Asian-Australasian Journal of Animal Sciences

  • 제29권5호
  • /
  • Pages.702-708
  • /
  • 2016
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel

  • Rajkumar, V. (Goats Products Technology Laboratory, ICAR-Central Institute for Research on Goats) ;
  • Verma, Arun K. (Goats Products Technology Laboratory, ICAR-Central Institute for Research on Goats) ;
  • Patra, G. (Department of Livestock Products Technology, WBUAFS) ;
  • Pradhan, S. (Department of Livestock Products Technology, WBUAFS) ;
  • Biswas, S. (Department of Livestock Products Technology, WBUAFS) ;
  • Chauhan, P. (ICAR-Indian Veterinary Research Institute, Eastern Regional Station) ;
  • Das, Arun K. (ICAR-Indian Veterinary Research Institute, Eastern Regional Station)
  • 투고 : 2015.05.23
  • 심사 : 2015.09.03
  • 발행 : 2016.05.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

키워드

참고문헌

  1. AOAC. 1995. Official Methods of Analysis (16th ed), Association of Official Analytical Chemists, Washington, DC, USA.
  2. APHA. 1984. In: Compendium of Methods for the Microbiological Examination of Foods, 2nd ed, (Ed. M. L. Speck). American Public Health Association, Washington, DC, USA.
  3. Boudreau, M. D. and F. A. Beland. 2006. An evaluation of the biological and toxicological properties of Aloe barbadensis (miller), Aloe vera. J. Environ. Sci. Health, Pt. C Environ. Carcinog. Ecotoxicol. Rev. 24:103-154. https://doi.org/10.1080/10590500600614303
  4. Crosswhite, F. and C. Crosswhite. 1984. Aloe vera, plant symbolism and the threshing floor. Desert Plants 6:43-50.
  5. Choi, S. and M. H. Chung. 2003. A review on the relationship between Aloe vera components and their biologic effects. Semin. Integr. Med. 1:53-62. https://doi.org/10.1016/S1543-1150(03)00005-X
  6. Das, A. K., A. S. R. Anjaneyulu, Y. P. Gadekar, R. P. Singh, and H. Pragati. 2008a. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci. 80:607-614. https://doi.org/10.1016/j.meatsci.2008.02.011
  7. Das, A. K., A. S. R. Anjaneyulu, A. K. Verma, and N. Kondaiah. 2008b. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules. Int. J. Food Sci. Technol. 43:383-392. https://doi.org/10.1111/j.1365-2621.2006.01449.x
  8. Das, A. K., A. S. R. Anjaneyulu, and N. Kondaiah. 2006. Development of reduced beany flavor full-fat soy paste for comminuted meat products. J. Food Sci. 71:S395-S400. https://doi.org/10.1111/j.1750-3841.2006.00045.x
  9. Das, A. K., V. Rajkumar, and A. K. Verma. 2015. Bael pulp residue as a new source of antioxidant dietary fiber in goat meat nuggets. J. Food Process. Preserv. 39:1626-1635. https://doi.org/10.1111/jfpp.12392
  10. Eshun, K. and Q. He. 2004. Aloe vera: a valuable ingredient for the food, pharmaceutical and cosmetic industries-A review. Crit. Rev. Food Sci. Nutr. 44:91-96. https://doi.org/10.1080/10408690490424694
  11. Gadekar, Y. P., B. D. Sharma, A. K. Shinde, A. K. Verma, and S. K. Mendiratta. 2014. Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage ($4{\pm}1^{\circ}C$). Small Rumim. Res. 119:72-80. https://doi.org/10.1016/j.smallrumres.2014.03.005
  12. Grindlay, D. and T. Reynolds. 1986. The Aloe vera phenomenon: A review of the properties and modern uses of the leaf parenchyma gel. J. Ethnopharmacol. 16:117-151. https://doi.org/10.1016/0378-8741(86)90085-1
  13. Hamman, J. H. 2008. Composition and applications of Aloe vera leaf gel. Molecules 13:1599-1616. https://doi.org/10.3390/molecules13081599
  14. Hu, Q., Y. Hu, and J. Xu. 2005. Free radical-scavenging activity of Aloe vera (Aloe barbadensis Miller) extracts by supercritical carbon dioxide extraction. Food Chem. 91:85-90. https://doi.org/10.1016/j.foodchem.2004.05.052
