Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder

Abstract

Purpose – The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects. Design/methodology/approach – Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging. Findings – Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration. Research limitations/implications – Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body. Practical implications – This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products. Originality/value – Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.