Storage Stability of Functional Restructured Goat Meat Blocks Stored in Aerobic Packaging under Refrigerated Conditions
DOI:
https://doi.org/10.48165/jms.2026.21.02.04Keywords:
Restructured meat, lipid oxidation, microbial quality, sensory attributes, aerobic packagingAbstract
This study assessed the storage stability of functional restructured goat meat blocks (RGMB) stored in aerobic packaging under refrigerated conditions (4±2 °C). Three RGMB samples, viz., control (C-RGMB without jamun seed powder and papaya rind powder), positive control (PC-RGMB with 3% jamun seed powder), and treatment (T- 3% jamun seed powder and 2% papaya rind powder) were prepared and developed blocks were stored in low-density polyethylene (LDPE) bags under aerobic packaging under refrigeration (4±2 °C). The samples were analyzed for pH, lipid oxidation parameters, microbial quality, and sensory evaluation at 7-day intervals until 28 days. The pH value of RGMB showed an increasing trend with the elapse of storage time, with the lowest value recorded at 0 days and the highest pH value at 28 days for the respective RGMB samples. Thiobarbituric acid reactive substances (TBARS) value of all RGMB samples (C, PC, and T) increased significantly (p < 0.05) with increasing storage period from 7 days onwards. The SPC count of RGMB increased significantly with storage duration, and each sample reached its highest value after 28 days. Throughout the storage, T samples recorded the lowest SPC count, followed by PC and C, with the following trend: T < PC < C. From 14 days onward, a significantly higher overall acceptability was recorded for T samples as compared to PC and C samples.
Downloads
References
Ahmad, S. R., Sharma, B. D., Irshad, A., Kumar, R. R., Malav, O. P., & Talukder, S. (2021). Effect of aerobic storage on quality of functional restructured buffalo meat fillets enriched with dietary fibre and antioxidants. Journal of Food Processing and Preservation, 45(1), e15072.
Awad, A. M., Kumar, P., Ismail-Fitry, M. R., Jusoh, S., Ab Aziz, M. F., & Sazili, A. Q. (2021). Green extraction of bioactive compounds from plant biomass and applications in meat. Antioxidants, 10(9), 1465. https://doi.org/10.3390/antiox10091465
Awad, A. M., Kumar, P., Ismail-Fitry, M. R., Jusoh, S., Ab Aziz, M. F., & Sazili, A. Q. (2022). Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation, 46(8), e16796.
Balyan, U., & Sarkar, B. (2017). Aqueous extraction kinetics of phenolic compounds from jamun (Syzygium cumini L.) seeds. International Journal of Food Properties, 20(2), 372–389.
Bari, T., Saeed, S., Tayyab, M., Anjum, A. A., & Mehmood, T. (2024). GC–MS bioactives profiling, antibacterial and cytotoxic potential of jamun (Syzygium cumini L.) extracts against Salmonella enteritidis. Pharmaceutical Chemistry Journal, 57(10), 1586–1592.
Bhat, Z. F., Kumar, S., & Kumar, P. (2015). Effect of aloe vera on the lipid stability and storage quality of chicken nuggets. Nutrition & Food Science, 45(1), 54–67.
Gadekar, Y. P., Sharma, B. D., Shinde, A. K., Das, A. K., & Mendiratta, S. K. (2017). Effect of functional ingredients on low-fat restructured goat meat products. Nutrition & Food Science, 47(5), 731–740.
Gadekar, Y. P., Sharma, B. D., Shinde, A. K., & Mendiratta, S. K. (2015). Restructured meat products: Production, processing and marketing—A review. Indian Journal of Small Ruminants, 21(1), 1–12.
Gadekar, Y. P., Sharma, B. D., Shinde, A. K., Verma, A. K., & Mendiratta, S. K. (2014). Effect of natural antioxidants on quality of cured, restructured goat meat product during refrigerated storage. Small Ruminant Research, 119(3), 72–80.
Gupta, S., & Sharma, B. D. (2017). Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices at refrigeration temperature. Nutrition & Food Science, 47(3).
