Development of a novel nano calcium fortified value added goat meat spread

Abstract

A study was conducted to develop novel nano calcium incorporated value added goat meat spread. During development of spread preliminary trials were conducted to standardize the formulation with paprika (0.5, 1.0 and 1.5 %), honey (1.0, 3.0 and 5.0 %) butter (1.0, 3.0 and 5.0 %). Optimum level of calcium newlinecarbonate (25, 50 and 75 %) and calcium citrate (25, 50 and 75 %) as per RDA prescribed by ICMR was assessed. Method for preparation of nano calcium carbonate and nano calcium citrate by ball milling was standardized and the yield newlineand time required for synthesis of calcium was determined. newlineThe shelf life of the developed product was assessed by determining the pH, TBA, tyrosine value and microbial load. Further, the nutritional quality of value added goat meat was assessed on the day of preparation of products. There was highly significant (Plt0.01) increase in pH, TBA, tyrosine value and TVC in all the treatments and control with progress of storage whereas psychrophilic counts were detected from 10th day of storage in all the treatments and control. Coliforms were not identified in any of the treatment and control groups until the 25th day of storage. There was highly significant (Plt0.01) increase in calcium phosphorus ratio in nano calcium carbonate and nano calcium citrate incorporated value added goat meat spread as compared to calcium carbonate and calcium citrate. There was no any considerable change in amino acid and fatty acids content in the products incorporated with micro and nano calcium. Results revealed that the value added goat meat spread incorporated with micro and nano calcium could be stored safely up to 20 days of storage at a refrigerated (4±1 ºC) temperature. Thus, it can be concluded that the fortification of 50 % nano calcium as per RDA prescribed by ICMR was suitable for development of value added goat meat spread. newline