Meat Science 91 (2012) 179184

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Meat Science
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Antioxidant effects of broccoli powder extract in goat meat nuggets

Rituparna Banerjee a,, Arun K. Verma b, Arun K. Das b, V. Rajkumar b, A.A. Shewalkar a, H.P. Narkhede a
a
b

Department of Livestock Products Technology, NVC, Nagpur, 440006, India

GPT Lab, CIRG, Makhdoom, Farah, Mathura, U.P., 281122, India

a r t i c l e

i n f o

Article history:
Received 30 September 2011
Received in revised form 16 December 2011
Accepted 19 January 2012
Keywords:
Goat meat nuggets
Natural antioxidant
Broccoli powder
TBARS number

a b s t r a c t
The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in goat meat nuggets at three different levels 1, 1.5 and 2%, compared with control and butylated hydroxyl toluene (100 ppm
BHT). Total phenolics in 5 mg broccoli powder was higher (P b 0.05) than 100 ppm BHT. Free radical scavenging activity of 2.25 mg and 3 mg broccoli powder was found similar to 50 and 100 ppm BHT. Reducing power
of 10 mg broccoli powder was comparable to the 100 ppm BHT. Incorporation of 1.5 and 2% BPE decreased
(P b 0.05) the pH value of the products. Total phenolics in product with 2% BPE was similar to BHT nuggets.
Chroma value of products with 1.5 and 2% BPE was lower (P b 0.05) than control and BHT nuggets. Thiobarbituric acid reactive substances number of BPE nuggets was lower (P b 0.05) than control throughout the storage. Thus 2% BPE can be used as natural antioxidant in goat meat nuggets without affecting product
acceptability.
2012 Elsevier Ltd. All rights reserved.

1. Introduction
Oxidation of lipid and auto-oxidation are one of the major causes of
quality deterioration and reduced shelf life of meat products. This may
produce changes in meat quality parameters such as colour, avour,
odour, texture and even nutritional value (Fernandez, Perej-Alvarez, &
FernandezLopez, 1997). Meat mincing, cooking and other processing
prior to refrigerated storage disrupt muscle cell membranes facilitating
the interaction of unsaturated lipids with pro-oxidant substances such
as non-haem iron, accelerating lipid oxidation leading to rapid quality
deterioration and development of rancidity (Tichivangana & Morrissey,
1985). Initially lipid oxidation in meat products results cardboard avour
and progresses with development of painty, rancid and oxidized avour
(Angelo, Crippen, Dupuy, & James, 1990). Susceptibility of muscle tissue
to lipid oxidation is also related to the degree of lipid unsaturation, muscle type, animal diet, additives such as salt, cooking method, manner of
storage and pH of the muscle (Kanner, 1994; Rhee & Ziprin, 2001).
The rate and extent of oxidative deterioration can be reduced
through various means like curing, vacuum packaging, modied atmosphere packaging and most importantly adding synthetic or natural antioxidants. Although synthetic antioxidants such as butylated
hydroxytoluene (BHT) and butylated hydroxy anisole (BHA) have
been used extensively, recent studies have implicated them to have
toxic effects (Lindenschmidt, Tryka, Goad, & Witschi, 1986; Shahidi,
Janita, & Wanasundara, 1992). These ndings together with consumer interest in natural food additives have reinforced the need for

Corresponding author. Fax: + 91 712 2510883.

E-mail address: rituparnabnrj@gmail.com (R. Banerjee).
0309-1740/$ see front matter 2012 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2012.01.016

