Optimization and Storage Stability of Flaxseed Flour Incorporated Chevon Nuggets Stored at 4±1°C
DOI:
https://doi.org/10.48165/jms.2026.21.02.07Keywords:
Chevon nuggets, DPPH (%) inhibition, Flaxseed flour, Total phenolic, Sensory attributes, Storage stabilityAbstract
The effect of flaxseed flour incorporation in chevon nuggets formulation was contemplated for both quality and acceptability. Chevon meat was replaced by flaxseed flour @ 2% (T1), 4% (T2) and 6% (T3) for preparing treatments that were analysed against control (C) without flaxseed flour. Results revealed significant increase in fat, dietary fibres, carbohydrate ash and overall acceptability without affecting the cooking yield and sensory attributes like colour and appearance, flavour, texture, juiciness. The most acceptable treatment (T3 with 6% flaxseed flour) and control were further evaluated for their storage stability at refrigerated conditions. The physico-chemical, antioxidant (Total phenolic content, DPPH (%) inhibition), lipid oxidation evaluation, microbial quality and sensory assessment was done at a regular interval of 5 days. During storage treatment evinced significantly better storage stability than control. Sensory evaluation revealed better acceptability of the treatment than control. Thus, it can be concluded that flax seed flour can be successfully used in chevon nuggets formulation upto 6% level with better dietary fibre content and antioxidant potential without compromising its sensory acceptability.
Downloads
References
AOAC. (2000). Official methods of analysis (17th ed.). Association of Official Analytical Chemists.
APHA. (1984). Compendium of methods for the microbiological examination of foods (2nd ed.). American Public Health Association.
Arshad, M. S., Imran, A., Nadeem, M. T., Sohaib, M., Saeed, F., Anjum, F. M., Kwon, J. H., & Hussain, S. (2017). Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants. Lipids in Health and Disease, 16(1), 108.
Bilek, A. E., & Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Science, 82(4), 472–477.
Chouikhi, A., Ktari, N., Slima, S. B., Trabelsi, I., Bendali, F., & Ben Salah, R. (2023). Effects of a novel linseed polysaccharide on beef sausage properties. Polymers, 15(4), 1014.
Ciobanu, M. M., Manoliu, D. R., Ciobotaru, M. C., Flocea, E. I., & Boișteanu, P. C. (2025). Dietary fibres in processed meat: A review on nutritional enhancement, technological effects, sensory implications and consumer perception. Foods, 14(9), 1459.
Cocaro, E. S., Laurindo, L. F., Alcantara, M., Martins, I. B. A., Junior, A. A. B., & Deliza, R. (2020). The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects. Food Science and Technology International, 26(2), 105–112.
Dong, P., Xiao, L., Fan, W., Yang, H., Xu, C., Qiao, M., Zhu, K., Wu, H., & Deng, J. (2025). Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs. Food Science and Technology International, 31(1), 48–58.
Duman, M. (2022). Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour. Food Science and Technology, 42, e27920.
Ghafouri-Oskuei, H., Javadi, A., Asl, M. R. S., Azadmard-Damirchi, S., & Armin, M. (2020). Quality properties of sausage incorporated with flaxseed and tomato powders. Meat Science, 161, 107957.
Ghafouri-Oskuei, H., Javadi, A., Saeidi-Asl, M. R., Azadmard-Damirchi, S., Armin, M., Riazi, F., & Savadkoohi, S. (2022). Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder. Meat Science, 187, 108750.
Huang, X., Wang, N., Ma, Y., Liu, X., Guo, H., Song, L., Zhao, Q., Hai, D., Cheng, Y., Bai, G., & Guo, Q. (2024). Flaxseed polyphenols: Effects of varieties on its composition and antioxidant capacity. Food Chemistry X, 23, 101597.
Kato, K., Terao, S., Shimamoto, N., & Hirata, M. (1988). Studies on scavengers of active oxygen species. 1. Synthesis and biological activity of 2-O-alkylascorbic acids. Journal of Medicinal Chemistry, 31(4), 793–798.
Koniecko, R. (1979). Handbook for meat chemists. Avery Publishing Group.
Kumar, P., Mehta, N., Malav, O. P., Chatli, M. K., Rathour, M., & Verma, A. K. (2018). Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4 ± 1°C). Journal of Food Processing and Preservation, 42(10), e13757.
Li, Y. P., Bai, R., Feng, L., Kang, Z. L., Xu, G. H., & Ma, H. J. (2022). Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced-fat pork batter. International Journal of Food Science & Technology, 57(10), 6399–6408.
Lorenc, F., Jarošová, M., Bedrníček, J., Smetana, P., & Bárta, J. (2022). Structural characterization and functional properties of flaxseed hydrocolloids and their application. Foods, 11(15), 2304.
Manoliu, D. R., Ciobotaru, M. C., Ciobanu, M. M., & Boișteanu, P. C. (2025). Development and characterization of meat-based pasta enriched with apple and sugar beet fibers. Foods, 14(22), 3837.
Morris, D. (2003). Flax: A health and nutrition primer. Flax Council of Canada.
