Effect of processed oats and clove oil on the characteristics and storage quality of aerobically packaged chevon cutlets

Abstract

To evaluate the possibility of utilization of processed oats and clove oil for the development of fibre-enriched designer chevon cutlets, four levels of oats (0, 2, 4 and 6%) were incorporated by replacing lean meat in the formulation. The products developed were assessed for various physico-chemical, sensory, texture and colour parameters. The pH, crude fibre, texture parameters and product yellowness value increased significantly (P<0.05) whereas flavour, juiciness and overall acceptability decreased significantly (P<0.05) with increasing level of oat incorporation. Based on various parameters, chevon cutlets containing 4% oats were found best and were further treated with clove oil (100 ppm) and aerobically packaged in low density polyethylene pouches and evaluated for storage quality for 15 days under refrigerated conditions (4±1° C). The products were analyzed for various physico-chemical, microbial and sensory parameters. Thiobarbituric acid reactive substances value, total plate count and psychrophillic count were increased significantly (P<0.05) whereas all the sensory parameters decreased significantly (P<0.05) with increasing days of storage. The product was successfully stored for 10 days under refrigerated conditions (4±1° C) without marked loss in quality.