trab,

bro1,g bmgase pithcesuse

Oxidation of lipid and auto-oxidation are olife ofmeterslue (Fe, cookscle ceith proidationidity (Troducts

Meat Science 91 (2012) 179184

Contents lists available at SciVerse ScienceDirect

Meat Sc

e lsto lipid oxidation is also related to the degree of lipid unsaturation, mus-cle type, animal diet, additives such as salt, cooking method, manner ofstorage and pH of the muscle (Kanner, 1994; Rhee & Ziprin, 2001).

The rate and extent of oxidative deterioration can be reducedthrough various means like curing, vacuum packaging, modied at-mosphere packaging and most importantly adding synthetic or natu-ral antioxidants. Although synthetic antioxidants such as butylatedhydroxytoluene (BHT) and butylated hydroxy anisole (BHA) have

Babji, and Kondaiah (2008). Tea catechins were found to be more ef-cient than -tocopherol (both applied at 300 mg/kg level) in inhi-biting minced muscle lipid oxidation in fresh meats, poultry and sh(Tang, Sheehan, Buckley, Morrissey, & Kerry, 2001). Lau and King(2003) reported that the addition of grape seed extract to dark poul-try meat patties at 1.0 and 2.0% levels effectively inhibited the devel-opment of TBARS, with treated samples having 10-fold lower TBARSnumber compared to untreated control.been used extensively, recent studies have itoxic effects (Lindenschmidt, Tryka, Goad, &Janita, & Wanasundara, 1992). These ndingser interest in natural food additives have

Corresponding author. Fax: +91 712 2510883.E-mail address: rituparnabnrj@gmail.com (R. Banerj

0309-1740/$ see front matter 2012 Elsevier Ltd. Alldoi:10.1016/j.meatsci.2012.01.016results cardboard avourncid and oxidized avoureptibility of muscle tissue

of pomegranate juice, pomegranate rind powder extract and butylat-ed hydroxyl toluene as antioxidants in cooked chicken patties duringrefrigerated storage was observed by Naveena, Sen, Vaithiyanathan,and progresses with development of painty, ra(Angelo, Crippen, Dupuy, & James, 1990). Suscquality deterioration and reduced shelfproduce changes in meat quality paraodour, texture and even nutritional vaFernandezLopez, 1997). Meat mincingprior to refrigerated storage disrupt muthe interaction of unsaturated lipids was non-haem iron, accelerating lipid oxdeterioration and development of ranc1985). Initially lipid oxidation in meat pne of the major causes ofmeat products. This maysuch as colour, avour,

rnandez, Perej-Alvarez, &ing and other processingll membranes facilitating-oxidant substances suchleading to rapid quality

ichivangana & Morrissey,

vent deterioration of meat products during processing and storage.Fruits and vegetables are rich sources of antioxidants (Phillips et al.,1993; Slattery et al., 2000) and can serve as a source of natural antiox-idants for meat products. These antioxidants include fat-soluble vita-mins and precursors, such as tocopherols and carotenoids, as well asthe water-soluble vitamin ascorbic acid, and avonoids. Applicationof plant extracts in meat products as natural antioxidants have beenattempted by different researchers. The antioxidant and antimicrobialpotential of pomegranate peel and seed extract in chicken productswas investigated by Kanatt, Chander, and Sharma (2010). The efcacy1. Introduction effective antioxidants from natural sources as an alternative to pre-Antioxidant effects of broccoli powder ex

Rituparna Banerjee a,, Arun K. Verma b, Arun K. Dasa Department of Livestock Products Technology, NVC, Nagpur, 440006, Indiab GPT Lab, CIRG, Makhdoom, Farah, Mathura, U.P., 281122, India

a b s t r a c ta r t i c l e i n f o

Article history:Received 30 September 2011Received in revised form 16 December 2011Accepted 19 January 2012

Keywords:Goat meat nuggetsNatural antioxidantBroccoli powderTBARS number

The antioxidant potential ofgets at three different levelsBHT). Total phenolics in 5 ming activity of 2.25 mg and 3of 10 mg broccoli powder w(Pb0.05) the pH value of thChroma value of products wbituric acid reactive substanage. Thus 2% BPE can beacceptability.

j ourna l homepage: www.mplicated them to haveWitschi, 1986; Shahidi,together with consum-

reinforced the need for

ee).

