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Meat Science International

Volume  1, Issue 1, July-December 2016, Pages 9-16

 

Original Article

Influence of Grape Seed Extract on Quality Characteristics of Vacuum Packaged Restructured Mutton Slices during Refrigerated Temperature (4±1°C)
G.V. Bhaskar Reddy*, A. R. Sen**, K. Sudhakar Reddy*, K. Kondal Reddy*, T. Madhava Rao*, N. Kondaiah**
*Department of Livestock Products Technology, College of Veterinary Science, Rajendaranagar, Hyderabad – 500 030 **National Research Centre on Meat, Hyderabad.
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Abstract

The present investigation was carried out to evaluate the efficacy of grape seed extract (GSE) on quality (oxidative, microbial, textural and sensory) characteristics of vacuum packaged restructured mutton slices (RMS) during refrigerated storage (4±1°C). GSE found significantly (P<0.05) lower 2-TBARS values compared to control and butylated hydroxyl anisole (BHA). Free fatty acid (FFA) per cent was significantly (P<0.05) influenced by both antioxidants and storage period. GSE was significantly (P<0.05) lower FFA (0.163) compared to control (0.180) during 28 days of refrigerated storage. RMS added with GSE had significantly (P<0.05) reduced mean total plate counts from 3.95 to 2.70 (log10 cfu/g) compared to control sample. The mean coliform counts were 1.08, 0.84 and 0.77 (log10 cfu/g) in control, BHA and GSE added samples respectively. RMS added with GSE had significantly reduced mean anaerobic counts from 2.91 to 2.68 (log10 cfu/g). Addition of GSE had significantly (P<0.05) influenced various textural characteristics. As the progressing of storage period, the hardness values increased and remaining all textural characteristics are reduced gradually. RMS added with GSE had significantly higher chewiness, cohesiveness and gumminess values and lower hardness and springiness values than control and RMS added with BHA. GSE significantly (P<0.05) improved the color, flavor, juiciness and overall acceptability scores than control and RMS added with BHA. Based on the results, GSE is acting as better antioxidant comparing to BHA and by utilizing vacuum environment and addition of GSE at 0.1% may enhance the shelf-life of RMS up to 28 days under refrigerated storage without any significant quality deterioration.


Corresponding Author : G.V. Bhaskar Reddy*