SHELF LIFE ASSESSMENT OF COOKED GOAT MEAT PATTIES INCORPORATED WITH AMLA FRUIT AND AMLA SEED COAT EXTRACT AT REFRIGERATED STORAGE (4±1ºC)

A.R. BARIYA¹*, P.J. CHAVADA², S.B. NALWAYA³, B.I. PRAJAPATI⁴, S.K. ROY^5
1Department of Livestock Products Technology, College of Veterinary Science & A.H, Sardarkrushinagar Dantiwada Agricultural University, Gujarat
²Department of Livestock Products Technology, College of Veterinary Science & A.H, Sardarkrushinagar Dantiwada Agricultural University, Gujarat
³Department of Livestock Products Technology, College of Veterinary Science & A.H, Sardarkrushinagar Dantiwada Agricultural University, Gujarat
⁴Department of Veterinary Public Health and Epidemiology, College of Veterinary Science & A.H, Sardarkrushinagar Dantiwada Agricultural University, Gujarat
⁵Department of Livestock Products Technology, College of Veterinary Science & A.H, Sardarkrushinagar Dantiwada Agricultural University, Gujarat
* Corresponding Author : akshaybariya196@gmail.com

Received : 11-08-2016     Accepted : 08-09-2016     Published : 30-10-2016
Volume : 8     Issue : 52       Pages : 2560 - 2565
Int J Agr Sci 8.52 (2016):2560-2565

Keywords : Refrigerated storage, Amla fruits extract, Seed coat extract, Sensory evaluation, Goat meat patties
Academic Editor : Dr Radhakrishnan Kesavan
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

In recent year demand for the production of high-quality and ready-to-eat products are increased. So keeping in mind about present national and international barriers regarding the use of chemical food additives in food processing and preservation, search for biological and plant derived food additives have also notably increased. So present study was envisaged with the purposes to check the shelf life of goat meat patties incorporating with Amla fruits extract and Amla seed coat extract as natural preservatives and to assess their effect on physico-chemical and sensory attributes of the product under refrigerated (4±1oC) storage. The products incorporated with Amla fruit extract and Amla seed coat extract had lower Thiobarbituric reacting substances (TBARS) value, free fatty acid (FFA) value and pH value than the control. Total phenolic content was decreases as advancement of storage period. The sensory attributes such as colour and appearance, flavour, juiciness and overall acceptability were decreased significantly (p≤0.05) as storage day advances in both control as well as extract incorporated patties. Sensory evaluation scores showed that goat meat patties incorporated with Amla fruits extract and Amla seed coat extract were equally acceptable as reference product and rated good to very good for colour and appearance, flavour, juiciness and overall acceptability. Goat meat patties with Amla fruit and its seed coat extract can be stored safely without much loss in its quality even up to 15 days under refrigerated storage.