Antioxidant Activity and Quality Attributes of Ostrich Meat Nuggets as Affected by Addition of Broccoli Powder

Abstract

Natural antioxidants are in great demand today due to both consumer preference and health concerns associated with the use of synthetic antioxidants, so this study was carried out to investigate the antioxidant compounds in broccoli powder (Bp) and to evaluate it as a source of natural antioxidants in ostrich nuggets production. The effect of addition of the Bp at different levels (0, 2, 4, 6 and 8%) on the most important of quality criteria (chemical composition, physical and sensory attributes) of ostrich nuggets compared with control and BHA (150 mg/kg) nuggets was investigated. Oxidative activity of Bp and ostrich nuggets contained Bp was evaluated by DPPH free radical scavenging , ABTS and ferric reducing power methods. The increased Bp levels resulted in a significant (p < 0.0) increase in ash and crude fiber and a decrease in the percentage of moisture, crude protein and fat. Bp had high amounts of polyphenols, flavonoid and glucosinolates (17.955, 56.56 and 9.15 mg/g, respectively). Broccoli powder was found to delay lipid peroxidation of ostrich nuggets as measured by TBA number, ostrich nuggets contained Bp (8%) has lower TBA value than control and BHA nuggets. Incorporation of broccoli powder resulted in significant decrease in cooking loss and shrinkage of ostrich nuggets and significantly (p < 0.05) increased in cooking yield compared with control and BHA nuggets. The results indicated that ostrich nuggets contained Bp at 8% has high antioxidant activity (DPPH%, ABTS % or reducing power) which was higher than the control sample and BHA nuggets. Sensory evaluation of ostrich nuggets indicated that all addition levels were well accepted in all organoleptic properties as compared to control sample. Consequently, it could be concluded that broccoli powder might be used instead of synthetic antioxidants, as the addition of broccoli powder up to 8% had no adverse effect on the organoleptic properties or without affecting the acceptability of ostrich nuggets. Thiobarbituric acid value and sensory attributes of ostrich nuggets was lower (p < 0.05) than control throughout the refrigerated storage at 4oC for 15 day. It can be concluded that broccoli powder as a natural source of antioxidants can be recommended to increase the shelf life of food products containing fats and oils, which is safe and can impart health benefits to the consumer.