Effects of double emulsion encapsulated guava leaf extract and modified atmospheric packaging on quality characteristics of reduced-fat meat batter

The effects of encapsulated guava leaves extract (EGLE) in double emulsion (DE) on the quality characteristics of reduced-fat (RF) meat batter were studied. The cooking losses and shrinkage was lower ( P  < 0.05) while emulsion stability (TEF and EFAT) was higher ( P  < 0.05) in RF samples in comparison to control samples. Hardness values were higher and springiness values were lower in RF samples in comparison to control samples. Oxidative stability of RF-DE-EGLE samples was higher ( P  < 0.05) than samples containing non-encapsulated GLE. RF-DE-EGLE samples showed a higher ( P  < 0.05) L*, a* and b* values under modified atmospheric packaging (MAP; 20% O ₂ , 40% CO ₂ , 40% N ₂ ) in comparison to aerobic (AP) and vacuum packaging (VP) conditions. RF-DE-EGLE samples packaged under MAP also presented higher ( P  < 0.05) microbial and oxidative stability in comparison to AP and VP samples during 21 days refrigerated storage period. Thus, DE-EGLE could be a feasible strategies for development of oxidative stable reduced-fat meat products. Further, MAP is suitable for a higher microbial and oxidative stability during refrigerated storage conditions.