JOURNAL OF MEAT SCIENCE AND TECHNOLOGY

Journal homepage: www.jakraya.com/journal/jmst

ORIGINAL ARTICLE
Oxidative stability and quality attributes of emu meat nuggets incorporated with
selected levels of broccoli (Brassica oleracea) powder
Pavan Kumar, Manish K Chatli, Nitin Mehta, Devendra Kumar and Jhari Sahoo

Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and
Animal Sciences University, Ludhina, India.

Abstract
The present study was conducted to develop emu meat nuggets with
better oxidative stability by incorporating broccoli powder. Four different
levels 0%, 4%, 6% and 8% were incorporated with the replacement of lean
meat and optimum level was selected on the basis of various physico-
*Corresponding author:
chemical (pH, water activity and moisture), instrumental colour and sensory
parameters. Oxidative stability was evaluated on the basis of total
Manish Kumar Chatli
E-mail: manishchatlilpt@gmail.com
phenolics, ABTS and 1, 1-diphenyl-2picrylhydrazyl (DPPH). Water
activity and moisture content decreased (p≥0.05), whereas pH increased
(p≥0.05) with the increase in the level of incorporation of broccoli powder
Received: 15/12/2013
in the formulation. The total phenolics and radical scavenging activity was
Revised: 24/12/2013 also concentration dependent correlated with the level of incorporation of
Accepted: 25/12/2013 broccoli powder. The sensory panelists observed poor juiciness and texture
in emu meat nuggets incorporated with broccoli powder and sensory scores
decreased with level of incorporation of broccoli powder. Results
concluded that oxidative stability and total fiber content of emu meat
nuggets has improved significantly (p<0.05) with some loss in sensory
attributes.

Keywords: Emu meat, broccoli powder, functional products, oxidative

stability and sensory parameters.
Introduction
Emu (Dromaius novaehollandiae) is flightless
bird, native of Australia. It is very well adapted to
different climatic conditions and immune to the
diseases. The bird is reared for meat, oil, skin, feathers,
eggs and toes. Emu meat has dark red appearance and
resembles more with the red meat. Thus emu meat has
low-fat, low-cholesterol and high in iron, zinc,
phosphorus, magnesium, vitamin B2, B6 and B12. On an
average, a typical muscle of emu contains 73.80%
moisture, 22.86% protein, 0.84% fat and 1.81% ash
(Naveena et al., 2013). However, the utilization and
consumption of emu meat products is limited due to
high cost, tougher texture and bland flavor. The
marketing and popularization of emu meat products is
essential for the sustainability of emu industry. Chevon
meat is a choice meat for various communities in India,
which is a red meat, high in fat content and tougher
texture. Emu meat can be a suitable alternative to it.
Emu meat like other meat is inherently low in
antioxidant capacity. The lack of antioxidant capacity
as well as availability of high quality nutrients lead to
the problem of perishability of these products (Chan et
al., 1993). Oxidative stability can be improved with the
addition of natural as well as synthetic antioxidants.
However, the incorporation of synthetic antioxidants in
meat products may leads to health hazards if used
injudiciously. Hence, this lead to a challenge for
scientific fraternity to explore newer, novel antioxidant
compounds from plant source including fruits and
vegetables. Recently, various studies reported the
incorporation of the vegetables in comminuted meat
products with improved quality and health benefits
(Eim et al., 2008; Bhosale et al., 2011; Mendiratta et
al., 2013).
Brassica, cruciferous family (cauliflower,
broccoli, cabbage, and brussels sprouts) is known to be
a rich sources of antioxidants (Kurilich et al., 1999;
Mukherjee et al., 2008; Kim et al., 2013). Broccoli
(Brassica oleracea) is also good source of valuable
nutrients such as Vitamin C and E. Broccoli has anti-
cancer properties due to presence of 3,3-di-
indolylmethane, a potent modulator of the innate
immune response system. Broccoli powder and extract
are rich source of various phenolic compounds (Kim et