rights reserved.ct in goat meat nuggets

V. Rajkumar b, A.A. Shewalkar a, H.P. Narkhede a

ccoli powder extract (BPE) was determined and evaluated in goat meat nug-1.5 and 2%, compared with control and butylated hydroxyl toluene (100 ppmroccoli powder was higher (Pb0.05) than 100 ppm BHT. Free radical scaveng-broccoli powder was found similar to 50 and 100 ppm BHT. Reducing powercomparable to the 100 ppm BHT. Incorporation of 1.5 and 2% BPE decreasedroducts. Total phenolics in product with 2% BPE was similar to BHT nuggets.1.5 and 2% BPE was lower (Pb0.05) than control and BHT nuggets. Thiobar-number of BPE nuggets was lower (Pb0.05) than control throughout the stor-d as natural antioxidant in goat meat nuggets without affecting product

2012 Elsevier Ltd. All rights reserved.

ience

ev ie r .com/ locate /meatsc iEpidemiological studies have identied specic phytochemicals inBrassica vegetables that may confer protection against certain degener-ative diseases such as cancer (Finley, 2003;Matusheski et al., 2006). Cer-tain cruciferous vegetables of the genus Brassica including cauliower,broccoli, cabbage, and Brussels sprouts have been studied extensivelyas they are rich sources of antioxidants including carotenoids, tocoph-erols, ascorbic acid, and avonoids, vitamins, and bre but contain littlefat and energy (Kurilich et al., 1999; Mukherjee, Gangopadhyay, & Das,

2008). Although not yet reported in the literature, broccoli or broccoliextracts, being a rich source of various phenolic compounds could there-fore be incorporated inmeat products as a source of natural antioxidantsto prolong quality and stability. In the present study, antioxidant poten-tial of broccoli powder extract (BPE) in goat meat nuggets was evaluat-ed and compared to BHT. The quality and acceptability of the productswere determined.

2. Materials and methods

2.1. Raw materials

Dressed and deboned goat meat procured from local market, Nag-pur, India was packed in clean Low Density Polyethylene bags andquickly brought to the laboratory of Department of Livestock ProductsTechnology and stored frozen at18 C till further use. Other additivesused were sodium chloride, sodium tripolyphosphate, sodium nitrite,BHT, rened vegetable oil, condiments (onion and garlic paste), rened

180 R. Banerjee et al. / Meat Science 91 (2012) 179184wheat our and spice mix. Fresh broccoli was purchased from localmarket and dried after ne chopping in an oven at 50 C. After drying,ne powder of broccoli was prepared using home mixer. Ten grams ofbroccoli powder was added in 100 ml boiled distilled water and left for1 h followed by ltration through Whatmann No 1 lter paper to getextract. The formulation of control product and products preparedwith broccoli powder extract and with BHT is given in Table 1.

2.2. Detailed study

In the present study antioxidant potential of different concentra-tion of broccoli powder was evaluated against 50, 100 and 150 gBHT.

2.3. Product processing

Frozen goat meat was thawed for 12 h in a refrigerator (41 C),cut into small cubes and minced in a mincer (Electrolux, Model-9152,Italy). Meat emulsion was prepared in a bowl chopper (Stadler Corpo-ration, Mumbai) under controlled temperature (102 C). In a pre-weighed quantity of minced goat meat, salt, sodium tripolyphosphate,and sodium nitrite were added and chopped for 23 min with simulta-neous addition of ice akes. Rened sunower oil was slowly incorpo-rated while chopping till it was completely dispersed in the batter.Condiment paste, broccoli powder extract, dry spice mix and renedwheat our were added. Chopping continued till uniform dispersionof all the ingredients and desired consistency of the emulsion wasachieved. About 360 g of emulsion was taken and lled in stainless

Table 1Formulation for goat meat nuggets prepared with Broccoli powder extract (BPE) andbutylated hydroxyl toluene (BHT).

Ingredient Controlnuggets

BPE1nuggets

BPE1.5nuggets

BPE2nuggets

BHTnuggets

Meat (%) 72.9 71.9 71.4 70.9 72.9NaCl (%) 1.8 1.8 1.8 1.8 1.8Na nitrite (ppm) 150 150 150 150 150Sodium tripolyphosphate (%) 0.5 0.5 0.5 0.5 0.5Ice akes (%) 7 7 7 7 7Liquid egg white (%) 2 2 2 2 2Rened oil (%) 7 7 7 7 7Condiments (%) 4 4 4 4 4Broccoli extract (%) 1 1.5 2 BHT (ppm) 100Spice mix (%) 3 3 3 3 3Rened wheat our (%) 1.8 1.8 1.8 1.8 1.8

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meatnuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggetswith BHT.steel mould. Mould was covered with lid and tied with thread andsteam cooked for pre-standardized 35 min to achieve an internal tem-perature of about 85 C. Goat meat blocks so obtained were sliced andcut into pieces to get nuggets (~1.51.51.5 cm3) and analyzed forvarious physicochemical, colour and sensory characteristics. The prod-ucts were aerobically packaged in a bags and kept at refrigerated tem-perature to evaluate the antioxidant activity of broccoli powder extract.

