Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature
Abstract
:1. Introduction
2. Material and Methods
2.1. Materials
2.2. Preparation of Extract and Meatballs
2.3. pH and Water Activity
2.4. Antioxidant Activity
2.5. Lipid Oxidation and Microbial Quality
2.6. Sensory Analysis
2.7. Statistical Analysis
3. Results and Discussion
3.1. Change in pH and Water Activity of Mango Seed Kernel Extract Incorporated Chevon Meatballs
3.2. Change in Total Phenolics Content and DPPH (%) Inhibition of Mango Seed Kernel Extract Incorporated Chevon Meatballs
3.3. Change in Lipid Oxidation of Mango Seed Kernel Extract Incorporated Chevon Meatballs
3.4. Change in Microbial Quality of Mango Seed Kernel Extract Incorporated Chevon Meatballs
3.5. Change in Sensory Quality of Mango Seed Kernel Extract Incorporated Chevon Meatballs
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Ingredients (%) | T0 | T1 | T2 | T3 |
---|---|---|---|---|
Meat | 68.20 | 68.20 | 68.20 | 68.20 |
Refined oil | 6.0 | 6.0 | 6.0 | 6.0 |
Chilled water | 10.0 | 7.5 | 5.0 | 2.5 |
Egg yolk | 3.0 | 3.0 | 3.0 | 3.0 |
Salt | 1.5 | 1.5 | 1.5 | 1.5 |
Spice mix. | 2.0 | 2.0 | 2.0 | 2.0 |
Gram dal | 3.0 | 3.0 | 3.0 | 3.0 |
Condiments | 3.0 | 3.0 | 3.0 | 3.0 |
Hydrated soya chunk (1 soya:3 water) | 3.0 | 3.0 | 3.0 | 3.0 |
Sodium tetra pyro-phosphate (STPP) | 0.3 | 0.3 | 0.3 | 0.3 |
MSE extract (v/w) | 0.0 | 2.5 | 5.0 | 7.5 |
Nitrite (ppm) | 120 | 120 | 120 | 120 |
Groups | Day 0 | Day 3 | Day 6 | Day 9 | Day 12 | Day 15 | Groups | Days | Groups × Days |
---|---|---|---|---|---|---|---|---|---|
pH | |||||||||
T0 | 6.26 ± 0.05 Ba | 6.20 ± 0.06 Bb | 6.19 ± 0.03 Cb | 6.14 ± 0.02 Cc | 6.10 ± 0.03 Ccd | 6.04 ± 0.04 Cd | * | * | NS |
T1 | 6.28 ± 0.03 Ba | 6.26 ± 0.03 ABa | 6.24 ± 0.02 Bab | 6.20 ± 0.04 Bb | 6.17 ± 0.05 Bbc | 6.15 ± 0.03 Bc | |||
T2 | 6.32 ± 0.02 Aa | 6.29 ± 0.04 Aa | 6.27 ± 0.01 ABab | 6.25 ± 0.03 Ab | 6.21 ± 0.04 ABc | 6.19 ± 0.05 Ac | |||
T3 | 6.35 ± 0.04 Aa | 6.31 ± 0.05 Aab | 6.30 ± 0.03 Aab | 6.28 ± 0.05 Ab | 6.24 ± 0.03 Ac | 6.20 ± 0.02 Ad | |||
Water activity (aW) | |||||||||
