Improving the quality and shelf-life of chevon meatballs by incorporating fruit and fruit by-products

In this study the anti-oxidant and antimicrobial effect of fruit, viz. starfruit (Averrhoa carambola) and guava (Psidium guajava) and fruit by-product, viz. watermelon (Citrullus lanatus) rind were studied to evaluate the quality and shelf-life of chevon meatballs. The fruit and fruit by products were incorporated in the meatball mixture in dry powder form at the rate of 1.0%, 1.5% and 2.0% based on w/w basis. In addition, the effect of these powders on the physico-chemical characteristics, textural profile and sensory attributes were also analyzed. For storage studies, the product was stored at refrigeration temperature (4 +/- 1 degrees C) for a period of 21 days. The treated samples had a significantly lowered values for Thiobarbituric Acid Reacting Substances (TBARS) and an improved microbiological quality. Effect of fruit and fruit by-product powder on the proximate parameters, physico-chemical characteristics and textural profile attributes of the chevon meatballs was significant but with a few exceptions. The treated products, compared to control, had better physico-chemical properties, desirable textural properties and enhanced sensorial characteristics. These attributes together indicated that starfruit powder, guava powder and watermelon rind powder can be added to chevon meatball mixtures to create products which not only have better quality and acceptability but an improved shelf-life and has the potential to perform as a functional food.