effective antioxidants from natural sources as an alternative to prevent deterioration of meat products during processing and storage.
Fruits and vegetables are rich sources of antioxidants (Phillips et al.,
1993; Slattery et al., 2000) and can serve as a source of natural antioxidants for meat products. These antioxidants include fat-soluble vitamins and precursors, such as tocopherols and carotenoids, as well as
the water-soluble vitamin ascorbic acid, and avonoids. Application
of plant extracts in meat products as natural antioxidants have been
attempted by different researchers. The antioxidant and antimicrobial
potential of pomegranate peel and seed extract in chicken products
was investigated by Kanatt, Chander, and Sharma (2010). The efcacy
of pomegranate juice, pomegranate rind powder extract and butylated hydroxyl toluene as antioxidants in cooked chicken patties during
refrigerated storage was observed by Naveena, Sen, Vaithiyanathan,
Babji, and Kondaiah (2008). Tea catechins were found to be more efcient than -tocopherol (both applied at 300 mg/kg level) in inhibiting minced muscle lipid oxidation in fresh meats, poultry and sh
(Tang, Sheehan, Buckley, Morrissey, & Kerry, 2001). Lau and King
(2003) reported that the addition of grape seed extract to dark poultry meat patties at 1.0 and 2.0% levels effectively inhibited the development of TBARS, with treated samples having 10-fold lower TBARS
number compared to untreated control.
Epidemiological studies have identied specic phytochemicals in
Brassica vegetables that may confer protection against certain degenerative diseases such as cancer (Finley, 2003; Matusheski et al., 2006). Certain cruciferous vegetables of the genus Brassica including cauliower,
broccoli, cabbage, and Brussels sprouts have been studied extensively
as they are rich sources of antioxidants including carotenoids, tocopherols, ascorbic acid, and avonoids, vitamins, and bre but contain little
fat and energy (Kurilich et al., 1999; Mukherjee, Gangopadhyay, & Das,

180

R. Banerjee et al. / Meat Science 91 (2012) 179184

2008). Although not yet reported in the literature, broccoli or broccoli

extracts, being a rich source of various phenolic compounds could therefore be incorporated in meat products as a source of natural antioxidants
to prolong quality and stability. In the present study, antioxidant potential of broccoli powder extract (BPE) in goat meat nuggets was evaluated and compared to BHT. The quality and acceptability of the products
were determined.

steel mould. Mould was covered with lid and tied with thread and
steam cooked for pre-standardized 35 min to achieve an internal temperature of about 85 C. Goat meat blocks so obtained were sliced and
cut into pieces to get nuggets (~1.5 1.5 1.5 cm3) and analyzed for
various physicochemical, colour and sensory characteristics. The products were aerobically packaged in a bags and kept at refrigerated temperature to evaluate the antioxidant activity of broccoli powder extract.

2. Materials and methods

2.4. Analytical procedure

2.1. Raw materials

2.4.1. Estimation of total phenolics

The concentration of phenolic compounds in the broccoli powder
extracts and BHT was determined by the F-C method as described by
Singleton and Rossi (1965). In a 0.1 ml of different dilutions of extract,
0.75 ml of FolinCiocalteau reagent was added and nal volume was
made ten times with distilled water (7.65 ml). After 5 min, 0.75 ml of
a sodium carbonate solution (7.5%) was added to each tube. The
tubes were incubated for 90 min at room temperature in the dark
and absorbance was measured at 725 nm (Hitachi, U-28000 Spectrophotometer, Tokyo, Japan) against a blank. A standard curve was plotted using different concentrations of gallic acid, and the amount of total
phenolics was calculated as gallic acid equivalents (GAE) in mg/g of
plant materials. Total phenolics in cooked goat meat nuggets was analyzed by using the FolinCiocalteu assay (Escarpa & Gonzalez, 2001)
with slight modications. Five grams of cooked product was homogenized with 25 ml of 70% acetone and kept overnight for extraction at
refrigeration temperature. Suitable aliquots of extracts were taken in
a test tube and the volume was made to 0.5 ml with distilled water followed by the addition of 0.25 ml F-C (1 N) reagent and 1.25 ml sodium
carbonate solution (20%). The tubes were vortex mixed and the absorbance recorded at 725 nm after 40 min.

Dressed and deboned goat meat procured from local market, Nagpur, India was packed in clean Low Density Polyethylene bags and
quickly brought to the laboratory of Department of Livestock Products
Technology and stored frozen at 18 C till further use. Other additives
used were sodium chloride, sodium tripolyphosphate, sodium nitrite,
BHT, rened vegetable oil, condiments (onion and garlic paste), rened
wheat our and spice mix. Fresh broccoli was purchased from local
market and dried after ne chopping in an oven at 50 C. After drying,
ne powder of broccoli was prepared using home mixer. Ten grams of
broccoli powder was added in 100 ml boiled distilled water and left for
1 h followed by ltration through Whatmann No 1 lter paper to get
extract. The formulation of control product and products prepared
with broccoli powder extract and with BHT is given in Table 1.
2.2. Detailed study
In the present study antioxidant potential of different concentration of broccoli powder was evaluated against 50, 100 and 150 g
BHT.
2.3. Product processing
Frozen goat meat was thawed for 12 h in a refrigerator (4 1 C),
cut into small cubes and minced in a mincer (Electrolux, Model-9152,
Italy). Meat emulsion was prepared in a bowl chopper (Stadler Corporation, Mumbai) under controlled temperature (10 2 C). In a preweighed quantity of minced goat meat, salt, sodium tripolyphosphate,
and sodium nitrite were added and chopped for 23 min with simultaneous addition of ice akes. Rened sunower oil was slowly incorporated while chopping till it was completely dispersed in the batter.
Condiment paste, broccoli powder extract, dry spice mix and rened
wheat our were added. Chopping continued till uniform dispersion
of all the ingredients and desired consistency of the emulsion was
achieved. About 360 g of emulsion was taken and lled in stainless
Table 1
Formulation for goat meat nuggets prepared with Broccoli powder extract (BPE) and
butylated hydroxyl toluene (BHT).
Ingredient