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 Kumar et al….Emu meat nuggets incorporated with broccoli (Brassica oleracea) powder
al., 2013) and thus can be incorporated into meat
products as a source of natural antioxidants to prolong
quality and stability. In the present study, the oxidative
stability and quality attributes of emu meat nuggets
incorporated with selected level of broccoli (Brassica
oleracea) powder were studied.
Materials and Methods
Fresh emu meat was procured from local emu
farm (Sidhu Emu Farms, Raikot, Punjab). The carcass
were hot deboned and meat was chilled overnight in
refrigerator and packed in LDPE bags and stored under
frozen condition (-18oC) till further use. Fresh broccoli
were procured from local market, washed with clean
water and sliced into small pieces. The sliced broccoli
was heated in microwave oven at low frequency (914
Hz) for 12 minutes and then further dried in hot-air
oven to a moisture level of <8%. The dried broccoli
was ground in a grinder (Inalsa, India) to make fine
powder. All other ingredients including spice and
condiments (onion, garlic, ginger: 3:1:1) mixture used
in the study were procured from the local market.
Preparation of nuggets: Emu meat nuggets were
prepared as per the formulation given in Table 1.
Emulsions were prepared in four groups as control (C)
and treatments viz. T1, T2 and T3 with varying level of
broccoli powder as 4, 6 and 8%, respectively. The
deboned frozen emu meat was cut into small chunks
and minced twice in a meat mincer (Mado Eskimo
MEW-714, Germany) through 6 mm and 4 mm plates
and emulsion was prepared in a bowl chopper
(Scharfen, Germany). The meat emulsion obtained was
filled in aluminium mould and was cooked under
pressure (15 lb) for 15 min. The cooked products were
cooled and sliced into nugget of uniform size (10 x 15
mm) and analysed for various quality parameters.
Proximate analysis: Moisture (oven drying),
protein (kjeldahl distillation), fat (soxhlet method) and
ash (muffle furnace) content of both control and treated
emu meat nuggets were determined by using standard
procedure described by AOAC (2000).
Physico-chemical analysis: Emulsion stability (ES)
was determined using the method described by
Townsend et al. (1968) with some modifications.
About 25 g emulsion samples were placed in
polyethylene bags, sealed and heated at 80oC in a
thermostatically controlled water bath for 20 min. After
draining out the exudates, the cooked mass was cooled,
weighed and the yield was expressed as percent
emulsion stability.
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Cooking yield was determined by measuring the
difference in the sample weight before and after
cooking.
The pH of emu meat nuggets was measured as
per the procedure of Trout et al. (1992) using combined
glass electrode of Elico pH meter (Model; LI 127,
India).
Total phenolics: The polyphenol content was
quantified by Folin-Ciocalteau’s reagent assay and
expressed as Gallic acid equivalents (mg/g) (Yuan et
al., 2005). For preparation of sample extracts the same
procedure for DPPH was followed. About 100 µl of
extract (250 µM concentration) was mixed with 2 ml of
2.0% Na2CO3 buffer and incubated at room
temperature for 2 min. Total volume was made to 2.4
ml adding distilled water. After addition of 100 µl of 1
N Folin-Ciocalteau’s reagents, the reaction tubes were
further incubated for 30 min at room temperature, and
finally absorbance was read at 720 nm. The amount of
total phenolics was determined by using standard
calibration curve (y ¼ 9207x þ 241.55 and r2 ¼ 0.9949;
Where, y ¼ absorbance, x ¼ gallic acid concentration,
and r2 ¼ correlation coefficient) in which standard
gallic acid solutions of 0.25-5.0 mg/ml concentration
was used.
ABTS radical scavenging activity: The
spectrophotometric analysis of ABTS+ radical
scavenging activity was determined according to
method of Shirwaikar et al. (2006). This method is
based on the ability of antioxidants to quench the long-
lived ABTS+ radical cation, a blue/green chromophore
with characteristic absorption at 734 nm, in comparison
to that of standard antioxidants. ABTS was dissolved in
water to a 7 mM concentration. ABTS radical cation
(ABTS+) was produced by reacting ABTS stock
solution with 2.45 mM potassium persulphate (final
concentration) and allowed the mixture to stand in the
dark at room temperature for 16 h before use. Prior to
use, the stock solution was diluted with ethanol to an
absorbance of 0.70 at t0 (t = 0 min) and equilibrated at
3°C exactly 6 min after initial mixing. About 4.9 ml of
ABTS working standard solution was mixed with 100
µl of sample extract/standard and absorbance was
measured after 20 min (t20) at 734 nm. Gallic acid (50-
400 µM/ml) was used as a standard antioxidant. The
ABTS+ activity was calculated by using following
formula:
ABTS activity (%) = [(At0- At20)/At0] x 100.
 Kumar et al….Emu meat nuggets incorporated with broccoli (Brassica oleracea) powder

