Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature

Abstract

In quest of phytopreservatives, the present experiment was designed to explore potential of edible mushroom extract for storage stability of chevon nuggets. Mushroom extract was added in the formulation at the rate of 0% (control), 5% (T1), 7.5% (T2), and 10% (T3). The shelf-life of products were compared with a control without extract. Physicochemical, antioxidant potential, oxidative changes, microbial quality, and sensory characteristics of these nuggets under refrigeration were assessed for 15 days. The results revealed that incorporation of mushroom extract significantly enhanced the total phenolic and DPPH radical scavenging efficacy of nuggets. Peroxide and TBARS values were also significantly ( $P<0.05$ ) lower in treatments. Incorporation of extract did not affect the pH, water activity, and sensory characteristics. The microbial proliferation was also significantly ( $P<0.05$ ) restricted during storage in treatments. Significant differences were evident at 7.5% level of incorporation (T2) which did not differ from that of 10% incorporation (T3). It can be concluded that incorporation of mushroom extract at 7.5% in chevon nuggets efficiently controls deteriorative changes up to 15 days of storage at refrigeration without affecting its sensory quality.