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

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Title Influence of litchi (Litchi chinensis) pericarp powder on quality and storage stability of goat meat nuggets
 
Creator Arun Kumar Verma
 
Subject Goat meat,Nuggets,Litchi pericarp
 
Description Not Available
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
 
Date 2021-10-23T03:57:04Z
2021-10-23T03:57:04Z
2020-1-1
 
Type Research Paper
 
Identifier Not Available
0971-9857
http://krishi.icar.gov.in/jspui/handle/123456789/66147
 
Language English
 
Publisher Not Available