Effect of tulsi (ocimum sanctum) leaves extract on mutton meatball as a source of natural antioxidant stored at refrigerated temperature

Abstract

This study was conducted to assess the qualities of fresh and preserved mutton meatballs after inoculating tulsi (Ocimum sanctum) leaves extract at different levels as a source of natural antioxidant. For this purpose, incorporation of 0, 0.1, 0.2 and 0.3% tulsi leaves extract on mutton meatball were grouped as T0, T1, T2 and T3, respectively. Days of intervals for experiment were 0, 5, and 10 days. Samples were stored at 4 ̊C to study the quality and shelf life. To evaluate the qualities of the samples sensory, proximate, and physicochemical properties were conducted. Besides, microbial analyses were also performed to ensure its safety for consumers. For different treatments level and at different storage period, significant (p<0.05) variation among the qualities of mutton meatballs were obtained. On the basis of biochemical, microbial and nutrient quality, 0.3% tulsi leaves extract was found suitable for formulation of value added mutton meatball at refrigerated preservation.