Arun K Das
Indian Veterinary Research Institute, India
Arun K Das has completed his PhD from Indian Veterinary Research Institute (IVRI), Bareilly in 2005 and postdoctoral studies from Department of Animal Science University of Wyoming, Laramie and Washington State University, Pullman, USA. He has been awarded prestigious BOYSCAST Fellowship 2011 by DST, Government of India. He has published more than 40 papers in reputed journals and has 6 Indian patents.
In the present study antioxidant potential of Lichhi fruit pericarpextract (LFPE) in sheep meat nuggets was evaluated at two different levels 1 and 1.5 % compared to control and butylated hydroxyl toluene (BHT, 100 ppm). Antioxidant potential such as total pehnolics, redical scavenging activity and ferric reducing antioxidant power of lichhi fruit pericarp extract was evaluated. The different quality parameters and acceptability of the products were also determined. Results showed that LFP extract contains significant amount of phenolics (23.12 mg GAE/g dry weight) which have been found to exhibit diverse biological activities.The free radical scavenging activities of 1.5% LFP was found higher than 100 ppm BHT. Reducing power of 1% LEPE was comparable to the 100 ppm BHT. Incorporation of both 1 and 1.5% LFPE did not affect pH, cooking yield and sensory attributes of sheep meat nuggets. Total phenolics in product with 1% LFPE was similar to BHT nuggets. Thiobarbituric acid reactive substances (TBARS) number of LFPE nuggets was significantly lower (P<0.01) than control throughout the storage. Although not yet reported in the literature regarding its use in muscle food products, the present study demonstrated that 1.5% Lichhi fruit pericarb extract, being a rich source of various phenolic compounds and antioxidant activity, could be incorporated in meat products as a source of natural antioxidants to improve the quality and stability without affecting its acceptability.
Speaker PPTsDownload PPT