Table 1: Formulation for preparation of emu meat nuggets incorporated with broccoli powder

Ingredients (% w/w) Control Treatment

C T1 T2 T3
Emu Meat 70.0 66.0 64.0 62.0
Broccoli powder - 4.0 6.0 8.0
Refined Oil 8.0 8.0 8.0 8.0
Water 10.0 10.0 10.0 10.0
Condiments 3.0 3.0 3.0 3.0
Salt 1.5 1.5 1.5 1.5
Sodium tetra pyro-phosphate 0.3 0.3 0.3 0.3
Refined wheat flour 2.5 2.5 2.5 2.5
Spices mix. 2.0 2.0 2.0 2.0
Whole egg liquid 2.75 2.75 2.75 2.75
Sodium Nitrite 150 ppm 150 ppm 150 ppm 150 ppm

DPPH radical scavenging activity: The ability to
scavenge 1, 1-diphenyl-2picrylhydrazyl (DPPH)
radical by added antioxidants in the product was
estimated following the method of Kato et al. (1988)
with slight modifications. Fresh DPPH solution was
prepared in ethanol before every measurement. In this
method, about 5 g of sample was triturated with 20 ml
of ethanol for 2 min. The contents were quantitatively
transferred into a beaker and filtered through Whatman
filter paper No 42. Then, 1 ml of the filtrate was mixed
with 1ml of 0.1M Tris-HCl buffer (pH 7.4) and 1ml of
DPPH reagent (250 µM) in test tubes. The content was
gently mixed and then the absorbance in time, t= 0 min
(t0) was measured at 517 nm. The sample tubes were
also incubated at room temperature (27±1°C) under
dark for measurement of absorbance in time t=20 min
(t20). Ethanol was used as blank sample. Gallic acid
(200-600 µM/m1) was used as a standard. The free
radical scavenging activity was calculated as a decrease
of absorbance from the equation:
Scavenging activity (%) = 100 - (At20/At0) x 100
Lovibond tintometer colour: Colour profile was
measured using Lovibond Tintometer (Model: RT-300,
UK) set at 2 of cool white light (D65) and known as
L*, a*, and b* values. L* value denotes (brightness
100) or lightness (0), a* (redness/greenness), b*
(yellowness/blueness) values. The instrument was
calibrated using a light trap (black hole) and white tile
provided with the instrument. Then the above colour
parameters were selected. The instrument was directly
put on the surface of emu meat nuggets at three
different points. Mean and standard error for each
parameter were calculated.
Sensory evaluation: A seven member trained panel
comprising of scientists and postgraduate students of
the Department evaluated the samples for different
sensory quality attributes viz. appearance and colour,
flavour, tenderness, juiciness and overall acceptability
using 8 point descriptive scale (Keeton, 1983), where
8=extremely desirable and 1=extremely undesirable.
Three sittings (n=21) were conducted for each
replicate. The panelists were seated in a room free of
noise and odours and suitably illuminated with natural
light. Coded samples at a temperature of 37°C were
presented to the panelists. The potable water was
provided in between samples to cleanse the mouth
palate.
Statistical analysis: The data obtained from various
trials under each experiment was subjected to statistical
analysis (Snedecor and Cochran, 1994) for Analysis of
Variance (ANOVA) and Duncan’s multiple range test
(DMRT) to compare the means by using SPSS16
software package. Each experiment was replicated
thrice and the samples were analysed in duplicate
leading to total observation 6 (n=6). Sensory evaluation
was performed by a panel of six member judges three
times, (n=18). The statistical significance was
expressed at p<0.05.
Results and Discussion
The results of different physico-chemical,
proximate and processing parameters of emu meat
nuggets incorporated with different levels of broccoli
powder are presented in Table 2. Cooking yield was
significantly (p<0.05) higher for nuggets incorporated
with 8% broccoli powder than other treatments as well
as control. The increase in the cooking yield might be
due to higher water retention properties of the fiber in

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Table 2: Effect of broccoli powder on the aw, pH and moisture of the emu meat nuggets incorporated with broccoli
powder (Mean±SE)

