Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage

Abstract

ABSTRACT The influence of Moringa oleifera leaves extract (MOLE) on the nutritional properties, thiobarbituric acid reactive substances, microbial composition and physicochemical characteristics of mutton patties during refrigerated storage was explored. The mutton patties were processed by incorporating different amounts (1, 2, 3 and 5%) of MOLE except for the control sample. The inclusion of MOLE significantly increased (p < .05) the protein (21.75%), ash (2.73%), total phenolic (41.96 mg GAE/g) and total flavonoids (20.93 mg CE/g) contents of mutton patties while moisture and fat contents decreased during storage. Lipid oxidation and microbial growth significantly increased while pH values of raw patties decreased. The lightness (L*), redness (a*), yellowness (b*) and chroma (C*) values significantly decreased; while hue angle (H°) value increased. The inclusion of MOLE exhibited cooking yield and moisture retention values of 66.68 and 67.32, respectively. The study results show that MOLE can be utilised as natural antioxidant and preservative of mutton patties.