T0 | 0.875 ± 0.003 a | 0.865 ± 0.005 b | 0.852 ± 0.002 Bc | 0.841 ± 0.002 Bd | 0.835 ± 0.003 Be | 0.821 ± 0.004 Cf | * | * | NS |
T1 | 0.871 ± 0.004 a | 0.869 ± 0.004 a | 0.851 ± 0.005 Bb | 0.838 ± 0.004 Bc | 0.832 ± 0.006 Bd | 0.826 ± 0.005 Ce | |||
T2 | 0.874 ± 0.005 a | 0.871 ± 0.006 a | 0.862 ± 0.006 Ab | 0.855 ± 0.005 Ac | 0.841 ± 0.002 Ad | 0.831 ± 0.002 Be | |||
T3 | 0.876 ± 0.002 a | 0.870 ± 0.003 b | 0.866 ± 0.003 Ac | 0.859 ± 0.007 Ad | 0.846 ± 0.005 Ae | 0.838 ± 0.003 Af |
Groups | Day 0 | Day 3 | Day 6 | Day 9 | Day 12 | Day 15 | Groups | Days | Groups × Days |
---|---|---|---|---|---|---|---|---|---|
Standard Plate Counts (CFU/g) | |||||||||
T0 | 2.51 ± 0.12 f | 2.89 ± 0.13 Ae | 3.56 ± 0.09 Ad | 4.26 ± 0.08 Ac | 5.12 ± 0.07 Ab | 6.14 ± 0.09 Aa | * | * | * |
T1 | 2.45 ± 0.09 f | 2.68 ± 0.15 ABe | 3.12 ± 0.08 Bd | 3.96 ± 0.07 Bc | 4.51 ± 0.11 Bb | 5.96 ± 0.06 Ba | |||
T2 | 2.38 ± 0.13 e | 2.56 ± 0.14 Be | 2.96 ± 0.07 BCd | 3.65 ± 0.12 Cc | 4.12 ± 0.10 Cb | 5.19 ± 0.07 Ca | |||
T3 | 2.40 ± 0.14 e | 2.51 ± 0.11 Be | 2.89 ± 0.12 Cd | 3.45 ± 0.10 Cc | 3.85 ± 0.09 Db | 4.58 ± 0.10 Da | |||
Psychrophilic counts (CFU/g) | |||||||||
T0 | ND | ND | ND | 1.18 ± 0.06 c | 1.48 ± 0.10 Ab | 1.98 ± 0.08 Aa | * | * | NS |
T1 | ND | ND | ND | 1.15 ± 0.08 c | 1.32 ± 0.13 ABb | 1.65 ± 0.11 Ba | |||
T2 | ND | ND | ND | ND | 1.15 ± 0.09 Bb | 1.48 ± 0.12 BCa | |||
T3 | ND | ND | ND | ND | ND | 1.36 ± 0.08 C | |||
Yeast and Mould counts (CFU/g) | |||||||||
T0 | ND | ND | ND | ND | 1.43 ±0.06 Ab | 1.71 ± 0.10 Aa | * | * | NS |
T1 | ND | ND | ND | ND | 1.27 ± 0.05 Bb | 1.56 ± 0.08 Ba | |||
T2 | ND | ND | ND | ND | 1.36 ± 0.07 ABb | 1.51 ± 0.09 Ba | |||
T3 | ND | ND | ND | ND | 1.12 ± 0.06 Cb | 1.43 ± 0.10 Ba |
Groups | Day 0 | Day 3 | Day 6 | Day 9 | Day 12 | Day 15 | Groups | Days | Groups × Days |
---|---|---|---|---|---|---|---|---|---|
Color and Appearance | |||||||||
T0 | 8.21 ± 0.11 a | 7.85 ± 0.08 Bb | 7.24 ± 0.07 Cc | 6.89 ± 0.13 Cd | 6.24 ± 0.09 Ce | 5.96 ± 0.08 Cf | * | * | * |
T1 | 8.15 ± 0.09 a | 7.79 ± 0.06 Bb | 7.45 ± 0.11 Bc | 7.12 ± 0.08 Bd | 6.65 ± 0.08 Be | 6.23 ± 0.12 Bf | |||
T2 | 8.22 ± 0.08 a | 8.12 ± 0.12 Ab | 7.64 ± 0.09 ABc | 7.21 ± 0.07 Ad | 6.96 ± 0.12 Ae | 6.34 ± 0.13 Bf | |||