Control
nuggets

BPE1
nuggets

BPE1.5
nuggets

BPE2
nuggets

BHT
nuggets

Meat (%)
NaCl (%)
Na nitrite (ppm)
Sodium tripolyphosphate (%)
Ice akes (%)
Liquid egg white (%)
Rened oil (%)
Condiments (%)
Broccoli extract (%)
BHT (ppm)
Spice mix (%)
Rened wheat our (%)

72.9
1.8
150
0.5
7
2
7
4

3
1.8

71.9
1.8
150
0.5
7
2
7
4
1

3
1.8

71.4
1.8
150
0.5
7
2
7
4
1.5

3
1.8

70.9
1.8
150
0.5
7
2
7
4
2

3
1.8

72.9
1.8
150
0.5
7
2
7
4

100
3
1.8

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meat
nuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggets
with BHT.

2.4.2. Radical Scavenging activity using DPPH assay

The DPPH assay was performed according to the method of
Fargere, Abdennadher, Delmas, and Boutevin (1995). An aliquot of
the various concentrations of extract and BHT was mixed with 3 ml
of 2, 2-diphenyl-1-picrylhydrazyl in methanol (nal concentration
of 250 M) and the mixture was vortexed vigorously. The tubes
were then incubated at room temperature for 30 min in the dark,
and the absorbance was taken at 517 nm. The radical scavenging activity (RSA) was calculated by the following equation:


RSA% AbsorbanceControl AbsorbanceSample =AbsorbanceControl
 100

2.4.3. FRAP assay

Ferric reducing antioxidant power of the extracts was determined
according to the method of Oyaizu (1986). Different concentrations of
broccoli powder extract and BHT were mixed with 2.5 ml of phosphate buffer (0.2 M, pH 6.6) and 2.5 ml of 1% (w/v) potassium ferricyanide in 10 ml test tubes. The mixtures were incubated for 20 min at
50 C followed by addition of 2.5 ml of 10% trichloroacetic acid and
then centrifugation at 700 g for 10 min. The supernatant (2.5 ml)
was mixed with 2.5 ml distilled water and 0.5 ml of ferric chloride
(0.1% w/v), and the absorbance was measured at 700 nm (Hitachi,
U-28000 Spectrophotometer, Tokyo, Japan). Increase in absorbance
of the reaction mixture indicated the reducing power of the sample.
2.4.4. pH and cooking yield
The pH of the cooked nuggets was determined by blending 10 g
sample with 50 ml distilled water for a minute in a homogenizer
(Model PT-MR-2100, Kinematica AG, Switzerland). The pH values
were measured using a standardized electrode attached to a digital
pH meter (Systronics, pH system 361, Delhi, India). Cooking yield

R. Banerjee et al. / Meat Science 91 (2012) 179184

was determined by dividing the weight of cooked product by the

weight of raw uncooked meat batter and expressed as percent.

