antioxidant and antimicrobial properties of mutton nuggets incorporated with blends of essential oils.2018j food sci technol10.1007_s131970.Image.Marked6.Image.Marked资料.pdfVIP

J Food Sci Technol (February 2018) 55(2):821–832 /10.1007/s13197-017-3009-6 ORIGINAL ARTICLE Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils 1 1 1 2 Sudheer Kumar • S. K. Mendiratta • Ravi Kant Agrawal • Heena Sharma • Bhanu Pratap Singh1 Revised: 18 August 2017 / Accepted: 18 December 2017 / Published online: 3 January 2018 Association of Food Scientists Technologists (India) 2018 Abstract The present study was carried out to evaluate Essential oil and their combination incorporated mutton effect of natural anti-oxidants on the quality of mutton nuggets had about 10 days longer shelf life than control. nuggets. Different blends of essential oil were evaluated for incorporation in mutton nuggets and it was found that Keywords Mutton nuggets Essential oil Flaxseed flour Blend-1 had significantly higher sensory scores. Then, Physico-chemical characteristics Shelf life Sensory Blend-1 was tried at 0.25, 0.5 and 0.75% levels and product attributes and microbiological quality containing 0.25% level received significantly higher sen- sory scores. Thereafter, two combinations of flaxseed flour and 0.25% Blend-1 were tried viz., 4% flaxseed flour Introduction ? 0.25% Blend-1 and 8% flaxseed flour ? 0.25% Blend-1. Evaluation of sensory and physico-chemical properties Minced and cooked processed meat products are relatively were done in mutton nuggets incorporated with 0.25% more susceptible to lipid oxidation at an accelerated rate Blend-1 (T-1) and selected combination (4% flaxseed flour and this is considered as one of the main reasons for loss of ? 0.25% Blend-1) (T-2). T-2 had significantly hi