Novello, D., Schiessel, D. L., Santos, E. F., & Pollonio, M. A. R. (2019). The effect of golden flaxseed and by-product addition in beef patties: Physicochemical properties and sensory acceptance. International Food Research Journal, 26(4), 1237–1248.
Nurymkhan, G., Kalibekkyzy, Z., Orynbekov, D., Assenova, B., Kambarova, A., Dautova, A., ... & Okuskhanova, E. (2025). The effect of a multi-component plant supplement on the nutritional value of meat patties. Processes, 13(10), 3171.
Shim, Y. Y., Gui, B., Wang, Y., & Reaney, M. J. (2014). Flaxseed (Linum usitatissimum L.) oil processing and selected products. Trends in Food Science & Technology, 43(2), 162–177.
Singh, C., Singh, V. P., Umaraw, P., Verma, A. K., & Vihan, V. (2025). Optimization of ethanolic extract of Hylocereus undatus peel in chevon batter: Evaluation of physico-chemical, antioxidant, and antimicrobial properties. Food Control, 111950.
Singh, K. K., Mridula, D., Rehal, J., & Barnwal, P. (2011). Flaxseed: A potential source of food, feed and fiber. Critical Reviews in Food Science and Nutrition, 51(3), 210–222.
Singh, V. P., Verma, A. K., Umaraw, P., Roy, D., & Rawat, S. (2021). Quality and storage life of sorpotel using finger millet. Indian Journal of Small Ruminants, 27(1), 100–104.
Snedecor, G. W., & Cochran, W. G. (1994). Statistical methods (6th ed.). Oxford & IBH Publishing.
Suleman, R., Choudhary, H., Garcia-Galicia, I. A., Ismail, T., Qamar, M., Zahoor, M. A., Zulfiqar, S., Mohamed Ahmed, I. A., & Aljobair, M. O. (2025). Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties. Cogent Food & Agriculture, 11(1), 2444340.
Suleman, R., Choudhary, H., Waseem, M., Alshammari, J. M., Muzamil, M., Liu, H., Ismail, T., Khan, M. A., Qamar, M., & Tutu, C. O. (2025). Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties. Food Chemistry X, 25, 102098.
Troutt, E. S., Hunt, M. C., Johnson, D. E., Claus, J. R., Kastner, C. L., & Kropf, D. H. (1992). Characteristics of low-fat ground beef containing texture-modifying ingredients. Journal of Food Science, 57(1), 19–24.
Umaraw, P., Singh, V. P., & Verma, A. K. (2024). Effect of addition of mango seed extract on storage stability of chevon meatballs at refrigeration temperature. Foods, 13(5), 676.
Valenzuela-Melendres, M., Camou, J. P., Torrentera-Olivera, N. G., Viuda-Martos, M., & González-Rios, H. (2018). Nutritional quality of beef patties with added flaxseed and tomato paste. CyTA–Journal of Food, 16(1), 263–270.
Verma, A. K., Umaraw, P., & Singh, V. P. (2023). Effect of mushroom extract on storage stability of chevon nuggets at refrigerated temperature. Journal of Food Processing and Preservation, 2023(1), 8972331.
Verma, S., Verma, A. K., Umaraw, P., Singh, V. P., & Pratap, J. (2026). Essential oils as a natural preservative for extension of storage stability of chicken meat nuggets. Nutrition & Food Science, 56(2), 480–501.
Verma, S., Verma, A. K., Umaraw, P., Singh, V. P., Vihan, V., & Singh, C. (2022). Development and evaluation of quality characteristics of meat nuggets prepared with inclusion of Nelumbo nucifera root powder. Journal of Animal Research, 12(2), 205–214.
Waszkowiak, K., & Rudzińska, M. (2014). Effect of flaxseed meals and extracts on lipid stability in a stored meat product. Journal of the American Oil Chemists' Society, 91(6), 979–987.
Witte, V. C., Krause, G. F., & Bailey, M. E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science, 35(5), 582–585.
Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., & Enser, M. (2004). Effects of fatty acids on meat quality: A review. Meat Science, 66(1), 21–32.
Yogesh, K., Langoo, B. A., Sharma, S. K., & Yadav, D. N. (2015). Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder. Journal of Food Science and Technology, 52(3), 1610–1617.
Zajac, M., Kulawik, P., Tkaczewska, J., Migdał, W., & Pustkowiak, H. (2017). Increasing meat product functionality by the addition of milled flaxseed (Linum usitatissimum). Journal of the Science of Food and Agriculture, 97(9), 2865–2874.
Zhang, S., Chen, Y., McClements, D. J., Hou, T., Geng, F., Chen, P., Chen, H., Xie, B., Sun, Z., Tang, H., & Deng, Q. (2023). Composition, processing, and quality control of whole flaxseed products used to fortify foods. Comprehensive Reviews in Food Science and Food Safety, 22(1), 587–614.
Published
Issue
Section
License
Copyright (c) 2026 Hemant Pratap Singh, Pramila Umaraw, Akhilesh K Verma, V P Singh, Ruma Devi, Ruma Devi
This work is licensed under a Creative Commons Attribution 4.0 International License.