T3 | 8.18 ± 0.012 a | 8.08 ± 0.11 Ab | 7.76 ± 0.12 Ac | 7.35 ± 0.11 Ad | 7.02 ± 0.13 Ae | 6.85 ± 0.10 Af | |||
Flavor | |||||||||
T0 | 8.31 ± 0.11 a | 8.12 ± 0.12 b | 7.56 ± 0.06 Bc | 7.02 ± 0.11 Cd | 6.45 ± 0.08 Ce | 6.08 ± 0.12 Cf | * | * | * |
T1 | 8.25 ± 0.13 a | 8.15 ± 0.09 b | 7.79 ± 0.10 Ac | 7.35 ± 0.08 Bd | 6.76 ± 0.11 Be | 6.21 ± 0.07 BCf | |||
T2 | 8.18 ± 0.09 a | 8.09 ± 0.06 a | 7.81 ± 0.09 Ab | 7.48 ± 0.12 Bc | 6.98 ± 0.13 Bd | 6.33 ± 0.08 Be | |||
T3 | 8.22 ± 0.07 a | 8.11 ± 0.013 a | 7.86 ± 0.08 Ab | 7.64 ± 0.06 Ac | 7.12 ± 0.06 Ad | 6.74 ± 0.06 Ae | |||
Texture | |||||||||
T0 | 8.33 ± 0.14 a | 8.18 ± 0.12 b | 7.41 ± 0.13 Cc | 7.12 ± 0.11 Cd | 6.66 ± 0.12 Ce | 6.13 ± 0.09 Cf | * | * | NS |
T1 | 8.25 ± 0.11 a | 8.16 ± 0.15 a | 7.62 ± 0.11 Bb | 7.21 ± 0.09 BCc | 6.84 ± 0.06 Bd | 6.28 ± 0.08 Be | |||
T2 | 8.21 ± 0.13 a | 8.11 ± 0.09 a | 7.74 ± 0.08 ABb | 7.42 ± 0.12 Ac | 6.91 ± 0.11 ABd | 6.32 ± 0.12 Be | |||
T3 | 8.28 ± 0.10 a | 8.15 ± 0.07 a | 7.89 ± 0.09 Ab | 7.36 ± 0.07 Ac | 7.16 ± 0.13 Ad | 6.67 ± 0.10 Ae | |||
Overall acceptability | |||||||||
T0 | 8.26 ± 0.08 a | 8.02 ± 0.08 b | 7.47 ± 0.10 Bc | 7.06 ± 0.09 Cd | 6.58 ± 0.06 Ce | 6.06 ± 0.07 Cf | * | * | NS |
T1 | 8.23 ± 0.06 a | 8.10 ± 0.12 b | 7.67 ± 0.13 ABc | 7.13 ± 0.12 BCd | 6.71 ± 0.11 Be | 6.23 ± 0.12 Bf | |||
T2 | 8.21 ± 0.09 a | 8.12 ± 0.14 a | 7.82 ± 0.08 Ab | 7.21 ± 0.11 Bc | 6.84 ± 0.14 Bd | 6.33 ± 0.06 Be | |||
T3 | 8.18 ± 0.10 a | 8.06 ± 0.09 a | 7.88 ± 0.11 Ab | 7.54 ± 0.08 Ac | 7.09 ± 0.12 Ad | 6.54 ± 0.09 Ae |
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Umaraw, P.; Singh, V.P.; Verma, A.K. Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature. Foods 2024, 13, 676. https://doi.org/10.3390/foods13050676
Umaraw P, Singh VP, Verma AK. Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature. Foods. 2024; 13(5):676. https://doi.org/10.3390/foods13050676
Chicago/Turabian StyleUmaraw, Pramila, Veer Pal Singh, and Akhilesh K. Verma. 2024. "Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature" Foods 13, no. 5: 676. https://doi.org/10.3390/foods13050676