Arun K. Verma

Antioxidant effects of broccoli powder extract in goat meat nuggets

The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in goat meat nuggets at three different levels 1, 1.5 and 2%, compared with control and butylated hydroxyl toluene (100ppm BHT). Total phenolics in 5mg broccoli powder was higher (P<0.05) than 100ppm BHT. Free radical scavenging activity of 2.25mg and 3mg broccoli powder was found similar to 50 and 100ppm BHT. Reducing power of 10mg broccoli powder was comparable to the 100ppm BHT. Incorporation of 1.5 and 2% BPE decreased (P<0.05) the pH value of the products. Total phenolics in product with 2% BPE was similar to BHT nuggets. Chroma value of products with 1.5 and 2% BPE was lower (P<0.05) than control and BHT nuggets. Thiobarbituric acid reactive substances number of BPE nuggets was lower (P<0.05) than control throughout the storage. Thus 2% BPE can be used as natural antioxidant in goat meat nuggets without affecting product acceptability.

Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

Low-Sodium Meat Products: Retaining Salty Taste for Sweet Health

There is a positive correlation between excessive intake of sodium and incidence of hypertension. As diet is the main source of sodium, awareness among people regarding its possible role upon health has driven demand for various low sodium foods including meat products. Meat products contribute a significant amount of dietary sodium, thus maligning their own image. However, this is not an easy task as common salt affects taste and flavor, functional attributes, stability, and food safety of meat products. The various properties such as taste and flavor, binding, as well as microbiological characteristics should be given due care while developing low salt meat products and accordingly different approaches have been proposed for processing of such products. Potassium chloride has been mostly used to replace sodium; however, a number of other salts, flavor enhancers, bitter blockers and water, as well as fat binders have also been attempted either alone or in different combinations. A number of low sodium meat products have been developed but their economy and consumer acceptability are the major concerns needing proper attention. In future it is anticipated that these challenges would be overcome to provide well acceptable and cost-effective healthier meat products to the consumers.

Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.)

BACKGROUND There is growing demand for the meat products having healthier characteristics. In an endeavour to develop low-salt, low-fat and high-fibre chicken nuggets an investigation was carried out to observe the effects of partial replacement (40%) of sodium chloride in pre-standardised low-fat chicken nuggets (Control, 20 g kg⁻¹ NaCl) with a salt substitute blend as well as incorporation of bottle gourd (Lagenaria siceraria L.) in the resulting low-salt, low-fat products at three different levels, i.e. 50, 75 and 100 g kg⁻¹ (Treatments, 12 g kg⁻¹ NaCl) on the various quality attributes. RESULTS Sodium chloride replacement decreased (P < 0.01) emulsion and product pH, cooking yield, moisture, ash, yellowness, hue value and textural properties. pH values, moisture and dietary fibre increased (P < 0.01) while cooking yield, % protein, textural properties and total cholesterol were decreased with the incorporation of bottle gourd in low-salt, low-fat nuggets. Sensory attributes of the product were not affected with salt replacement; however, inclusion of bottle gourd at higher levels decreased (P < 0.05) flavour and texture scores. CONCLUSION The results suggest that low-salt, low-fat and high-fibre chicken nuggets can be developed with the use of a salt substitute blend and bottle gourd without affecting their acceptability.

Minimally Processed Meat and Fish Products

Modern society concerns on the nutrition and the roles of foods for maintaining and improving human health and well-being (Gilbert 2000). The increased consumers’ demand for quality, variety and convenience has triggered the development of many new products. However, food safety and quality are the top priorities to the authorities and consumers worldwide. As far as muscle foods are concerned, consumers look for high quality and convenient meat and fish products containing natural flavour, fresh appearance and nutrients. Additionally, safe and natural products without additives such as preservatives and humectants are being demanded (Hugas et al. 2002). The production and processing of meat and fish products without compromising safety and quality, is stimulating a major research issue to develop and implement alternative technologies such as minimal processing (Aymerich et al. 2008). Moreover, there is a need of developing gentle treatments for foods. In additions, more functional foods and nutraceuticals considering health aspects are being emerged.