title: Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets.
abstract: The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4 ± 1 °C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P < 0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P < 0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.
authors.affiliation: Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U.Campus, Ludhiana, Punjab India 141004.
authors.forename: Suresh K
authors.initials: SK
authors.lastname: Devatkal
authors.affiliation: Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U.Campus, Ludhiana, Punjab India 141004.
authors.forename: Pramod
authors.initials: P
authors.lastname: Thorat
authors.affiliation: Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U.Campus, Ludhiana, Punjab India 141004.
authors.forename: M
authors.initials: M
authors.lastname: Manjunatha
keywords: Goat meat; Lipid oxidation; Natural extract; Texture profile; Vacuum packaging