Effect of Green Coffee Bean Extract on the Lipid Oxidative Stability and Storage Quality of Restructured Mutton Blocks Containing Colocasia esculenta, a Novel Binding Agent

摘要

AbstractThe study was undertaken to explore the possibility of utilization ofColocasia esculentaas a novel binding agent for restructured meat products. Restructured mutton blocks were used as a model and prepared by incorporating different levels ofC. esculenta, viz. 1, 3 and 5%, and optimized at 3% level on the basis of various quality parameters. The binding agent proposed here suggests a high improvement in binding in addition to various functional properties. Restructured mutton blocks containing optimum level ofC. esculenta(3%) were further treated with green coffee bean extract (GCB) as a novel natural preservative and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4?±?1?°C). Products containing GCB extract (1%) showed significantly (P?P?P?C. esculenta(3%) as a binding agent for restructured meat products and green coffee bean extract (1%) as a novel natural preservative for improved lipid oxidative stability and storage quality.]]>