Vol. 11, Issue 1 (2022)

Author(s):
Nithyalakshmi V and Karthiayani A

Abstract:
In this current research, an attempt has been made to develop an anti- oxidant rich emu meat balls with better sensory qualities by mixing different essential oil like rosemary, clove, cinnamon and black pepper. Performance specifications were measured using physicochemical, proximate and sensory analysis with various percentages of essential oils (0.02%, 0.04% and 0.06%) and oxidative stability is arrived on the basis of 1, 1-diphenyl-2picrylhydrazyl (DPPH). From the results, it is observed that, the pH value is significantly more (p< 0.05) in control, protein and moisture content were having notable variation (p< 0.05) between control and treated samples. Cooking yield and cooking loss were not affected by the percentage variation in essential oils. Results of sensory evaluations brings out that, meat balls made of 0.02% black pepper and clove essential oil are good in juiciness, texture and flavor. These proportions of black pepper and clove essential oil results in enhancing oxidative stability and nutritional values of emu meat ball and are in similarity with that of control emu meat ball.