Effect of ginger extract and cooking methods on oxidative stability and physico-chemical quality of vacuum packaged cooked chevon patties during storage.

摘要

Use of ginger extract in cooked chevon patties (CCP) to improve their oxidative stability and other physicochemical properties during storage was investigated. Minced chevon (MC) was prepared from the hind legs of 2-3 yr old buck carcasses and preblended either without additives (control) or with 2% ginger extract (GE; treated). The preblended MC samples were used to prepare CCP which were cooked in a microwave oven for 15 min or an electric oven at 175degC for 25 min to finally obtain 4 different experimental batches which were vacuum packaged, stored at temp. of 0-2degC for 28 days and evaluated for quality changes at storage intervals of 7 days. Both GEE (GE treated electrical oven cooked) and GEM (GE treated microwave oven cooked) samples showed a significantly (P < 0.05) higher pH and tyrosine value and significantly lower Warner-Bratzler shear force value, TBARS number and peroxide value when compared to their control counterparts (CE and CM). Free fatty acid content of the GEM group was significantly lower than that of the CE, GEE and CM batches. It is concluded that among the 4 different batches of CCP studied, GEE is the most stable product as regards oxidative changes in product quality.