Effect of Green Coffee Bean Extract on the Lipid Oxidative Stability and Storage Quality of Restructured Mutton Blocks Containing Colocasia esculenta, a Novel Binding Agent

Abstract

The study was undertaken to explore the possibility of utilization of Colocasia esculenta as a novel binding agent for restructured meat products. Restructured mutton blocks were used as a model and prepared by incorporating different levels of C. esculenta, viz. 1, 3 and 5%, and optimized at 3% level on the basis of various quality parameters. The binding agent proposed here suggests a high improvement in binding in addition to various functional properties. Restructured mutton blocks containing optimum level of C. esculenta (3%) were further treated with green coffee bean extract (GCB) as a novel natural preservative and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1 °C). Products containing GCB extract (1%) showed significantly (P < 0.05) higher acceptability with significantly (P < 0.05) lower TBARS (Thiobarbituric acid reacting substances) (mg malondialdehyde/kg) and FFA free fatty acid (% oleic acid) values. The restructured mutton blocks containing GCB extract (1%) also showed significantly (P < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g). The results showed herein indicate a promising industrial application of C. esculenta (3%) as a binding agent for restructured meat products and green coffee bean extract (1%) as a novel natural preservative for improved lipid oxidative stability and storage quality.