Heena Sharma

Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops.

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration (4°C±1°C) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

Animal fat-Processing and Its Quality Control

Animals are slaughtered to produce their by-products which can be well utilized for various applications in day to day human life, thus, contributing to the value of animals. Removal of fat from various parts of the animal body can be done by various methods, mainly dry rendering and wet rendering. The most advantageous technique is low temperature rendering which results in highest yield of fat. Further processing of fat is done before their utilization in food to meet today’s special and general usage demand. Thus, the treatment involves series of purifying steps such as settling and degumming, neutralization, bleaching and lastly deodorization followed by modification into more usable products and finally packaging. The quality of fat control is as important as purification of fat in order to increase its utilization among the consumers and increasing the value of the animal by-products. The various analytical methods used for quality control of fat such as estimation of iodine value, peroxide value, saponification value have been described here briefly.

Preparation and storage stability of meat spread developed from spent hens

Aim: The present study was carried out to develop a meat spread as a healthier alternative to already existing meat products utilizing undervalued spent hen meat to add a new dimension to meat products. Materials and Methods: Carcasses were processed within 30 min of slaughter and conditioned at 4±1°C for about 24 h and then braised along with other ingredients to get the final product. The products were evaluated for proximate composition, peroxide values, pH, microbiological, and sensory qualities as per standard procedures. Results: The mean percent values for moisture, crude protein, ether extract, and total ash content of developed product were 58.75±0.32, 9.12±0.44, 11.19±0.16, and 2.35±0.17, respectively. No significant difference was observed for mean coliform and the yeast and mold counts with the progression of storage period, but samples differed significantly for mean pH, thiobarbituric acid and total viable plate count during storage of meat spread. A progressive decline in mean sensory scores was recorded along with the increase in storage time. Conclusion: The meat spread was found to be a good alternative to process the underutilized spent hens for its efficient utilization for product development.

Quality evaluation of mutton nuggets incorporated with optimized level of flaxseed flour

Purpose Flaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health benefits. Therefore, this paper aims to evaluate the effect of flaxseed flour on the quality of mutton nuggets. Design/methodology/approach Mutton nuggets were incorporated with three different levels of hydrated flaxseed flour (1:1), namely, 4, 8 and 12 per cent to optimize the level of incorporation. Detailed profile analysis was carried out to study various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product. Findings There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except for binding; however, significantly lower (p < 0.01) scores were observed for 12 per cent incorporation level. On the basis of sensory scores, 8 per cent level of incorporation was adjudged as optimum. Incorporation of flaxseed flour resulted in significantly lower (p < 0.01) moisture content, but higher (p < 0.01) fat and dietary fiber content. Texture profile analysis showed increased hardness of the product but resulted in decreased springiness and chewiness parameters. Incorporation of flaxseed flour significantly increased (p < 0.01) redness and yellowness of the product which improved overall acceptability. Originality/value The research work is original.

Estimation of Production Cost of Extended Restructured Mutton Chops Developed by Incorporating Pre-Optimized Level of Different Bind Enhancing Agents

Along with nutritive value and sensory acceptability of meat product, economics is also very important criteria that determine the marketability of any product. The characteristics of mutton such as high nutritive value and its gradual increasing demand in other countries provide a wide scope for its use in meat products processing. But in order for the meat sheep producer to survive, new avenues for marketing mutton must be created and it can be best accomplished by the production of value added products with appeal to Indian consumers. Therefore, the present study was envisaged to determine the production cost of extended restructured mutton chops by incorporating pre-optimized level of different bind enhancing agents i.e tamarind seed powder (1%), flaxseed flour (1%), gum tragacanth (0.1%) and gum acacia (0.5%) and compared with control and it was found that the cost of 1 kg product was worked out to be Rs. 244, 237, 240, 245 and 245 for control and treatments including TSP, FF, GT and GA respectively. The studies indicated that out of four bind enhancing agents, two of them i.e TSP and FF resulted in reduction in cost of ERMC by Rs.6 and Rs.3per kg, respectively as compared to control. Hence, it could be inferred that restructured mutton chops could be prepared with 10% extension and the quality can also be improved with 1% TSP incorporation to make it a profitable enterprise.

