Effect of Clove Oil on the Oxidative Stability and Microbial Quality of Almond and Walnut Enriched Chevon Nuggets

摘要

The aim of this study was to evaluate the efficacy of clove oil on the oxidative stability and microbial quality of almond and walnut fortified chevon nuggets. The chevon nuggets were aerobically packaged in low density polyethylene pouches along withcontrol and storage quality was evaluated for 21 days under refrigerated conditions (4±1°C). The products were analyzed for oxidative stability, microbiological and sensory parameters. A non significant (P>0.05) effect of clove oil was recorded on pHon day 0 of storage and pH values of all chevon nuggets increased significantly (P<0.05) at the progressive storage intervals. An increasing trend in FFA and TBARS values was observed in all preparations at the subsequent storage intervals but optimizedchevon nuggets containing clove oil (0.1%) maintained a significantly (P<0.05) lower FFA and TBARS values throughout the storage period than other treatments. Clove oil (0.1%) treated preparations also recorded significantly lower total plate count, psychrotropic counts and yeast and mould counts than without clove oil preparations. The chevon nuggets without clove oil treatment showed deterioration on 14th day of refrigerated storage. However, clove oil treated nuggets were found acceptable upto 14th days of refrigeration storage (4±1°C).