Effect of natural antioxidants on the lipid stability of fluidised bed-dried mutton

Studies were carried out to develop a shelf stable meat product using natural antioxidants [Maillard reaction products (MRP’s) (60 mM/2 h), ascorbic acid (500 ppm) and spices (250 mg%)] using a combination of freeze-thaw and fluidised bed-drying (FT/FBD) processes. Products prepared with addition of varied combinations of additives, were evaluated for changes in chemical and organoleptic characteristics during storage at ambient temperature (25 ± 2 °C), to assess the shelf stability. Oxidative rancidity was evaluated by determining thiobarbituric acid reactive substance (TBARS), total carbonyls and non-haem iron values during storage. The results revealed an individual, as well as synergistic, antioxidant potential of natural antioxidants in enhancing the shelf life of FT/FBD mutton samples. A combination of natural antioxidants showed the minimum increase (p > 0.01) in rancidity values after 6 months of storage. Non-linear correlation regression analysis was performed between non-haem iron, TBARS and total carbonyls and a reciprocal logarithmic fit equation was established with standard errors of 0.0988, 0.7802 and correlation coefficients of 0.93, 0.931 for TBARS and total carbonyls, respectively. The product exhibited excellent organoleptic characteristics on a 9 point hedonic scale (8.2 ± 0.68) and required 8–10 min for reconstitution. It exhibited a shelf stability of 6 months under ambient temperature conditions. The critical water content and water activity were found to be 7.8 g/100 g and 0.47, respectively.