Jhari Sahoo

Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

The aim of this study was to investigate the antioxidant activity of different solvent extracts of curry and mint leaf and their effect on colour and oxidative stability of raw ground pork meat stored at 4 ± 1°C. The results indicated that among the two individual leaf categories, the ethanol extract of curry leaf (EHEC) and the water extract of mint leaf (WEM) showed higher DPPH and ABTS(+) activity. EHEC also exhibited the highest total phenolic contents while these were the lowest for WEM. WEM showed the highest superoxide anionic scavenging activity (%). The pork meat samples treated with EHEC and WEM showed a decrease in the Hunter L- and a-values and a increase in b-value during storage at 4°C. However, the pH and TBARS values were higher in control samples irrespective of storage periods. In conclusion, EHEC and WEM have the potential to be used as natural antioxidants to minimise lipid oxidation of pork products.

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p > 0.05), but fibers and ash contents was increased (p < 0.05) amongst treatments. The flour formulated samples were lighter (L* value) less dark (a*) than control. Textural values were affected significantly. On storage, samples with GBF showed lower pH (p > 0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p > 0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

The nutritional and textural properties of low fat paneer using soy protein isolate (SPI) as fat replacer was investigated. The physico-chemical and sensory characteristics of 4 types of paneer made of low-fat milk (3% milk fat (MF) and 10% solids-not-fat (SNF)) and SPI of 0 (T1), 0.1 (T2), 0.2 (T3) and 0.3% SPI (T4) were compared with high fat paneer (TC) made of high fat milk (6% MF and 9% SNF). CaCl2 (0.2%, w/v) was used as coagulant at 75 ± 1°C. Increased level of SPI in paneer increased yield, protein, ash, moisture content and decreased fat, moisture protein ratio, lactose and calorie contents. Titratable acidity and pH varied in narrow range. Instrumental firmness was higher (p ≤ 0.05) in T1-T4 than in TC. The gumminess, chewiness and firmness showed the same trend. Resilience and cohesiveness values showed no significant difference among the samples. Hunter colour L values showed a decreasing, and a and b values increasing trend with increasing levels of SPI. Sensory appearance and colour scores were lower (p ≤ 0.05) for T1-T4 than TC. More than 0.2% SPI imparted beany flavour to paneer.

Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

The aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T1), 2% canola flour (T2), 3% linseed oil (T3), and 4% canola oil (T4) and to estimate their cost of production. The total fat and crude fiber content was increased (P < 0.05) with the incorporation of linseed flour. The emulsion stability and cooking yield was greater (P < 0.05) in T4 among all the treatments. The percent shrinkage was lower (P < 0.05) in linseed/canola oil incorporated CMP than their respective flours. The colour and appearance and flavour scores were lower (P < 0.05) in canola flour than canola oil incorporated CMP. The texture scores were not influenced (P < 0.05) in linseed-and canola-treated products. The overall acceptability was greatest (P < 0.05) in T4 whereas, lowest (P < 0.05) in T2 among all treated products. The cost of production was increased by 3–5% with the incorporation of linseed and canola oil whereas it was almost same for control and linseed flour.

Storage stability of raw chevon chunks packaged in composite, bioactive films at refrigeration temperature

Storage stability of raw chevon (goat meat) chunks wrapped in preformed, bioactive, biodegradable films based on composite starch–chitosan and impregnated with nisin (60 000 IU/g; T-1) and cinnamaldehyde (0.5% v/v; T-2) was evaluated relative to unwrapped product (control) under aerobic refrigeration (4°C ± 1°C) conditions for 10 days. Samples were taken on Days 1, 4, 7 and 10 to assess various physicochemical, microbiological and sensory quality parameters. Water activity and pH of raw chevon chunks followed a decreasing trend during storage under all packaging conditions; the rate of decrease of water activity was higher (P < 0.05) in the control than in bio-packaged products. Values of thiobarbituric acid reactive substances increased throughout storage and were lowest in T-2 and highest in the control. Extract release volume decreased throughout storage under all packaging conditions; however, it was higher (P < 0.05) in bio-packaged products than the control. Microbial quality was better in bio-packaged products than the control throughout storage. Standard plate count was 2.09 log10 cycles lower in T-2 than the control, and coliform count was lower by log10 2.31 cfu/g in T-2 and log10 1.88 in T-1 than the control on Day 7 of storage. Staphylococcus counts were lower (P < 0.05) in bioactive-packaged products than the control throughout the storage period. Sensory quality attributes colour, odour, texture and overall acceptability were better maintained in bio-packaged products than the control during storage, and maximum scores were awarded to T-2. The results indicate that starch–chitosan composite films impregnated with cinnamaldehyde can be used for the packaging of raw goat meat and successfully extend storage life by inhibiting the colour, oxidative and microbial deteriorative changes under refrigeration.

Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

Toughness of goat meat is a major problem with regard to consumer acceptance. Keeping this in view a blade tenderizer was developed for tenderization of goat meat. Pomegranate fruit products were also explored for tenderization effect on goat meat. Tenderization of goat meat with pomegranate seed powder improved the textural properties marginally with slight adverse colour change and taste. Samples treated with PRP got lower score for colour in sensory evaluation and there was adverse effect on taste of treated meat. Blade tenderization and 4% PSP proved better for tenderization and were compared with control and 0.2% papain in goat meat chunks. The cooked samples treated with papain and blade incisions got better sensory scores and required lesser shear force compared to 4% PSP and control. Overall the papain treated meat was superior in terms sensory attributes followed by blade incision and PSP. The results suggested that the blade incisions can be used for tenderization of goat meat. Pomegranate seed powder maybe considered for mixing with other spices to marinate goat meat mainly for its beneficial effects.

Development of functional chicken meat balls with the incorporation of cereal fibres and honey

The present study was carried out to develop functional chicken meat balls with the incorporation of broken wheat (dalia), honey (1.5%) and 50% replacement of sodium chloride (NaCl) with potassium chloride (KCl) in the emulsion formulation. Two different types of samples were prepared using standard formulation; however additional ingredients in treated sample were included with the replacement of lean meat. All samples were analyzed for various physicochemical, microbiological and sensory quality parameters. Results indicated that treated samples had significantly (P 0.05) in between treatment and control group. Lipid oxidation products like TBARS value and peroxide value were significantly higher in control chicken meat balls. Standard plate count (SPC) was nearly similar in both the products. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl, addition of fibre and honey have positive impact on product quality besides improving nutritional value of developed chicken meat balls.

Development of functional chicken nuggets with the incorporation of broken wheat and carrageenan

The aim of this study was to develop functional chicken nuggets with the incorporation of broken wheat (dalia) and carrageenan (fat replacer), and partial replacement of sodium chloride (NaCl) with potassium chloride (KCl) in the emulsion formulation. Two different types of products were prepared, in which, emulsion of control nuggets contained 10% fat and 1.3% NaCl; while treated nuggets contained 2% dalia, 1% carageenan, 5% fat and 0.8% NaCl + 0.5% KCl in standard formulation. Additional ingredients in treated sample were included with the replacement of lean meat. The products were evaluated for various physicochemical, microbiological and sensory quality parameters. Results indicated that treated samples had significantly (P 0.05) in between treatment and control group. Treated nuggets also showed lower standard plate count (SPC), TBARS value, FFA content and peroxide value. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl with KCl and addition of fibre have positive impact on product quality besides improving nutritional value of developed chicken nuggets.