Premium
Effect of aerobic storage conditions on the quality of functional restructured buffalo meat fillets enriched with natural sources of dietary fibers and antioxidant components
Author(s) -
Ahmad S. R.,
Sharma B. D.,
Irshad A.,
Kumar Rajiv R.,
Malav O. P.,
Talukder Suman
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15072
Subject(s) - food science , antioxidant , chemistry , quality (philosophy) , natural (archaeology) , business , biology , biochemistry , paleontology , philosophy , epistemology
Abstract Low sodium, high fiber restructured buffalo meat fillets fortified with natural fruit‐based antioxidants viz. apple peel and kinnow (citrus fruit) rind were stored at refrigeration for 21 days under aerobic conditions. The lipid oxidation remained within permissible limits for all the treatments. The antioxidant‐treated products (kinnow rind powder and apple peel powder added buffalo meat fillets) retarded the oxidation process significantly ( p < .05) when compared to the control (not treated with antioxidant sources). A significant ( p < .05) decreasing trend in the color parameters like redness and yellowness was noticed and this decrease was more pronounced for control. The powders of apple peel and kinnow rind exhibited significant ( p < .05) antimicrobial effects. The sensory quality of the product was acceptable for all days of storage life. It was concluded that an acceptable quality of low sodium, high fiber, and antioxidant‐rich functional restructured buffalo meat fillets could be maintained for at least 21 days at refrigeration temperature under aerobic conditions. Practical applications The consumer demand for natural functional products like these is ever increasing. The kinnow rind powder as well as the apple peel powder at 1% level proved highly beneficial in preserving the overall functional quality especially the antioxidant potential of buffalo meat fillets. Since the functional restructured buffalo meat fillets incorporated with natural extender blend and fruit‐based antioxidant sources remained stable for at least 21 days in aerobic packaging at refrigeration temperature, they have a great market potential in contemporary times.