D.P. Sharma

Development of dietary fibre enriched chicken sausages by incorporating corn bran, dried apple pomace and dried tomato pomace

Purpose – The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing. Design/methodology/approach – Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature. Findings – Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and...

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

Objective Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

Buffalo calf: an emerging meat source in India

Submit Manuscript | http://medcraveonline.com 58% of world’s buffalo population. Their slaughter rate is 10.6% with annual meat production of 1.64 million tons [1]. Buffalo meat has registered a growth of 27% in export during the financial year 2012-13 [2]. The buffalo meat sector, therefore is one of the important sectors in Indian economy and shares 31.1% of India’s total meat production [1]. Buffalo meat comes from spent dairy buffalo after full utilization of their productive life. Such meat is a by-product and the average carcass yield varies from animal to animal. Spent buffalo meat is dark, coarse and tough in texture and has poor organoleptic and processing characteristics [3,4]. This issue can be resolved by using meat of male animals of lower age (below 18 months) with more collagen solubility [3]. As animals get older the collagen cross links become stabilized and the collagen is much less soluble [5]. This will solve the dairy farmers’ problem of raising male buffalo calves. Raising and utilizing such calves for meat production would further potentiate the employment and income generation. Moreover, increased availability of quality meat may help in overcoming the problem of malnutrition in the country and enhance the export potential of this commodity.

Development of fibre enriched chicken nuggets by incorporating wheat bran and dried apple pomace

Fibre enriched chicken nuggets were developed by incorporating wheat bran (WB) and dried apple pomace (DAP) each at 3, 6 and 9% level. Sensory acceptability of chicken nuggets with 3% fibre incorporated nuggets was comparable with control. Sensory acceptability decreased with further increase in fibre level but significant decrease was noticed at 9% level. In corporation of WB resulted in significant increase in hardness, gumminess and chewiness and decrease in springiness and cohesiveness. Hardness of chicken nuggets increased after DAP incorporation and significant difference was noticed at 6% level. Gumminess and chewiness scores of 3 and 6% DAP treated nuggets were higher and those of 9% DAP treated nuggets. Shear force value increased with the fibre incorporation and all WB treated nuggets and 6% DAP treated nuggets had significantly higher shear force value. Yellowness increased in WB treated nuggets, while lightness decreased and redness increased in DAP treated nuggets. Moisture and protein content decreased significantly while crude fibre, total dietary fibre, insoluble dietary fibre, emulsion stability and cooking yield increased significantly in treated nuggets. Soluble dietary fibre was significantly higher and pH was significantly lower in DAP treated nuggets. It is concluded that dietary fibre enriched chicken nuggets with very good acceptability can be prepared by incorporating wheat bran and dried apple pomace each at 6% level.