Akhilesh K. Verma

Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

ABSTRACT The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.

Control of campylobacter in poultry industry from farm to poultry processing unit: A review.

ABSTRACT Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, competitive exclusion, and vaccination have been adapted at the farm level to reduce colonization of Campylobacter in poultry gut. While prevention of intestinal spillage, scheduled slaughter, logistic slaughter, chemical decontamination of carcasses are recommended to reduce contamination during processing. The postharvest interventions such as heat treatment, freezing, irradiation of contaminated carcass can effectively reduce Campylobacter contamination. Thus, integrated approaches are required to tackle infection of Campylobacter in humans.

QUALITY EVALUATION OF CHEVON PATTIES FORTIFIED WITH DIETARY FIBRE

To investigate the effect of finger millet flour (FMF) on physico-chemical, sensory, colour profile and texture quality attributes of goat meat patties, four preparations were made by replacing the amount of meat in the product formulation with incorporation of FMF viz., 0% (control), 2% (T1), 4% (T2) and 6% (T3). The emulsion stability and cooking yield improved significantly (P<0.05) in all the treatments than control and the highest value was recorded for patties with 6% FMF. In the cooked product pH, water activity (aw), moisture, ash content, moisture-protein ratio and fat retention increased significantly (P<0.05) whereas protein and fat contents decreased significantly (P<0.05) in patties with FMF as compared to the control. Fibre and calcium contents of the patties with FMF increased significantly (P<0.05) in a dose dependent manner. Dimensional parameters were better maintained in the FMF incorporated patties than control. The instrumental texture profile attributes like hardness, springiness, stringiness, chewiness and gumminess decreased significantly (P<0.05) in FMF incorporated patties, whereas cohesiveness and resilience were comparable to the control. The sensory attributes viz., colour/appearance, flavour, juiciness and overall quality improved significantly (P<0.05) in patties with different levels of FMF. It was concluded that goat meat patties with improved cooking yield, textural profile and acceptable sensory attributes, can be successfully developed with the incorporation of 4.0% FMF.

Quality, functionality, and shelf life of fermented meat and meat products: A review.

ABSTRACT Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.

Camel milk: alternative milk for human consumption and its health benefits

Purpose – Camel as a livestock plays an important role in desert ecosystem and its milk has potential contribution in human nutrition in the hot and arid regions of the world. This milk contains all the essential nutrients as found in other milk. Fresh and fermented camel milk has been used in different regions in the world including India, Russia and Sudan for human consumption as well as for treatment of a series of diseases such as dropsy, jaundice, tuberculosis, asthma and leishmaniasis or kala-azar. The present paper aims to explore the possibility of camel milk as an alternative milk for human consumption. Design/methodology/approach – Recently, camel milk and its components were also reported to have other potential therapeutic properties, such as anti-carcinogenic, anti-diabetic, anti-hypertensive and renoprotective potential; and for autism, and has been recommended to be consumed by children who are allergic to bovine milk. Findings – It has also been reported to alleviate oxidative stress and l...

Designer Milk - A Milk of Intrinsic Health Benefit: A Review

The functional and nutraceutical food are more preferred and consumed by the health conscious people. Milk and milk products are considered as complete food containing most of the nutrients required for healthy life. The nutrients contents and its proportion in the milk can be modified by either incorporating required functional ingredients directly into fluid milk/dairy products or modifying the feed formulation of lactating animals to get desired milk composition. The modification of feed formulation not only results in secretion of milk of desired composition but also reduces the chances of incidence of certain diseases in lactating animals. Modification or enrichment in milk/milk products can be done in several ways such as modifications in protein/amino acid composition, modifications in fat/fatty acid profile, alteration in lactose, humanization of bovine milk, eliminating β-lactoglobulin from milk, milk with human therapeutic proteins, decreasing of milk allergies, melatonin enriched milk and many more types of the modified or enriched milk can easily be obtained for the specific proposes.

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

The study was conducted to evaluate the suitability of using immature jackfruit and chevon meat in emulsion-based products preparation and to assess their quality during refrigerated storage. Chevon meat patties (treatments T2, T3 and T4) were prepared in which chevon meat was substituted with 10%, 20% and 30% immature jackfruit and compared with patties from chevon meat (control T1). The addition of jackfruit in chevon meat patties overall significantly (P < 0.05) influenced proximate analysis, physico-chemical characteristics, textural profile, microbiological profile and sensory scores of the products. Results also showed significant (P < 0.05) effect of jackfruits on storage qualities of the chevon meat patties under refrigerated storage (4°C ± 1°C) for about nine days. The patties remained stable with minor changes in physico-chemical, microbiological and sensory quality during refrigerated storage for nine days. Hence chevon meat and immature jackfruit effectively be utilized in developing patties.

COMPARATIVE COST ASSESSMENT OF REFINED WHEAT AND SOY FLOUR BASED CHICKEN MEAT NOODLES

Noodles are most relished cereal based snack foods all over world. Variety of noodles are available such as salted noodles, unsalted noodles, cellophane noodles or starch noodles etc. and these are very much liked by young population. The cost of formulation for chicken meat based noodles was studied. The lowest cost of formulation was observed for refined wheat flour based chicken meat noodles having 40 % chicken meat as compared to soya flour based chicken meat noodles having 50 % chicken meat. The cost of formulation in both types of chicken meat noodles varied with change in the type of flour, change in the level of the chicken meat as well as variation in the processing cost.

Efficacy of antioxidant and antimicrobial activity of whole porcine blood hydrolysates and its fractions under in-vitro conditions

Protein hydrolysates were recovered from porcine blood hydrolysate (PBH) using enzymatic hydrolysis viz. alcalase, trypsin and papain. The PBH were ultra-filtered by using molecular weight cut off, these PBH and different fractions were evaluated for antioxidant and antimicrobial activity. The PBH and fractions were assessed for antioxidant efficacy viz. 2, 2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), 2, 2-diphenyl-1-picrylhydrazyl and Ferric reducing antioxidant power assay and antimicrobial activity by zone of inhibition assay. All antioxidant parameters assessed for inhibition activity were observed significantly (P < 0.05) higher for whole PBH whereas among fractions (5–10 kDa), (1–5 kDa) for all hydrolysates had comparatively higher antioxidant efficacy. The results showed that PBH obtained from trypsin and its fractions have highest antioxidant activities. The antimicrobial efficacy was also higher for whole PBH than their respective fractions; however, the zone of inhibition varied significantly (P < 0.05) among different fractions. Results revealed that among enzymes trypsin and alcalase could produce peptides with comparatively higher antimicrobial activity for all tested microbes than papain. The results concluded that porcine blood hydrolysates can be fractioned to get lower molecular weight peptides of interest; however, for addition of whole PBH in meat products or other use could be more useful with regards to its antioxidant, antimicrobial activity and economic production.