2.4. Analytical procedure

2.4.1. Estimation of total phenolicsThe concentration of phenolic compounds in the broccoli powder

extracts and BHT was determined by the F-C method as described bySingleton and Rossi (1965). In a 0.1 ml of different dilutions of extract,0.75 ml of FolinCiocalteau reagent was added and nal volume wasmade ten times with distilled water (7.65 ml). After 5 min, 0.75 ml ofa sodium carbonate solution (7.5%) was added to each tube. Thetubes were incubated for 90 min at room temperature in the darkand absorbance was measured at 725 nm (Hitachi, U-28000 Spectro-photometer, Tokyo, Japan) against a blank. A standard curve was plot-ted using different concentrations of gallic acid, and the amount of totalphenolics was calculated as gallic acid equivalents (GAE) in mg/g ofplant materials. Total phenolics in cooked goat meat nuggets was ana-lyzed by using the FolinCiocalteu assay (Escarpa & Gonzalez, 2001)with slight modications. Five grams of cooked product was homoge-nized with 25 ml of 70% acetone and kept overnight for extraction atrefrigeration temperature. Suitable aliquots of extracts were taken ina test tube and the volume was made to 0.5 ml with distilled water fol-lowed by the addition of 0.25 ml F-C (1 N) reagent and 1.25 ml sodiumcarbonate solution (20%). The tubes were vortex mixed and the absor-bance recorded at 725 nm after 40 min.

2.4.2. Radical Scavenging activity using DPPH assayThe DPPH assay was performed according to the method of

Fargere, Abdennadher, Delmas, and Boutevin (1995). An aliquot ofthe various concentrations of extract and BHT was mixed with 3 mlof 2, 2-diphenyl-1-picrylhydrazyl in methanol (nal concentrationof 250 M) and the mixture was vortexed vigorously. The tubeswere then incubated at room temperature for 30 min in the dark,and the absorbance was taken at 517 nm. The radical scavenging ac-tivity (RSA) was calculated by the following equation:

RSA % AbsorbanceControlAbsorbanceSample=AbsorbanceControl

100

2.4.3. FRAP assayFerric reducing antioxidant power of the extracts was determined

according to the method of Oyaizu (1986). Different concentrations ofbroccoli powder extract and BHT were mixed with 2.5 ml of phos-phate buffer (0.2 M, pH 6.6) and 2.5 ml of 1% (w/v) potassium ferricy-anide in 10 ml test tubes. The mixtures were incubated for 20 min at50 C followed by addition of 2.5 ml of 10% trichloroacetic acid andthen centrifugation at 700 g for 10 min. The supernatant (2.5 ml)was mixed with 2.5 ml distilled water and 0.5 ml of ferric chloride(0.1% w/v), and the absorbance was measured at 700 nm (Hitachi,U-28000 Spectrophotometer, Tokyo, Japan). Increase in absorbanceof the reaction mixture indicated the reducing power of the sample.

2.4.4. pH and cooking yieldThe pH of the cooked nuggets was determined by blending 10 g

sample with 50 ml distilled water for a minute in a homogenizer(Model PT-MR-2100, Kinematica AG, Switzerland). The pH valueswere measured using a standardized electrode attached to a digital

pH meter (Systronics, pH system 361, Delhi, India). Cooking yield

was determined by dividing the weight of cooked product by theweight of raw uncooked meat batter and expressed as percent.

2.4.5. Instrumental colourThe colour of cooked nuggets was compared using a Lovibond

Tintometer (Model F; UK). Samples from two different nuggets foreach product were taken in the sample holder and secured againstthe viewing aperture. The sample colour was matched by adjustingred (a) and yellow (b) units, while keeping the blue units xed at 2.The corresponding colour units were recorded. The hue and chroma(saturation) values were determined using the formula, (tan1 b/a)and (a2+b2)1/2 respectively.

