Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration

Abstract

The present work was conducted to develop the functional mutton meat balls (MMB) by incorporation of tomato powder (TP).mMB developed with the incorporation of TP at the level of 3% and 6% were packaged in laminates under normal and vacuum conditions. The product was analysed at three storage intervals (0, 10 & 20days) under refrigeration (4±1°C). The vacuum packed product showed significantly (p≤0.05) higher acceptability than normal package. The overall acceptability of mMB under normal conditions decreased significantly (p≤0.05) than vacuum package during storage. Total phenolic content and DPPH scavenging activity showed a significant (p≤0.05) decrease with storage time. TBARS value and FFA (%) increased to lesser extent in vacuum packed comparatively to normal packed mMB during storage. The proximate values were better retained in vacuum packed than normal packed mMB during storage.