title: Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel.
abstract: 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.
authors.affiliation: Goats Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Farah, Mathura 281122, India.
authors.forename: V
authors.initials: V
authors.lastname: Rajkumar
authors.affiliation: Goats Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Farah, Mathura 281122, India.
authors.forename: Arun K
authors.initials: AK
authors.lastname: Verma
authors.affiliation: Department of Livestock Products Technology, WBUAFS, Kolkata 700037, India.
authors.forename: G
authors.initials: G
authors.lastname: Patra
authors.affiliation: Department of Livestock Products Technology, WBUAFS, Kolkata 700037, India.
authors.forename: S
authors.initials: S
authors.lastname: Pradhan
authors.affiliation: Department of Livestock Products Technology, WBUAFS, Kolkata 700037, India.
authors.forename: S
authors.initials: S
authors.lastname: Biswas
authors.affiliation: ICAR-Indian Veterinary Research Institute, Eastern Regional Station, Kolkata 700037, India.
authors.forename: P
authors.initials: P
authors.lastname: Chauhan
authors.affiliation: ICAR-Indian Veterinary Research Institute, Eastern Regional Station, Kolkata 700037, India.
authors.forename: Arun K
authors.initials: AK
authors.lastname: Das
keywords: Aloe vera Gel; Fatty Acid Profile; Goat Meat Nuggets; Physicochemical Property; Sensory Characteristics; Texture Profile Analysis