2.4.6. TBARS numberLipid oxidation in the goat meat nuggets was monitored by mea-

suring thiobarbituric acid reactive substances at an interval of4 days during refrigerated storage. Thiobarbituric acid reactive sub-stances number (mg malonaldehyde/kg) of the goat meat productwas determined using the extraction method described by Witte,

3. Results and discussion

3.1. Total phenolics

Phenolics constitutes one of the major groups of compounds act-ing as primary antioxidants or free radical terminators. Determina-tion of total phenolics is one of important parameters to estimatethe amount of antioxidants. Fig. 1 shows concentration dependenttotal phenolics in broccoli powder and BHT. Total phenolics in 5 mgbroccoli powder was signicantly higher (Pb0.05) than 100 ppmBHT but less as compared to 150 ppm. Broccoli naturally containsmany antioxidants, including carotenoids, tocopherols, ascorbic acid,and avonoids, and has been reported to have high antioxidant ca-pacity (Azuma, Ippoushi, Ito, Higashio, & Terao, 1999; Kurilich et al.,1999). According to Domnguez Perles, Martnez Ballesta, Carvajal,Garca Viguera, and Moreno (2010), total phenolic contents (mg/gof dry matter) in the broccoli are different in the leaves and stalkand reported to be 99.37135.64 and 8.1311.74, respectively. Theamount of total phenolics in broccoli powder in our study was

181R. Banerjee et al. / Meat Science 91 (2012) 179184Krause, and Bailey (1970).

2.5. Sensory analysis of goat meat patties

The sensory attributes such as appearance, avour, texture, juici-ness and overall acceptability of the product were evaluated using8 point descriptive scale (Keeton, 1983) where 8 corresponded tocomponents characteristic of the highest quality. Scores from 5 to8 were considered acceptable. The panel consisted of 10 trained andexperienced members of the institute who were familiar with thecharacteristics of meat product. Nuggets were warmed in a micro-wave oven for 20 s just before sensory evaluation and coded sampleswere served at room temperature in separate booths. Water wasserved for cleansing the mouth between samples.

2.6. Statistical analysis

Three replications of the study were performed and measure-ments of all parameters were made in duplicate. Mean values for var-ious parameters were calculated and compared by analysis ofvariance using the SPSS software for windows (version 11.0). Meansof pH, DPPH, total phenolics and sensory attributes were analyzedusing one-way ANOVA. Storage data of TBARS values were analyzedusing two-way ANOVA with treatment and storage time as main ef-fects. Statistical signicance was identied at the 95% condencelevel (Pb0.05). The values were presented as mean along with stan-dard error (MeanStandard Error).Fig. 1. Total phenolics (mg gallic acid equivalent) in difabout 63 mg GAE/g of dry matter. Intermediate value in the studycould be due to the preparation of broccoli powder by mixing ofleaves and stalks.

3.2. DPPH free radical scavenging activity

The DPPH free radical scavenging activity of broccoli powder andBHT is shown in Fig. 2. The DPPH radical has been widely used totest the free radical scavenging ability of various natural productsand has been accepted as a model compound for free radicals origi-nating in lipids (Da Porto, Calligaris, Celotti, & Nicoli, 2000). The per-cent radical scavenging activity of BPE and BHT was increasedsignicantly (Pb0.05) with the concentration. DPPH radical scaveng-ing activity of 2.25 mg and 3 mg broccoli powder was comparable tothe activity of 50 and 100 ppm BHT, respectively. The DPPH free rad-ical scavenging by antioxidants is due to their hydrogen donatingability; the more the number of hydroxyl groups, the higher the pos-sibility of free radical scavenging ability (Chen & Ho, 1995). A linearcorrelation between radical scavenging activity and polyphenoliccontent has been reported in an extensive range of vegetables andfruits (Robards, Prenzler, Tucker, Swatsitang, & Glover, 1999).

3.3. FRAP assay

Reducing properties are generally associated with the presence ofreductones (Duh, 1998). According to Gordon (1990) the antioxida-tive action of reductones is based on the breaking of free radicalferent concentrations of broccoli powder and BHT.

rent

182 R. Banerjee et al. / Meat Science 91 (2012) 179184chains by the donation of hydrogen atom. Fig. 3 shows the reducingpower of the BPE and BHT as a function of concentration. In thisassay, the reductants present in the extract cause reduction of Fe3+ tothe Fe2+ form,which can bemonitored spectrophotometrically. Reduc-ing power of 15 mg broccoli powder was even signicantly higher(Pb0.05) as compared to 150 ppm BHT. The reducing power of a com-pound is related to its electron-transfer ability; therefore, the reducingcapacity of a compoundmay serve as a signicant indicator of its poten-tial antioxidant activity. Amarowicz, Pegg, Rahimi-Moghaddam, Barl,and Weil (2004) observed a direct correlation between antioxidant

Fig. 2. Radical scavenging activity (%) of diffeactivities and reducing power of certain plant extracts, which havebeen shown to exert antioxidant action by breaking the free radicalchain through donation of hydrogen atom.