181

3. Results and discussion

3.1. Total phenolics

2.4.5. Instrumental colour

The colour of cooked nuggets was compared using a Lovibond
Tintometer (Model F; UK). Samples from two different nuggets for
each product were taken in the sample holder and secured against
the viewing aperture. The sample colour was matched by adjusting
red (a) and yellow (b) units, while keeping the blue units xed at 2.
The corresponding colour units were recorded. The hue and chroma
(saturation) values were determined using the formula, (tan 1 b/a)
and (a 2 + b 2) 1/2 respectively.
2.4.6. TBARS number
Lipid oxidation in the goat meat nuggets was monitored by measuring thiobarbituric acid reactive substances at an interval of
4 days during refrigerated storage. Thiobarbituric acid reactive substances number (mg malonaldehyde/kg) of the goat meat product
was determined using the extraction method described by Witte,
Krause, and Bailey (1970).
2.5. Sensory analysis of goat meat patties
The sensory attributes such as appearance, avour, texture, juiciness and overall acceptability of the product were evaluated using
8 point descriptive scale (Keeton, 1983) where 8 corresponded to
components characteristic of the highest quality. Scores from 5 to
8 were considered acceptable. The panel consisted of 10 trained and
experienced members of the institute who were familiar with the
characteristics of meat product. Nuggets were warmed in a microwave oven for 20 s just before sensory evaluation and coded samples
were served at room temperature in separate booths. Water was
served for cleansing the mouth between samples.
2.6. Statistical analysis
Three replications of the study were performed and measurements of all parameters were made in duplicate. Mean values for various parameters were calculated and compared by analysis of
variance using the SPSS software for windows (version 11.0). Means
of pH, DPPH, total phenolics and sensory attributes were analyzed
using one-way ANOVA. Storage data of TBARS values were analyzed
using two-way ANOVA with treatment and storage time as main effects. Statistical signicance was identied at the 95% condence
level (P b 0.05). The values were presented as mean along with standard error (Mean Standard Error).

Phenolics constitutes one of the major groups of compounds acting as primary antioxidants or free radical terminators. Determination of total phenolics is one of important parameters to estimate
the amount of antioxidants. Fig. 1 shows concentration dependent
total phenolics in broccoli powder and BHT. Total phenolics in 5 mg
broccoli powder was signicantly higher (P b 0.05) than 100 ppm
BHT but less as compared to 150 ppm. Broccoli naturally contains
many antioxidants, including carotenoids, tocopherols, ascorbic acid,
and avonoids, and has been reported to have high antioxidant capacity (Azuma, Ippoushi, Ito, Higashio, & Terao, 1999; Kurilich et al.,
1999). According to Domnguez Perles, Martnez Ballesta, Carvajal,
Garca Viguera, and Moreno (2010), total phenolic contents (mg/g
of dry matter) in the broccoli are different in the leaves and stalk
and reported to be 99.37135.64 and 8.1311.74, respectively. The
amount of total phenolics in broccoli powder in our study was
about 63 mg GAE/g of dry matter. Intermediate value in the study
could be due to the preparation of broccoli powder by mixing of
leaves and stalks.
3.2. DPPH free radical scavenging activity
The DPPH free radical scavenging activity of broccoli powder and
BHT is shown in Fig. 2. The DPPH radical has been widely used to
test the free radical scavenging ability of various natural products
and has been accepted as a model compound for free radicals originating in lipids (Da Porto, Calligaris, Celotti, & Nicoli, 2000). The percent radical scavenging activity of BPE and BHT was increased
signicantly (P b 0.05) with the concentration. DPPH radical scavenging activity of 2.25 mg and 3 mg broccoli powder was comparable to
the activity of 50 and 100 ppm BHT, respectively. The DPPH free radical scavenging by antioxidants is due to their hydrogen donating
ability; the more the number of hydroxyl groups, the higher the possibility of free radical scavenging ability (Chen & Ho, 1995). A linear
correlation between radical scavenging activity and polyphenolic
content has been reported in an extensive range of vegetables and
fruits (Robards, Prenzler, Tucker, Swatsitang, & Glover, 1999).
3.3. FRAP assay
Reducing properties are generally associated with the presence of
reductones (Duh, 1998). According to Gordon (1990) the antioxidative action of reductones is based on the breaking of free radical

Fig. 1. Total phenolics (mg gallic acid equivalent) in different concentrations of broccoli powder and BHT.

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R. Banerjee et al. / Meat Science 91 (2012) 179184

Fig. 2. Radical scavenging activity (%) of different concentrations of broccoli powder and BHT.

chains by the donation of hydrogen atom. Fig. 3 shows the reducing

power of the BPE and BHT as a function of concentration. In this
assay, the reductants present in the extract cause reduction of Fe3+ to
the Fe2+ form, which can be monitored spectrophotometrically. Reducing power of 15 mg broccoli powder was even signicantly higher
(P b 0.05) as compared to 150 ppm BHT. The reducing power of a compound is related to its electron-transfer ability; therefore, the reducing
capacity of a compound may serve as a signicant indicator of its potential antioxidant activity. Amarowicz, Pegg, Rahimi-Moghaddam, Barl,
and Weil (2004) observed a direct correlation between antioxidant
activities and reducing power of certain plant extracts, which have
been shown to exert antioxidant action by breaking the free radical
chain through donation of hydrogen atom.