Harzallah, A., Bhouri, A. M., Amri, Z., Soltana, H., & Hammami, M. (2016). Phytochemical content and antioxidant activity of different fruit parts juices of three figs (Ficus carica L.) varieties grown in Tunisia. Industrial Crops and Products, 83, 255–267.
Jamal, P., Akbar, I., Jaswir, I., & Zuhanis, Y. (2017). Quantification of total phenolic compounds in papaya fruit peel. Pertanika Journal of Tropical Agricultural Science, 40(1), 87–98.
Kantale, R. A., Kumar, P., Mehta, N., Chatli, M. K., Malav, O. P., Kaur, A., & Wagh, R. V. (2019). Comparative efficacy of synthetic and natural tenderizers on quality characteristics of restructured spent hen meat slices. Food Science of Animal Resources, 39(1), 121–138.
Keeton, J. T. (1983). Effect of fat and NaCl/phosphate levels on chemical and sensory properties of pork patties. Journal of Food Science, 48, 878–881.
Koniecko, E. S. (1979). Handbook for meat chemists. Avery Publishing Group.
Kumar, M., Zhang, B., Nishad, J., Verma, A., Sheri, V., Dhumal, S., & Radha. (2022). Jamun (Syzygium cumini (L.) Skeels) seed: Nutritional profile, functional food properties, health-promoting applications and safety aspects. Processes, 10(11), 2169.
Kumar, P., Abubakar, A. A., Ahmed, M. A., Hayat, M. N., Kaka, U., Pateiro, M., Sazili, A. Q., Hoffman, L. C., & Lorenzo, J. M. (2023). Pre-slaughter stress mitigation in goats: Prospects and challenges. Meat Science, 195, 109010.
Kumar, P., Ahmed, M. A., Hayat, M. N., Abubakar, A. A., Rahman, M. M., Ismail-Fitry, M. R., Kaka, U., & Sazili, A. Q. (2024). Ultrasound application and its effect on quality attributes of marinated goat meat. Indian Journal of Small Ruminants, 30(2), 293–298.
Kumar, P., Chatli, M. K., Mehta, N., Malav, O. P., Rathour, M., & Verma, A. K. (2018a). Antioxidant and antimicrobial efficacy of sapota powder in pork patties stored under different packaging conditions. Korean Journal for Food Science of Animal Resources, 38(3), 593–600.
Kumar, P., Mehta, N., Malav, O. P., Chatli, M. K., Rathour, M., & Verma, A. K. (2018b). Antioxidant and antimicrobial efficacy of watermelon rind extract in aerobically packaged pork patties stored under refrigeration. Journal of Food Processing and Preservation, 42, e13757.
Lohidas, J., Manjusha, S., & Glory Gnana Jothi, G. (2015). Antimicrobial activities of Carica papaya L. Journal of Plant Sciences, 15(2), 1179–1186.
Malav, O. P., Sharma, B. D., Talukder, S., Kumar, R. R., & Mendiratta, S. K. (2013). Shelf-life evaluation of restructured chicken meat blocks extended with sorghum flour and potato during refrigerated storage. International Food Research Journal, 20(1), 105–110.
Marina, Z., & Noriham, A. (2014). Quantification of total phenolic compounds and antioxidant potential of fruit peel extracts. International Food Research Journal, 21(5), 1925–1929.
Mireles-Arriaga, A. I., Ruiz-Nieto, J. E., Juárez-Abraham, M. R., Mendoza-Carrillo, M., & Martínez-Loperena, R. (2017). Functional restructured meat: Applications of plant-derived ingredients. Vitae, 24(3), 196–204.
Muhamad, S. A. S., Jamilah, B., Russly, A. R., & Faridah, A. (2017). In vitro antibacterial activities and composition of Carica papaya cv. Sekaki/Hong Kong peel extracts. International Food Research Journal, 24(3), 976–984.
Patel, P. R., & Rao, T. R. (2012). Antibacterial activity of underutilized fruits of jamun (Syzygium cumini L.). International Journal of Current Pharmaceutical Research, 4, 36–39.
