The aim of this study was to evaluate the efficacy of clove oil on the oxidative stability and microbial quality of almond and walnut fortified chevon nuggets. The chevon nuggets were aerobically packaged in low density polyethylene pouches along with control and storage quality was evaluated for 21 days under refrigerated conditions (4±1oC). The products were analyzed for oxidative stability, microbiological and sensory parameters. A non significant (P>0.05) effect of clove oil was recorded on pH on day 0 of storage and pH values of all chevon nuggets increased significantly (P<0.05) at the progressive storage intervals. An increasing trend in FFA and TBARS values was observed in all preparations at the subsequent storage intervals but optimized chevon nuggets containing clove oil (0.1%) maintained a significantly (P<0.05) lower FFA and TBARS values throughout the storage period than other treatments. Clove oil (0.1%) treated preparations also recorded significantly lower total plate count, psychrotropic counts and yeast and mould counts than without clove oil preparations. The chevon nuggets without clove oil treatment showed deterioration on 14th day of refrigerated storage. However, clove oil treated nuggets were found acceptable upto 14th days of refrigeration storage (4±1oC).
Chevon, Nuggets, Oxidative stability, Clove oil, Refrigerated Storage.
Share This Article
© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.