Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

• Published in: Sustainable Food Technology 2024-01, Vol.2 (1), p.232-242
• Main Authors: Das, Annada, Biswas, S, Nanda, P. K, Chatterjee, Niloy, Pal, Srija, Dhar, Pubali, Verma, Arun K, Bhattacharya, Dipanwita, Koshy, Rojison, Das, Arun K
• Format: Article
• Language: English
• ISSN: 2753-8095; 2753-8095
• DOI: 10.1039/d3fb00177f

This study evaluated the quality traits and oxidative storage stability of meat nuggets enriched with immature moringa pod powder (MPP) at 1.5% and 3.0% levels in comparison to control samples over a 12 day storage period under refrigerated conditions. MPP is a rich source of protein (18.96%), ash (7.42%), dietary fiber (DF, 43.64%), and a notable concentration of total phenolics (TP, 9.20 mg GAE g −1 ). The MPP analyzed by GC-MS showed the presence of different phenolic acids, such as cinnamic, benzoic, phthalic, vanillic, p -coumaric, ferulic, and caffeic acids and catechin, with concentrations ranging from 1.031 ppm to 2.949 ppm. Incorporating MPP as a source of DF had a negligible impact ( p > 0.05) on the pH levels of both the emulsion and meat nuggets. However, it notably improved the emulsion stability, cooking yield, ash content, DF content, and TP content of the nuggets. Immature MPP at the 3% level significantly ( p < 0.05) influenced the lightness and redness of the nuggets. Moreover, the MPP in meat formulations demonstrated a significant ( p < 0.05) ability to inhibit lipid oxidation and had no adverse effect on the sensory attributes of meat nuggets. This finding highlights the potential of MPP to enhance oxidative stability during refrigerated storage for up to 12 days. This study suggests that immature moringa pods can serve as a natural functional ingredient by improving the nutritional quality and functionality of meat products while extending their shelf life through their antioxidative properties. This study revealed significant phytochemical compounds in immature moringa pods, including cinnamic acid, 3-hydroxy-benzoic acid, 4-hydroxy-benzoic acid, phthalic acid, p -coumaric acid, vanillic acid, ferulic acid, caffeic acid, and catechin.