Parameter C T1 T2 T3
86.45 b
Cooking yield 86.18b±0.42 86.42b±0.45 88.02a±0.48
±0.38
Emulsion
91.21b±0.91 91.81b±0.30 92.98a±0.18 93.50a±0.38
stability
aW 0.85a±0.01 0.83b±0.01 0.79c±0.002 0.71d±0.01
pH 6.21c±0.01 6.28b±0.01 6.35a±0.01 6.39a±0.01
Moisture (%) 67.43a±0.32 64.87b±0.30 63.76c±0.41 62.08d±0.48
18.40 b 17.86 b
Protein 19.85±0.37a 18.85b±0.22
±0.32 ±0.72
Fat 8.52a±0.75 7.85b ±0.52 7.59b ±0.62 7.38b±0.22
Ash 3.28±0.02 3.78±0.04 3.85±0.07 3.95±0.08
n=6; T1=4% broccoli powder, T2= 6% broccoli powder, T3=8% broccoli powder
Mean±SE with different superscripts row wise differ significantly (p<0.05)

broccoli powder. Garcia et al. (2002) also reported an
increase in cooking yield and moisture retention in dry
fermented sausage upon incorporation of fruit fiber and
cereals. Mehta et al. (2013) and Mendiratta et al.
(2013) also reported an increase in cooking yield of
meat products on incorporation of fruit and vegetable
fibers.
Emulsion stability (ES) was significantly
(p<0.05) higher for T2 and T3 than control and T1. It
might be attributed to the formation of better protein fat
gel, three dimensional solid lattices structure in the
broccoli powder incorporated emu meat nuggets.
Increase in emulsion stability on incorporation of fiber
in meat products was also reported by Mehta et al.
(2013). Kumar and Tanwar (2011) also reported an
increase in ES on incorporation of ground mustard in
chicken nuggets.
The aw of the emu meat nuggets decreased
significantly (p<0.05) with an increase in level of
incorporation of the broccoli powder. It was
significantly lower (p<0.05) in all treated products than
control. This might be due to increase in water binding
capacity of the products. The pH value of product
increased significantly (p<0.05) in T2 and T3 as
compared to control and T1. It is attributed to the pH of
the broccoli.
The moisture content in emu meat nuggets was
in the range of 51.08±0.48 to 67.43±0.32 percent. The
moisture content was decreased with the increase in
level of incorporation of broccoli powder in the
product. This might be due to hygroscopic nature of the
brocolli powder. Similar findings were also reported by
many researchers on addition of different powders and
fat replacers (Mendiratta et al., 2013; Kumar and
Sharma, 2004; Mansour and Khalil, 1999). The ash
content did not vary significantly (p<0.05) with the
different levels of incorporation of broccoli powder.
The protein and fat content of all the treatments were
comparable. The protein and fat content of the control
were significantly higher than treatments. This might
be due to the lower protein and fat contents in treated
products due to replacement of lean emu meat with
broccoli powder.
DPPH radical scavenging activity: DPPH free
radical scavenging activity of emu meat nuggets with
broccoli powder and control are shown in Fig 1. The
percent radical scavenging activity of broccoli powder
incorporated emu meat nuggets was increased
significantly (p<0.05) with the increase in the levels of
incorporation. DPPH free radical scavenging by
antioxidants is due to their hydrogen donating ability;
the more the number of hydroxyl groups, the higher the
possibility of free radical scavenging ability (Chen and
Ho, 1995). Kim et al. (2013) also reported the radical
scavenging activity of broccoli powder. Banerjee et al.
(2012) reported the DPPH radical scavenging activity
of 2.25 mg and 3 mg broccoli powder was comparable
to the activity of 50 and 100 ppm BHT, respectively. A
linear correlation between radical scavenging activity
and poly-phenolic content has been reported in an
extensive range of vegetables and fruits (Robards et al.,
1999; Kim et al., 2013).
ABTS+ assay: ABTS+ scavenging activity showed
increased significantly with the increasing levels of -

