| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450181 | Meat Science | 2012 | 6 Pages |
The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in goat meat nuggets at three different levels 1, 1.5 and 2%, compared with control and butylated hydroxyl toluene (100 ppm BHT). Total phenolics in 5 mg broccoli powder was higher (P < 0.05) than 100 ppm BHT. Free radical scavenging activity of 2.25 mg and 3 mg broccoli powder was found similar to 50 and 100 ppm BHT. Reducing power of 10 mg broccoli powder was comparable to the 100 ppm BHT. Incorporation of 1.5 and 2% BPE decreased (P < 0.05) the pH value of the products. Total phenolics in product with 2% BPE was similar to BHT nuggets. Chroma value of products with 1.5 and 2% BPE was lower (P < 0.05) than control and BHT nuggets. Thiobarbituric acid reactive substances number of BPE nuggets was lower (P < 0.05) than control throughout the storage. Thus 2% BPE can be used as natural antioxidant in goat meat nuggets without affecting product acceptability.
► Broccoli powder extract (BPE) has good antioxidant potential. ► Addition of BPE in goat meat nuggets improved phenolics content. ► BPE did not affect products sensory characteristics. ► BPE incorporation in products reduced TBARS number.
