Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4 ± 1 °C)

The study aimed at evaluating the effect of natural antioxidants viz. sodium ascorbate (500 ppm) and alpha tocopherol acetate (10 ppm) on physico-chemical, sensory and microbiological qualities of restructured goat meat product. Water activity of the cured restructured goat meat product containing sodium ascorbate was lower (P < 0.05) than with alpha tocopherol. Textural features were not affected by the antioxidant treatment except adhesiveness which differed (P < 0.05) in restructured goat meat product made with tocopherol acetate. The pH, product yield, proximate composition and caloric energy values of restructured goat meat product were comparable among treatments. Color attributes of restructured goat meat product were improved due to use of antioxidants. Free fatty acid values were higher (P < 0.01) in the control product throughout the storage period. Natural antioxidants significantly reduced the lipid oxidation and free fatty acid value. Microbial counts were not affected by antioxidant treatment. Coliforms and Staphylococcus aureus were found occasionally during the refrigerated storage period. Trained scientists evaluated the product and sensory attributes like appearance and flavor were improved by antioxidant treatment. The results of the study revealed that restructured goat meat product can be safely stored for 20 days at refrigeration storage (4 ± 1 °C) by use of natural antioxidants.