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 Kumar et al….Emu meat nuggets incorporated with broccoli (Brassica oleracea) powder

broccoli powder incorporation of emu meat nuggets. It
has been observed that all the treated samples exhibited
significantly (p<0.05) higher ABTS scavenging activity
than control Fig 1. Amongst the treatments, sample
with 8% broccoli (T3) showed highest ABTS activity
followed T2 and T1. Control samples showed
comparatively low rate percent inhibition in ABTS
activity than treated samples. Several researchers
reported ABTS activity of broccoli (Kim et al., 2013;
Baneerjee et al., 2012; Finley, 2003).
Total phenolics: The total phenolics content
increased significantly with the increasing levels of
incorporation of broccoli powder in emu meat nuggets
(Fig 2). This could be due to the presence of natural
antioxidants, including carotenoids, tocopherols,
ascorbic acid and flavonoids in broccoli powder
(Azuma et al., 1999; Kurilich et al., 1999; Banerjee et
al., 2012). According to Dominguez et al. (2010) total
phenolic contents (mg/g of dry matter) in the broccoli
are different in the leaves and stalk and reported to be
99.37-135.64 and 8.13-11.74, respectively.
Instrumental colour profile: The level of
incorporation of broccoli powder directed the decrease
in the L* and a* value (Fig 3). The decrease in redness
and yellowness (b* values) could be due to the innate
green coloration of broccoli which turned to dark on
cooking. Banerjee et al. (2012) also reported
significant decrease (p<0.05) in chroma value upon the
incorporation of broccoli powder extract at 1.5 and 2%
levels and also concluded that the yellowness and
chroma values of products with BPE slightly decreased
at higher levels. Mitsumoto et al. (2005) have reported
the discoloration of chicken meat patties with the
addition of natural antioxidants like tea catechins.

n=6; T1=4% broccoli powder, T2= 6% broccoli powder, T3=8% broccoli powder

Fig 1: Antioxidant potential of emu meat nuggets incorporated with broccoli powder

n=6; T1=4% broccoli powder, T2= 6% broccoli powder, T3=8% broccoli powder

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 Kumar et al….Emu meat nuggets incorporated with broccoli (Brassica oleracea) powder

Fig 2: Total phenolics contents in emu meat nuggets incorporated with broccoli powder

n=6; T1=4% broccoli powder, T2= 6% broccoli powder, T3=8% broccoli powder

Fig 3: Instrumental colour profile of emu meat nuggets incorporated with broccoli powder

Table 3: Sensory attributes of emu meat nuggets incorporated with broccoli powder (Mean±SE)

Parameter C T1 T2 T3

Appearance and Colour 7.14a±0.08 6.89b±0.06 6.3 c±0.06 6.00d±0.08

Flavour 7.17a±0.08 6.31b±0.08 6.04b±0.07 5.67c±0.08
Tenderness 7.06a±0.08 6.52b±0.07 6.04c±0.08 5.26d±0.08
Juiciness 7.03a±0.09 6.78b±0.08 6.00c±0.06 5.00d±0.09
Overall acceptability 7.11ab±0.09 6.52b±0.07 6.04c±0.06 5.11d±0.09
n=6; T1=4% broccoli powder, T2= 6% broccoli powder, T3=8% broccoli powder
Mean±SE with different superscripts row wise differ significantly (p<0.05)

Sensory analysis: Mean sensory scores for the
control and emu meat nuggets with different levels of
broccoli powder incorporated are given in Table 3. The
colour and appearance scores of T3 were lowest
(6.00±0.08). Nuggets with higher level of incorporation
of broccoli powder showed a significant (p<0.05)
decreasing trend for color and appearance, flavor,
tenderness juiciness and overall acceptability. This
reflects that the higher level of incorporation of
broccoli powder into emu meat nuggets have resulted
in negative impact on consumer perception. Banerjee et
al. (2012) reported a non-significant difference in the
organoleptic characteristics of control and broccoli
powder extract and BHT incorporated goat meat
nuggets.
Conclusions
Results concluded that the oxidative stability of
the emu meat nuggets improved with the incorporation
of broccoli powder in emu meat nuggets and it
improved with the level of incorporation of broccoli
powder, however the sensory quality attributes were
affected with the higher levels of broccoli powder. The
further research is recommended to develop processing
strategies for the improvement of the sensory attributes
of developed functional emu meat nuggets.

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Journal of Meat Science and Technology | October-December, 2013 | Vol 1 | Issue 3 | Pages 83-90
©2013 Jakraya Publications (P) Ltd
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