Effect of incorporation of pomegranate peel powder and essential oils on proximate composition and sensory qualities of goat meat balls

Abstract

The goat meat balls were prepared by incorporation of 3% pomegranate peel powder (PPP) (T1), 3% PPP with 0.25% clove essential oil (EO) (T2), 3% PPP with 1% oregano EO (T3) and 3% PPP with 0.125% clove + 0.50% oregano EO (T4) and control without treatment. The mean values for fat, fibre and moisture of the treatment groups were significantly (P˂0.05) differ from the control group but treatment samples were not differed significantly (P˂0.05) from each other. No significant difference was found between the percent mean values of ash and protein content among all treated and control groups. The average values for overall acceptability of T4 were significantly higher from all treatment and control groups throughout storage period. The overall acceptability score given by the panelists to all the groups was between moderately desirable to slightly desirable throughout the storage period. Based on the results, the study revealed that the total dietary fibre content of goat meat balls could be improved with the incorporation of 3% PPP and a combination of clove oil (0.125%) and oregano oil (0.50%) with 3% PPP could be incorporated to develop moderately desirable goat meat balls.