australasian Journal of Animal Sciences, 26(9), 1339.

MacHugh, D. E., & Bradley, D. G. (2001). Livestock genetic origins: goats buck the trend. Proceedings of the National Academy of Sciences, 98(10), 5382-5384.

Madruga, M. S., Dos Santos, M. N., Costa, R. G., De Medeiros, A. N., do Egypto, R. Q., Schuller, A. R. & Campos, R. A. (2007). Fat components from precooked “buchada”: an edible goat meat by-product componentes de la grasa de “buchada” precocida: un subproducto comestible de la carne de cabra. CYTA-Journal of Food, 5(4), 265-270.

Martínez‐Valverde, I., Periago, M. J., Provan, G., & Chesson, A. (2002). Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture,82(3), 323-330.

McMillin, K. W., & Brock, A. P. (2005). Production practices and processing for value-added goat meat. Journal of Animal Science, 83(suppl_13), E57-E68.

Modzelewska‐Kapituła, M. (2012). Effects of tomato powder on color, lipid oxidation and sensory properties of comminuted meat products. Journal of Food Quality, 35(5), 323-330.

Morand-Fehr, P., Boutonnet, J. P., Devendra, C., Dubeuf, J. P., Haenlein, G. F. W., Holst, P. & Capote, J. (2004). Strategy for goat farming in the 21st century. Small Ruminant Research, 51(2), 175-183.

Najeeb, A. P., Mandal, P. K., & Pal, U. K. (2015). Efficacy of Gooseberry, Tomato and Red Grapes Powder as Preservative in Restructured Chicken Block. Meat Sci, 10, 21-25.

Olorunsanya, A. O., Olorunsanya, E. O., Aliu, O. T., & Kayode, R. M. O. (2009). Effects of different species of pepper (Capsicum) on oxidative stability of raw and cooked pork patties. Pakistan Journal of Nutrition, 8(10), 1588-1591.

Østerlie, M., & Lerfall, J. (2005). Lycopene from tomato products added minced meat: Effect on storage quality and colour. Food Research International, 38(8-9), 925-929.

Perry, D., Nicholls, P. J., & Thompson, J. M. (1998). The effect of sire breed on the melting point and fatty acid composition of subcutaneous fat in steers. Journal of Animal Science, 76(1), 87-95.

Porter, V. (1996). Goats of the World. Farming Press.

Pringle, H. (1998). Reading the signs of ancient animal domestication (vol 282, pg 1448, 1998). Science, 282(5395), 1827-1827.

Ruanma, K., Shank, L., & Chairote, G. (2010). Phenolic content and antioxidant properties of green chilli paste and its ingredients. Maejo International Journal of Science and Technology, 4(2), 193-200.

Salem, R. H. (2013). Quality characteristics of beef sausages with tomato peel as a colour and functional additive during frozen storage. World Applied Sciences Journal, 22(8), 1085-1093.

Savadkoohi, S., Hoogenkamp, H., Shamsi, K., & Farahnaky, A. (2014). Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Science, 97(4), 410-418.

Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan Jr, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37(1), 44-48.