Fig. 3. Ferric reducing antioxidant power (A700) of dif3.4. pH, product yield and total phenolics

The pH, yield and total phenolics of control, nuggets preparedwith broccoli powder extract and BHT is presented in Table 2. Nug-gets prepared with 1% BPE had pH values similar (P>0.05) to thoseof control and BHT nuggets. However, higher amount of BPE signi-cantly decreased (Pb0.05) the pH value of goat meat nuggets. Thiscould be due to slightly lower pH (4.90) of broccoli powder extractthan the normal pH of goat meat. The cooking yield was not signi-cantly different in any of the formulations tested. Total phenolics in

concentrations of broccoli powder and BHT.BPE nuggets and BHT nuggets was signicantly higher (Pb0.05)with respect to control nuggets. In BPE nuggets, phenolic content in-crease was correlated to the amount of BPE added and product

ferent concentrations of broccoli powder and BHT.

gets, TBARS number decreased with the higher levels of extract

Table 2Effect of broccoli powder extract and BHT on pH, product yield and total phenolics ofgoat meat nuggets (MeanSE).

Treatment pH Cooking yield Total phenolics(GAE) mg/g

Control nuggets 6.170.02a 93.660.33 0.060.01d

BPE1 nuggets 6.160.01a 93.670.42 0.090.01c

BPE 1.5 nuggets 6.070.01b 93.520.48 0.120.01b

BPE 2 nuggets 5.930.02c 93.690.39 0.160.01a

BHT nuggets 6.180.01a 93.310.26 0.160.01a

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meatnuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggetswith BHT.Mean values with different superscripts in the same column differ signicantly(Pb0.05).n=6.

Table 4Effect of broccoli powder extract and BHT on sensory characteristics of goat meat nug-gets (MeanSE).

Treatment Appearance Flavour Texture Juiciness Overallacceptability

Controlnuggets

7.230.05 7.060.6 7.150.08 7.070.07 7.180.05

BPE 1nuggets

7.220.06 7.050.08 7.030.07 7.130.04 7.080.06

BPE 1.5nuggets

7.180.06 7.030.06 7.010.06 7.150.05 7.110.06

BPE 2 nuggets 7.120.04 6.940.07 7.020.06 7.170.05 7.050.07BHT nuggets 7.180.05 7.020.08 6.990.07 7.140.05 7.060.06

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meatnuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggetswith BHT.None of the mean value within a parameter differed signicantly.n=30.

Table 5

183R. Banerjee et al. / Meat Science 91 (2012) 179184containing 2% BPE had similar total phenolics to the BHT nuggets. Thehigher level of phenolics in goat meat nuggets indicates their nutri-tional enrichment due to added broccoli powder extract (Leheska etal., 2006).

3.5. Instrumental colour

Lovibond tintometer colour values of the control nuggets, BPEnuggets and BHT nuggets are presented in Table 3. There were no sig-nicant differences (P>0.05) in the redness, yellowness and huevalues among all products. Incorporation of BPE at 1.5 and 2% levelssignicantly decreased (Pb0.05) chroma value. Control nuggets,BHT nuggets and BPE1 nuggets had almost similar chroma values.But, yellowness and chroma values of products with BPE slightly de-creased at higher levels. This could be attributed to the slightly grey-ish colour of the broccoli powder extract. According to Naveena et al.(2008) incorporation of pomegranate rind powder extracted resultedin slightly darker chicken patties. Mitsumoto, O'Grady, Kerry, and JoeBuckley (2005) have reported the discolouration of chicken meat pat-ties with addition of natural antioxidants like tea catechins.

3.6. Sensory analysis

There were no signicant differences in the organoleptic charac-teristics of all the products (Table 4). Appearance, avour, texture,juiciness and overall acceptability scores of control nuggets, BPE nug-gets and BHT nuggets were almost similar and incorporation of broc-coli powder extract did not make marked changes in any of theattributes.

