Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability

Abstract

The current study aimed to utilize the mosambi peel, a by-product of the juice industry in buffalo meat products to enhance their functional and physicochemical properties and more importantly the fiber content of meat. Sausages and patties were prepared from buffalo meat incorporated with mosambi peel powder (MPP) and were evaluated for various physicochemical, cooking, and sensory qualities along with storage stability. The lean meat was replaced with MPP at a concentration of 0, 2, 4, 6, and 8 %. The addition of MPP enhanced the fiber content of both sausages and patties and along with the fat and moisture content. A decrease in red color and increases in yellow color was observed as indicated by the decrease in L and a* value and increase in b* value. High cooking yield and emulsion stability with less dimensional change indicated that incorporation of MPP enhanced the cooking qualities of both sausages and patties. It was also observed that MPP incorporated sausage and patties had a hard texture compared to the control. Up to 6 % MPP concentration the product had good overall acceptability and but decreased beyond 6 %. Storage stability in terms of thiobarbituric acid, yeast, and mold and total plate count showed that incorporation of MPP increased the shelf life of sausages and patties. It was concluded that MPP has the potential to be used as a functional ingredient in meat products as MPP enhanced fiber content and the functional properties along with improved storage stability of meat products.