Formulation of Value Added Beef Meatballs with Pomegranate ( Punica granatum) Extract as a Source of Natural Antioxidant

The experiment was conducted to find out the effect of different levels of pomegranate extract and synthetic antioxidant (Beta Hydroxyl Anisole). Pomegranate extract at 0.1%, 0.2%, 0.3% was examined on fresh and preserved beef meatballs for 60 days storage period and evaluated for proximate, sensory, physicochemical, biochemical and microbiological quality. The experiment was conducted by factorial experiment in completely randomized design. CP, EE, raw and cooked pH value, sensory traits were increased significantly (p<0.05) and DM, Ash, FFA, POV, TBARS, TVC, TCC, TYMC were decreased significantly (p<0.05) in all treatments. Conversely, all sensory traits, CP, raw and cooked pH, cooking loss, TCC, and TYMC were decreased significantly (p<0.05) at different days of intervals. Hence, considering the sensory evaluation, nutrient quality, physicochemical properties, biochemical and microbial analysis 0.3% pomegranate extract can be recommended for a formulation of value-added beef meatball enriched with natural antioxidant.

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