Quality of cooked rohu meat treated with the crude extracts of Moringa oleifera (Lam.) leaves
Subha Ganguly, Parveez Ahmad Para, Vikas Kumar, Nilesh Pagrut and Bhartendu
The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked rohu fillets treated with, 1%, 1.5% and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The fillets were treated with 1.5% crude extract of drumstick leaves significantly (P<0.05) improved meat pH and water holding capacity (WHC) and lowered cooking loss and thiobarbituric acid (TBA) value as compared to control and other treated samples. Microbial load in terms of Total Plate Count (TPC) was found to be decreased significantly (P<0.05) in treated samples. No significant (P>0.05) difference was observed in juiciness, tenderness and overall acceptability scores between the treated fillets samples.