3.4. pH, product yield and total phenolics

The pH, yield and total phenolics of control, nuggets prepared
with broccoli powder extract and BHT is presented in Table 2. Nuggets prepared with 1% BPE had pH values similar (P > 0.05) to those
of control and BHT nuggets. However, higher amount of BPE signicantly decreased (P b 0.05) the pH value of goat meat nuggets. This
could be due to slightly lower pH (4.90) of broccoli powder extract
than the normal pH of goat meat. The cooking yield was not signicantly different in any of the formulations tested. Total phenolics in
BPE nuggets and BHT nuggets was signicantly higher (P b 0.05)
with respect to control nuggets. In BPE nuggets, phenolic content increase was correlated to the amount of BPE added and product

Fig. 3. Ferric reducing antioxidant power (A700) of different concentrations of broccoli powder and BHT.

R. Banerjee et al. / Meat Science 91 (2012) 179184

Table 2
Effect of broccoli powder extract and BHT on pH, product yield and total phenolics of
goat meat nuggets (Mean SE).

183

Table 4
Effect of broccoli powder extract and BHT on sensory characteristics of goat meat nuggets (Mean SE).

Treatment

pH

Cooking yield

Total phenolics
(GAE) mg/g

Treatment

Appearance Flavour

Texture

Control nuggets
BPE1 nuggets
BPE 1.5 nuggets
BPE 2 nuggets
BHT nuggets

6.17 0.02a
6.16 0.01a
6.07 0.01b
5.93 0.02c
6.18 0.01a

93.66 0.33
93.67 0.42
93.52 0.48
93.69 0.39
93.31 0.26

0.06 0.01d
0.09 0.01c
0.12 0.01b
0.16 0.01a
0.16 0.01a

Control
nuggets
BPE 1
nuggets
BPE 1.5
nuggets
BPE 2 nuggets
BHT nuggets

7.23 0.05

7.06 0.6

7.15 0.08 7.07 0.07 7.18 0.05

7.22 0.06

7.05 0.08 7.03 0.07 7.13 0.04 7.08 0.06

7.18 0.06

7.03 0.06 7.01 0.06 7.15 0.05 7.11 0.06

7.12 0.04
7.18 0.05

6.94 0.07 7.02 0.06 7.17 0.05 7.05 0.07

7.02 0.08 6.99 0.07 7.14 0.05 7.06 0.06

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meat
nuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggets
with BHT.
Mean values with different superscripts in the same column differ signicantly
(P b 0.05).
n = 6.

containing 2% BPE had similar total phenolics to the BHT nuggets. The
higher level of phenolics in goat meat nuggets indicates their nutritional enrichment due to added broccoli powder extract (Leheska et
al., 2006).
3.5. Instrumental colour
Lovibond tintometer colour values of the control nuggets, BPE
nuggets and BHT nuggets are presented in Table 3. There were no signicant differences (P > 0.05) in the redness, yellowness and hue
values among all products. Incorporation of BPE at 1.5 and 2% levels
signicantly decreased (P b 0.05) chroma value. Control nuggets,
BHT nuggets and BPE1 nuggets had almost similar chroma values.
But, yellowness and chroma values of products with BPE slightly decreased at higher levels. This could be attributed to the slightly greyish colour of the broccoli powder extract. According to Naveena et al.
(2008) incorporation of pomegranate rind powder extracted resulted
in slightly darker chicken patties. Mitsumoto, O'Grady, Kerry, and Joe
Buckley (2005) have reported the discolouration of chicken meat patties with addition of natural antioxidants like tea catechins.
3.6. Sensory analysis
There were no signicant differences in the organoleptic characteristics of all the products (Table 4). Appearance, avour, texture,
juiciness and overall acceptability scores of control nuggets, BPE nuggets and BHT nuggets were almost similar and incorporation of broccoli powder extract did not make marked changes in any of the
attributes.

