Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat

The antioxidant effect of curry leaf powder (CLP) was determined by assessing the formation of lipid peroxides, free fatty acids (FFA) and thiobarbituric acid substances (TBARS) in raw ground and cooked goat meat patties during refrigerated storage. pH, water holding capacity and cooking loss per cent were not affected by curry leaf powder when added in raw ground goat meat. Fresh goat meat with CLP had acceptable odour up to 5 days whereas in control sample it was up to 3 days. Raw goat meat with CLP had significantly lower free fatty acids content than control during 9 days refrigerated storage. CLP significantly inhibited the rate of lipid peroxides and TBARS formation in raw meat than control. CLP in cooked goat meat patties showed significant antioxidant effect as indicated by TBARS values measured by distillation as well as extraction method. CLP did not affect microbial population in raw and cooked goat meat during entire storage period. These results show that CLP at concentrations as low as 0.2% is a very effective inhibitor of primary and secondary oxidation products in raw ground and cooked goat meat patties and has potential as a natural antioxidant in raw and cooked meat systems.