Development and evaluation of extended restructured chicken meat block incorporated with colocasia (Colocasia esculenta) flour.

At present the restructuring technology is preferred by the meat processors for the production of low cost, convenient meat products. To improve the functionality, products quality and acceptance of the processed meat various vegetative binders and extenders can be incorporated in the formulation. The present study was envisaged to incorporate Hydrated Colocasia Flour (HCF) at three different levels viz., 5, 7.5 and 10% in Extended Restructured Chicken Block (ERCB), by replacing lean meat in pre-standardized formulation. The products were subjected to analysis for physico-chemical, sensory, textural properties and storage quality. Cooking yield, water activity and moisture percentage increased with increasing level of incorporation of HCP, however, protein and fat percent, pH and Shear force value of products decreased with increase in the level of incorporation. Among the sensory attributes, product with 7.5% HCF showed significantly higher values (P<0.05) for general appearance, flavor, texture and overall acceptability in comparison to control. Springiness, gumminess and chewiness values showed an increasing trends with increasing extender levels, however all other parameters of texture profile analysis showed decreasing values other than hardness, which did not differ significantly (P<0.05) in comparison to control. The microbiological quality and the changes in pH value were studied for the storage period of 15 days and it was found that the products could be safely stored under refrigeration (4 ± 1°C) temperature in LDPE pouches for 15 days without marked deterioration in sensory and microbiological quality. On the basis of sensory scores, physico-chemical properties and the microbial study the optimum incorporation level of HCF was adjudged as 7.5%.

Standardization of formulation and processing conditions for development of nutritional carabeef cookies

Purpose – The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children. Design/methodology/approach – Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation. Findings – Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrume...

Production Cost of Mutton Nuggets Developed by Incorporating Flaxseed Flour, Blend of Essential Oils and their Selected Combinations

In the present study, production cost of mutton nuggets formulated with pre-optimized level of flaxseed flour (8%) (T-1), blend of essential oils (0.25%) (T-2) and their selected combination (4% flaxseed flour + 0.25% blend of essential oils) (T-3) were studied in comparison to that of the control. Optimization of levels for flaxseed flour and blend of essential oils was done under different experiments based on sensory attributes and those having sensory status closer to control were selected. It was found that the production cost of 1 kg product was ` 428.16, 392.41, 436.01 and 418.16 for control, flaxseed, essential oil (EO) and combination of flaxseed and essential oil incorporated mutton nuggets, respectively. Thus, it was concluded that formulation with 8% flaxseed flour at the cost of lean meat was most economic among the various other combinations.

Standardization of processing technologies for the preparation of restructured buffalo meat steaks.

Appropriate binding of meat pieces and high water retention are two most important factors in marketing high quality restructured meat products. Here, the processing technologies viz massaging time and cooking time play pivotal role and can improve the appearance, palatability and texture of the finished products. and under this study, the quality of Restructured Buffalo Meat Steaks (RBMS) prepared with three different massaging times viz., 10(7+3), 12(9+3) and 15(12+3) minutes and cooking time viz., 40, 45 and 50 minutes was evaluated. It was found that cooking yield of the steaks prepared with 15 minutes massaging time was significantly higher (P 0.05) between different massaging time. However, there was a significant reduction (P<0.05) in the product yield with each increase in cooking time. Based on cooking yield and sensory attributes, 15 minutes massaging time and cooking time of 40 minutes was considered optimum for product preparation.

Effect of gum acacia on the product characteristics of extended restructured mutton chops.

The main problem with restructured meat products is related to binding of meat pieces and extension of the product is generally associated with poor binding and texture of the product. Thus, the present study was envisaged to solve his problem by the incorporation of gum acacia (GA) as bind enhancing agent used at three different levels viz., 0.5%, 1% and 1.5% in extended restructured mutton chops, by replacing lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P>0.05) in any of the physico-chemical properties of product incorporated with different levels of GA except shear force value. Shear force value of product containing 0.5% GA level was significantly higher (P