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2019). Waste to wealth: A case study of papaya peel. Waste and Biomass Valorization, 10(6), 1755–1766.
Prasetya, A. T., Mursiti, S., Maryan, S., & Jati, N. K. (2018). Isolation and identification of active compounds from papaya plants and antimicrobial activity. IOP Conference Series: Materials Science and Engineering, 349, 012007.
Raja, W. H., Kumar, S., Bhat, Z. F., & Kumar, P. (2014). Effect of ambient storage on quality characteristics of aerobically packaged fish curls incorporated with different flours. SpringerPlus, 3, 106.
Reddy, G. B., Sen, A. R., Nair, P. N., Reddy, K. S., Reddy, K. K., & Kondaiah, N. (2013). Effects of grape seed extract on oxidative and microbial stability of restructured mutton slices. Meat Science, 95(2), 288–294.
Sharma, H., Sharma, B. D., Mendiratta, S. K., Talukder, S., & Ramasamy, G. (2014). Efficacy of flaxseed flour as bind-enhancing agent in restructured mutton chops. Asian-Australasian Journal of Animal Sciences, 27(2), 247–254.
Sheard, P. (2002). Processing and quality control of restructured meat. In Meat processing: Improving quality (pp. 332–358).
Singh, P. K., Kumar, S., Kumar, P., Bhat, Z. F., & Kumar, A. (2015). Effect of processed oats and clove oil on characteristics and storage quality of aerobically packaged chevon cutlets. Indian Journal of Small Ruminants, 21(1), 76–84.
Singh, H., Kumar, P., Abhinandh, K., Sharma, A., Wagh, R. V., & Mehta, N. (2026). Development of restructured goat meat slices incorporated with jamun (Syzygium cumini) seed powder. Indian Journal of Small Ruminants, 32(1), 119–123.
Snedecor, G. W., & Cochran, W. G. (1989). Statistical methods (8th ed.). Iowa State University Press.
Sobri, R. A. M., Fuad, N. H. M., Halim, F. A., Kumar, P., Adewale, M. A., Rahman, M. M., Rashedi, I. F. M., & Sazili, A. Q. (2023). Effect of ultrasound and oil palm frond extract on quality characteristics of marinated goat meat. Journal of Animal Research, 13(1), 1–11.
Sudheer, K., Mandal, P. K., Das, C., Pal, U. K., Santoshkumar, H. T., & Rao, V. K. (2011). Development of restructured chicken block utilizing gizzard and its refrigerated storage stability. Journal of Food Science and Technology, 48(1), 96–101.
Tak, Y., Kaur, M., Jain, M. C., Samota, M. K., Meena, N. K., Kaur, G., Kumar, R., Sharma, D., Lorenzo, J. M., & Amarowicz, R. (2022). Jamun seed: Bioactive constituents, nutritional value and health benefits. Polish Journal of Food and Nutrition Sciences, 72(3), 211–228.
Talukder, S., Sharma, B. D., Mendiratta, S. K., Malav, O. P., Sharma, H., & Gokulakrishnan, P. (2013). Development and evaluation of extended restructured chicken meat block incorporated with colocasia flour. Journal of Food Processing & Technology, 4, 207.
Umaraw, P., Verma, A. K., & Kumar, P. (2017). Barbari goats: Current status. In Sustainable goat production in adverse environments (Vol. II, pp. 29–40). Springer.
Watkins, P. J., Jaborek, J. R., Teng, F., Day, L., Castada, H. Z., Baringer, S., & Wick, M. (2021). Branched-chain fatty acids in the flavour of sheep and goat milk and meat: A review. Small Ruminant Research, 200, 106398.
Witte, V. C., Krause, G. F., & Bailey, M. E. (1970). A new extraction method for determining thiobarbituric acid value of pork and beef during storage. Journal of Food Science, 35, 582–585.
Published
Issue
Section
License
Copyright (c) 2026 Singh Harmanbir, Pavan Kumar, Rajesh V Wagh, Chanchal Singh
This work is licensed under a Creative Commons Attribution 4.0 International License.