3.7. TBARS number

Total phenolics, radical scavenging activity and reducing powder

estimation indicate that broccoli powder has good antioxidant

Table 3Effect of broccoli powder extract and BHT on instrumental colour value of goat meatnuggets (MeanSE).

Treatment Redness Yellowness Hue Chroma

Control nuggets 2.830.08 3.230.06 50.342.36 4.310.04a

BPE1 nuggets 2.800.05 3.200.03 49.821.17 4.250.03ab

BPE 1.5 nuggets 2.770.03 3.100.09 51.732.04 4.160.06bc

BPE 2 nuggets 2.730.03 3.050.07 51.311.47 4.100.05c

BHT nuggets 2.800.06 3.200.04 51.161.83 4.250.04ab

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meatnuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggetswith BHT.Mean values with different superscripts in the same column differ signicantly(Pb0.05).n=6.with signicant effect at 2% level and its value was similar to theproduct with 100 ppm BHT. The antioxidant capacity of broccoli ex-tracts could be attributable to presence of natural antioxidants(Heimler, Vignolini, Dini, Vincieri, & Romani, 2006; Podsedek,2007). Broccoli contains high amounts of bioactive phytochemicals,phenolic compounds and nutrients (Jeffery et al., 2003; Moreno,Carvajal, Lpez-Berenguer, & Garca-Viguera, 2006).The antioxidantactivity of phenolic compounds is mainly due to their redox proper-ties, which can play an important role in adsorbing and neutralizingfree radicals, quenching singlet oxygen, or decomposing peroxides(Cao, Soc, & Prior, 1997).

4. Conclusion

The results of the present study revealed that broccoli powder isbestowedwith phenolic compounds which have excellent free radicalscavenging activity and reducing power. Incorporation of broccolipowder extracts at 1 and 2% level which is equivalent to 0.1 and0.2% broccoli powder signicantly increases the phenolic contents inpotential. So its efciency in controlling lipid oxidation of goat meatnuggets was evaluated during refrigerated storage against controlnuggets and BHT nuggets. Thiobarbituric acid reactive substancenumber of all the products increased signicantly with the advance-ment of storage period (Table 5). However, these values were wellbelow the acceptable limits of 12 mg malonaldehyde per kilogrammeat (Witte et al., 1970). Among different goat meat nuggets, controlhad signicantly higher (Pb0.05) TBARS number. Among BPE nug-Effect of broccoli powder extract and BHT on TBARS number (mg malonaldehyde/kg)of goat meat nuggets during refrigerated storage (MeanSE).

Treatment 0th day 4th day 8th day 12th day 16th day

Control 0.310.02eA

0.470.02dA

0.700.01cA

0.970.01bA

1.180.02aA

BPE 1nuggets

0.280.03eAB

0.450.02dAB

0.670.01cA

0.940.01bAB

1.090.02aB

BPE 1.5nuggets

0.240.01eBC

0.400.01dB

0.640.02cA

0.870.03bB

0.990.02aC

BPE 2nuggets

0.190.02eC

0.320.02dC

0.530.04cB

0.760.04bC

0.910.02aD

BHTnuggets

0.190.02eC

0.310.02dC

0.520.04cB

0.750.03bC

0.920.02aD

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meatnuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggetswith BHT.Mean values with different superscripts in the same column and row differsignicantly (Pb0.05).n=6.

goat meat nuggets and can act as a source of natural antioxidants. Al-though instrumental colour redness of products decreases at higherlevel of broccoli powder extract, upon sensory evaluation no differ-ence was perceived as compared to control. Storage study of theproducts shows that broccoli powder extract signicantly reducesthe lipid peroxidation similar to the 100 ppm BHT thus improvingthe product quality and stability.

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Antioxidant effects of broccoli powder extract in goat meat nuggets1. Introduction2. Materials and methods2.1. Raw materials2.2. Detailed study2.3. Product processing2.4. Analytical procedure2.4.1. Estimation of total phenolics2.4.2. Radical Scavenging activity using DPPH assay2.4.3. FRAP assay2.4.4. pH and cooking yield2.4.5. Instrumental colour2.4.6. TBARS number

2.5. Sensory analysis of goat meat patties2.6. Statistical analysis

3. Results and discussion3.1. Total phenolics3.2. DPPH free radical scavenging activity3.3. FRAP assay3.4. pH, product yield and total phenolics3.5. Instrumental colour3.6. Sensory analysis3.7. TBARS number

4. ConclusionReferences