Vol. 11, Special Issue 4 (2022)

Author(s):
Priyanka Meena, Anurag Pandey, Asman Singh Gurjar, Ravi Raman, Shrawan Kumar Meel and Sunil Rajoria

Abstract:
The present study was carried out to evaluate the antioxidant potential of green coffee extract (GCE) and its effect on the physico-chemical, microbiological and sensory properties of chevon nuggets during refrigeration storage. The chevon nugget treated with (GCE) had significantly (P<0.05) lower thiobarbituric acid reactive substance (TBARS) and free fatty acid % (FFA) compared to control during storage at 4 ± 1 ^oC. Addition of GCE significantly (P<0.05) reduced the total plate, total psychrophilic and yeast & mold count in chevon nuggets during refrigeration storage. The GCE treated chevon nuggets recorded significantly (P<0.05) superior score of flavor and overall acceptability than control. It can be concluded that GCE has excellent antioxidant properties, could be used as an antioxidant to meat products without affecting its quality and acceptability.