Juiciness

Overall
acceptability

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meat
nuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggets
with BHT.
None of the mean value within a parameter differed signicantly.
n = 30.

potential. So its efciency in controlling lipid oxidation of goat meat

nuggets was evaluated during refrigerated storage against control
nuggets and BHT nuggets. Thiobarbituric acid reactive substance
number of all the products increased signicantly with the advancement of storage period (Table 5). However, these values were well
below the acceptable limits of 12 mg malonaldehyde per kilogram
meat (Witte et al., 1970). Among different goat meat nuggets, control
had signicantly higher (P b 0.05) TBARS number. Among BPE nuggets, TBARS number decreased with the higher levels of extract
with signicant effect at 2% level and its value was similar to the
product with 100 ppm BHT. The antioxidant capacity of broccoli extracts could be attributable to presence of natural antioxidants
(Heimler, Vignolini, Dini, Vincieri, & Romani, 2006; Podsedek,
2007). Broccoli contains high amounts of bioactive phytochemicals,
phenolic compounds and nutrients (Jeffery et al., 2003; Moreno,
Carvajal, Lpez-Berenguer, & Garca-Viguera, 2006).The antioxidant
activity of phenolic compounds is mainly due to their redox properties, which can play an important role in adsorbing and neutralizing
free radicals, quenching singlet oxygen, or decomposing peroxides
(Cao, Soc, & Prior, 1997).
4. Conclusion
The results of the present study revealed that broccoli powder is
bestowed with phenolic compounds which have excellent free radical
scavenging activity and reducing power. Incorporation of broccoli
powder extracts at 1 and 2% level which is equivalent to 0.1 and
0.2% broccoli powder signicantly increases the phenolic contents in

3.7. TBARS number

Total phenolics, radical scavenging activity and reducing powder
estimation indicate that broccoli powder has good antioxidant
Table 3
Effect of broccoli powder extract and BHT on instrumental colour value of goat meat
nuggets (Mean SE).
Treatment

Redness

Yellowness

Hue

Chroma

Control nuggets
BPE1 nuggets
BPE 1.5 nuggets
BPE 2 nuggets
BHT nuggets

2.83 0.08
2.80 0.05
2.77 0.03
2.73 0.03
2.80 0.06

3.23 0.06
3.20 0.03
3.10 0.09
3.05 0.07
3.20 0.04

50.34 2.36
49.82 1.17
51.73 2.04
51.31 1.47
51.16 1.83

4.31 0.04a
4.25 0.03ab
4.16 0.06bc
4.10 0.05c
4.25 0.04ab

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meat
nuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggets
with BHT.
Mean values with different superscripts in the same column differ signicantly
(P b 0.05).
n = 6.

Table 5
Effect of broccoli powder extract and BHT on TBARS number (mg malonaldehyde/kg)
of goat meat nuggets during refrigerated storage (Mean SE).
Treatment 0th day

4th day

8th day

12th day

16th day

Control

0.47
0.02dA
0.45
0.02dAB
0.40
0.01dB
0.32
0.02dC
0.31
0.02dC

0.70
0.01cA
0.67
0.01cA
0.64
0.02cA
0.53
0.04cB
0.52
0.04cB

0.97
0.01bA
0.94
0.01bAB
0.87
0.03bB
0.76
0.04bC
0.75
0.03bC

1.18
0.02aA
1.09
0.02aB
0.99
0.02aC
0.91
0.02aD
0.92
0.02aD

BPE 1
nuggets
BPE 1.5
nuggets
BPE 2
nuggets
BHT
nuggets

0.31
0.02eA
0.28
0.03eAB
0.24
0.01eBC
0.19
0.02eC
0.19
0.02eC

Control: Goat meat nuggets; BPE1: Goat meat nuggets with 1% BPE; BPE1.5: Goat meat
nuggets with 1.5% BPE; BPE2: Goat meat nuggets with 2% BPE; BHT: Goat meat nuggets
with BHT.
Mean values with different superscripts in the same column and row differ
signicantly (P b 0.05).
n = 6.

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R. Banerjee et al. / Meat Science 91 (2012) 179184

goat meat nuggets and can act as a source of natural antioxidants. Although instrumental colour redness of products decreases at higher
level of broccoli powder extract, upon sensory evaluation no difference was perceived as compared to control. Storage study of the
products shows that broccoli powder extract signicantly reduces
the lipid peroxidation similar to the 100 ppm BHT thus improving
the product quality and stability.
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