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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

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Abstract

The study was undertaken to explore the possibility of utilization of Colocasia esculenta as a novel binding agent for restructured meat products. Restructured mutton blocks were used as a model and prepared by incorporating different levels of C. esculenta, viz. 1, 3 and 5%, and optimized at 3% level on the basis of various quality parameters. The binding agent proposed here suggests a high improvement in binding in addition to various functional properties. Restructured mutton blocks containing optimum level of C. esculenta (3%) were further treated with green coffee bean extract (GCB) as a novel natural preservative and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1 °C). Products containing GCB extract (1%) showed significantly (P < 0.05) higher acceptability with significantly (P < 0.05) lower TBARS (Thiobarbituric acid reacting substances) (mg malondialdehyde/kg) and FFA free fatty acid (% oleic acid) values. The restructured mutton blocks containing GCB extract (1%) also showed significantly (P < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g). The results showed herein indicate a promising industrial application of C. esculenta (3%) as a binding agent for restructured meat products and green coffee bean extract (1%) as a novel natural preservative for improved lipid oxidative stability and storage quality.

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Acknowledgements

This research work is a part of postgraduate thesis submitted to Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu.

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  1. Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir, 181102, India

    H. M. Dilnawaz, Sunil Kumar & Z. F. Bhat

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  1. H. M. Dilnawaz
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  2. Sunil Kumar
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Correspondence to Sunil Kumar.

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Dilnawaz, H.M., Kumar, S. & Bhat, Z.F. 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. Agric Res 6, 443–454 (2017). https://doi.org/10.1007/s40003-017-0283-5

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