Quality characteristics and storage stability of emu meat nuggets formulated with finger millet (Eleusine coracana) flour

Abstract

Purpose – The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability. Design/methodology/approach – FMF was incorporated at 4, 6 and 8 per cent levels with replacement of emu meat in nuggets formulation and on the basis of various physico-chemical, instrumental colour and sensory parameters, 6 per cent FMF was selected as optimum. The functional emu meat nuggets incorporated with optimum level of FMF as well as control were aerobically packaged in low density polyethylene (LDPE) bags and stored for 21 days at refrigeration (4 ± 1°C) and evaluated for oxidative stability, microbiological quality and sensory attributes at regular interval of 7 days. Findings – The fat content showed significant (p < 0.05) decrease, whereas the crude fibre content increased significantly (p < 0.05) with the increasing levels of incorporation. The sensory scores for all the attributes in 6 per cent FMF-incorporated product were higher than control. During entire storage studies, the thiobarbituric acid reactive substances (TBARS), free fatty acid and peroxide value followed an increasing trend for control as well as treatment product; however, treatment showed a significantly (p < 0.05) lower value than control throughout the storage period. Standard plate count increased significantly (p < 0.05) for control and treatment product, but the counts were lower than the prescribed limits even on 21st day of storage. Practical implications – The developed products will have functional value by increasing the calcium and dietary fibre content by utilizing the minor cereals. This will be highly beneficial to both the agriculture and meat industry. Originality/value – The research findings demonstrated the use of FMF in the development of calcium- and fibre-enriched emu meat nuggets with improved oxidative stability.