Effect of Addition Loquat (Eribotrya japonica) Seed Powder Extract as a Natural Bioactive Compound on The Quality Characteristics of Goat Meat Nuggets During Refrigerated Storage – Part I

Abstract

The current study aims to evaluate adding powdered loquat seed to goat meat nuggets affects quality characteristics. According to the results, loquat seed extract had a highly significant amount of protein and total dietary fibre, with values of 31.35 and 27.24, respectively. Moreover, a high amount of phosphorus, potassium, magnesium, calcium, and sodium were 442.48, 401.47, 220.14, 207.69, and 124.22 mg/100g, respectively, and a considerable amount of iron, zinc, and copper. In addition, 1.77 and 0.94 mg/100 g of vitamins C and E, respectively. The TPC, TFC, and TTC of loquat seed extract were 9.15 mg GAE g-1, 31.58 mg QE g-1, and 15.11 mg TAEs g/100 g DW, respectively. This study evaluated the use of loquat seed as a natural antioxidant in goat meat nuggets by replacing loquat seed powder with wheat flour at 3 different levels (3.3, 6.6, and 10%). Adding loquat seed powder resulted in less reddish and darker, more yellowish goat nuggets. The T3 obtained the highest cooking yield (91.27%). Loquat seed powder prevented lipid oxidation in goat meat nuggets to the same extent as the synthetic antioxidant, demonstrating potential as a natural antioxidant. These results suggest that extract from loquat seed can significantly retard the oxidation process of food products, which will enhance their quality and prolong their shelf life.