Indian Journal of Animal Research

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Research Article

Indian Journal of Animal Research, volume 55 issue 3 (march 2021) : 364-368

Effect of Grape (Vitis vinifera) Seed Extract on the Physico-Chemical, Microbial and Sensory Characteristics of Chevon Nuggets

Priyanka Meena, Anurag Pandey, Ashish Saini, Asman Singh Gurjar, Ravi Raman, Shrawan Kumar Meel, Vilshan Kumar Chauhan
1Department of Livestock Products Technology,  Post Graduate Institute of Veterinary Education and Research, Jaipur-302 031, Rajasthan, India. 
Cite article:- Meena Priyanka, Pandey Anurag, Saini Ashish, Gurjar Singh Asman, Raman Ravi, Meel Kumar Shrawan, Chauhan Kumar Vilshan (2020). Effect of Grape (Vitis vinifera) Seed Extract on the Physico-Chemical, Microbial and Sensory Characteristics of Chevon Nuggets. Indian Journal of Animal Research. 55(3): 364-368. doi: 10.18805/ijar.B-3958.

ABSTRACT

The present study was carried out to evaluate the antioxidant potential of grape seed extract (GSE) and its effect on the physico-chemical, microbiological and sensory properties of chevon nuggets during frozen storage. Antioxidant potential by various biochemical tests (Antioxidant ability assays, total phenol content, total flavonoid content) were evaluated. The result showed that GSE exhibit high antioxidant ability assays (312.06±1.69 ìg ascorbic acid), total phenol content (190.34±2.26 mg GAE/g), total flavonoid content (83.43±2.36 mg rutin/g). The chevon nugget treated with GSE had significantly (P < 0.05) lower thiobarbituric acid reactive substance (TBARS) and free fatty acid % (FFA) compared to control during frozen storage. Addition of GSE significantly (P < 0.05) reduced the total plate, total psychrophilic and yeast & mold count in chevon nuggets during storage at -18±2oC. The GSE treated chevon nuggets recorded significantly (P < 0.05) superior score of flavor, juiciness and overall acceptability than control. It can be concluded that GSE has excellent antioxidant properties, could be used as an antioxidant to meat products without affecting its quality and acceptability.

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