  15. Miranda, M., H. Maureira, K. Rodriguez, and A. Vega-Galvez. 2009. Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel. J. Food Eng. 91:297-304. https://doi.org/10.1016/j.jfoodeng.2008.09.007
  16. Nejatzadeh-Barandozi, F. 2013. Antibacterial activities and antioxidant capacity of Aloe vera. Org. Med. Chem. Lett. 3:5. https://doi.org/10.1186/2191-2858-3-5
  17. O'Fallon, J., J. R. Busboom, M. L. Nelson, and C. T. Gaskins. 2007. A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs. J. Anim. Sci. 85:1511-1521. https://doi.org/10.2527/jas.2006-491
  18. Pietrasik, Z. and J. A. M. Janz. 2010. Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna. Food Res. Int. 43:602-608. https://doi.org/10.1016/j.foodres.2009.07.017
  19. Rajasekaran, S., K. Sivagnanam, and S. Subramanian. 2005. Modulatory effects of Aloe vera leaf gel extract on oxidative stress in rats treated with streptozotocin. J. Pharm. Pharmacol. 57:241-246. https://doi.org/10.1211/0022357055416
  20. Rajkumar, V., M. K. Agnihotri, and N. Sharma. 2004. Quality and shelf-life of vacuum and aerobic packed Chevon patties under refrigeration. Asian Australas. J. Anim. Sci. 17:548-553. https://doi.org/10.5713/ajas.2004.548
  21. Rodriguez, E. R., J. D. Martin, and C. D. Romero. 2010. Aloe vera as a functional ingredient in foods. Crit. Rev. Food Sci. Nutr. 50:305-326. https://doi.org/10.1080/10408390802544454
  22. Saritha, V., K. R. Anilakumar, and F. Khanum. 2010. Antioxidant and antibacterial activity of Aloe vera gel extracts. Int. J. Pharm. Biol. Arch. 1:376-384.
  23. Soltanizadeh, N. and H. Ghiasi-Esfahani. 2015. Qualitative improvement of low meat beef burger using Aloe vera. Meat Sci. 99:75-80. https://doi.org/10.1016/j.meatsci.2014.09.002
  24. Tumlinson, L. N. 1985. Method and apparatus for extraction of Aloe Vera gel. US Patents 4555987A.
  25. Valverde, J. M., D. Valero, D. Martinez-Romero, F. Guillen, S. Castillo, and M. Serrano. 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. J. Agric. Food Chem. 53:7807-7813. https://doi.org/10.1021/jf050962v
  26. Verma, A. K., V. Rajkumar, R. Banerjee, S. Biswas, and A. K. Das. 2013. Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets. Asian Australas. J. Anim. Sci. 26:886-895. https://doi.org/10.5713/ajas.2012.12671
  27. Verma, M. M., D. A. Ledward, and R. A. Lawrie. 1984. Utilization of chickpea flour in sausages. Meat Sci. 11:109-121. https://doi.org/10.1016/0309-1740(84)90009-3
  28. Witte, V. C., G. F. Krause, and M. E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  29. Yun, N., C. H. Lee, and S. M. Lee. 2009. Protective effect of Aloe vera on polymicrobial sepsis in mice. Food Chem. Toxicol. 47:1341-1350. https://doi.org/10.1016/j.fct.2009.03.013

피인용 문헌

  1. Optimization of Manufacturing Wet Noodle Added with Aloe vera Powder vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.704
  2. Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality vol.47, pp.5, 2017, https://doi.org/10.1108/NFS-04-2017-0066
  3. Effect of Green Coffee Bean Extract on the Lipid Oxidative Stability and Storage Quality of Restructured Mutton Blocks Containing Colocasia esculenta, a Novel Binding Agent vol.6, pp.4, 2017, https://doi.org/10.1007/s40003-017-0283-5
  4. Barbaloin inhibits ventricular arrhythmias in rabbits by modulating voltage-gated ion channels pp.1745-7254, 2018, https://doi.org/10.1038/aps.2017.93
  5. seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage vol.48, pp.1, 2018, https://doi.org/10.1108/NFS-02-2017-0031
  6. , a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages vol.48, pp.4, 2018, https://doi.org/10.1108/NFS-10-2017-0212