Influence of litchi (Litchi chinensis) pericarp powder on quality and storage stability of goat meat nuggets

Abstract

A study was aimed at using litchi (Litchi chinensis) pericarp (LP) powder as an antioxidant dietary fibre at 1% and 2% levels in goat meat nuggets. The dietary and antioxidant potential of LP powder and influence of its incorporation on the physicochemical, colour, textural, sensory and storage qualities of the nuggets were evaluated against control (without LP). Litchi pericarp was found to be rich in dietary fibre content and possessed good antioxidant potential. Quercetin, ellagic acid, catechin, P-coumaric acid, 2,4-dihydroxy benzoic acid, 4-OH-benzoic acid and vanillic acid were the major phytochemcials among total 13 phenolic compounds quantified by gas chromatography mass spectrometry. Quality characteristics of nuggets such as moisture, fat, total dietary fibre, total phenolics, colour (lightness, redness) and textural properties (hardness, gumminess) were affected (P<0.05) by added LP, though the overall acceptability remained unchanged. Products with LP had lower (P<0.05) thiobarbituric acid reactive substances number than the control throughout the storage period. Litchi pericarp (2% level) has great potential to be used as a source of dietary fibre and antioxidants in goat meat nuggets.