Abstract
Pomegranate rind powder (PRP) was incorporated at three different levels (2, 4 and 6%) in buffalo meat (carabeef) nuggets. Effects of different incorporation levels on physicochemical, sensory attributes, color, and antioxidant capacity of carabeef nuggets were evaluated. The pH, emulsion stability, cooking yield, crude protein, ether extract, ash content and moisture content decreased significantly (p < 0.05) with the increase in PRP level, however there was a significant (p < 0.05) increase in crude fiber and antioxidant capacity. Buffalo meat nuggets prepared at 4% incorporation level of pomegranate rind powder were considered the best in terms of overall acceptability as per the sensory score. The standardized final product was then packed under aerobic and vacuumized conditions along with control sample and stored at refrigerator temperature for upto 14 days, which showed no profound change in sensory properties and other quality attributes during the cold storage period.
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