Cargando…
Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel
Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of u...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2016
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852233/ https://www.ncbi.nlm.nih.gov/pubmed/26954177 http://dx.doi.org/10.5713/ajas.15.0454 |
_version_ | 1782429906609635328 |
---|---|
author | Rajkumar, V. Verma, Arun K. Patra, G. Pradhan, S. Biswas, S. Chauhan, P. Das, Arun K. |
author_facet | Rajkumar, V. Verma, Arun K. Patra, G. Pradhan, S. Biswas, S. Chauhan, P. Das, Arun K. |
author_sort | Rajkumar, V. |
collection | PubMed |
description | Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values. |
format | Online Article Text |
id | pubmed-4852233 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) |
record_format | MEDLINE/PubMed |
spelling | pubmed-48522332016-05-04 Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel Rajkumar, V. Verma, Arun K. Patra, G. Pradhan, S. Biswas, S. Chauhan, P. Das, Arun K. Asian-Australas J Anim Sci Article Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016-05 2015-09-03 /pmc/articles/PMC4852233/ /pubmed/26954177 http://dx.doi.org/10.5713/ajas.15.0454 Text en Copyright © 2016 by Asian-Australasian Journal of Animal Sciences This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Rajkumar, V. Verma, Arun K. Patra, G. Pradhan, S. Biswas, S. Chauhan, P. Das, Arun K. Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel |
title | Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel |
title_full | Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel |
title_fullStr | Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel |
title_full_unstemmed | Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel |
title_short | Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel |
title_sort | quality and acceptability of meat nuggets with fresh aloe vera gel |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852233/ https://www.ncbi.nlm.nih.gov/pubmed/26954177 http://dx.doi.org/10.5713/ajas.15.0454 |
work_keys_str_mv | AT rajkumarv qualityandacceptabilityofmeatnuggetswithfreshaloeveragel AT vermaarunk qualityandacceptabilityofmeatnuggetswithfreshaloeveragel AT patrag qualityandacceptabilityofmeatnuggetswithfreshaloeveragel AT pradhans qualityandacceptabilityofmeatnuggetswithfreshaloeveragel AT biswass qualityandacceptabilityofmeatnuggetswithfreshaloeveragel AT chauhanp qualityandacceptabilityofmeatnuggetswithfreshaloeveragel AT dasarunk qualityandacceptabilityofmeatnuggetswithfreshaloeveragel |