Vol. 9, Special Issue 1 (2024)

Author(s): Yogesh Meena, Lakshmi Kant, Anurag Pandey and Umesh S Suradkar

Abstract: The present study was carried out to evaluate the antioxidant potential of poppy seed extract (PSE) and its effect on the Physico-chemical, microbiological and sensory properties of chevon patties during frozen storage. Antioxidant potential by various biochemical tests (Antioxidant ability assays, total phenol content, total flavonoid content) were evaluated. The result showed that PSE exhibit high antioxidant ability assays (224.56±1.27 μg ascorbic acid), total phenol content (275.5±3.26 mg PSE/g), total flavonoid content (68.79±3.16 mg rutin/g). The chevon patties treated with PSE had significantly (p<0.01) lower thiobarbituric acid (TBA) and free fatty acid % (FFA) compared to control during frozen storage. The PSE treated chevon patties recorded significantly (p<0.05) superior score of flavor, juiciness and overall acceptability than control. It can be concluded that PSE has excellent antioxidant properties, could be used as an antioxidant to meat products without affecting its quality and acceptability.

DOI: 10.22271/veterinary.2024.v9.i1Sj.1100