Antioxidant effect of amla (Emblica officinalis) fruit and curry (Murraya koenijii) extracts on quality of goat meat nuggets

Abstract

ntioxidant potential of amla fruit (AF) and curry leaf (CL) extracts were determined and their effects were evaluated on the quality and storage stability of goat meat nuggets. The four different treatments were control (no antioxidants), butylated hydroxytoluene nuggets (100 ppm BHT), AF nuggets (2% amla fruit powder extract) and CL nuggets (2% curry leaves powder extract). The total phenolic content was higher in AF extract, whereas the total flavonoid content was higher in CL extract. On chromatographic evaluation of AF and CL extracts showed presence of 14 and 11 phenolic compounds, respectively. Physico-chemical properties of treatments did not differ significantly, except AF extract had lower (P<0.05) emulsion pH and stability. The addition of antioxidants increased the total phenolics significantly (P<0.05) in order of AF nuggets > CL nuggets > BHT nuggets > control. Clnuggets had significantly lower (P<0.05) Hunter redness and yellowness values. The incorporation of antioxidants improved (P<0.05) textural and sensory properties of AF and CL nuggets. Antioxidants in the formulation significantly decreased (P<0.05) the oxidation during refrigerated storage. AF and CL extracts performed better than BHT. Thus, natural AF and CL extracts can be used in the place of chemical BHT to improve antioxidant potential of goat meat nuggets.