Nitin Mehta

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.

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...

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.

Steady state behaviour and maintenance planning of a desulphurization system in a urea fertilizer plant

This paper presents the steady state behaviour and maintenance planning of the desulphurization process in the fertilizer industry. The process consists of four subsystems, A, B, C and D in series with three states; good, reduced and failed. One standby unit is provided for each pump. Taking constant failure and repair rates for each subsystem, mathematical modelling is done using the Chapman-Kolmogorov birth-death process. An expression for steady state availability is given. Based on the data available from a medium sized ammonia production process, the behaviour of each working unit in the process has been analysed. The computed results are discussed with the concerned plant personnel which is helpful to the management for implementing any future plan regarding design modification of the system/processes.

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.

Enzymatic hydrolysis of camel milk proteins and its antioxidant properties

Camel milk proteins were hydrolysed with alcalase, α-chymotrypsin and papain and hydrolysates were assessed for antioxidant activity. Non-fat camel milk (NFCM) powder was reconstituted (5% TS) in phosphate buffer and enzymes were added at a ratio of 1:100 (enzyme: substrate). Hydrolysis was carried out at 55oC for Alcalase and Papain, and 37oC for α-Chymotrypsin for 6 hours and samples were drawn at 2h interval. The hydrolysates were analysed for change in pH, degree of hydrolysis (DH) and antioxidant activities viz. 2, 2′ azino bis (3 ethylbenzthiazoline 6 sulphonic acid) (ABTS), 2,2′ diphenyl 1 picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). With the progress of hydrolysis time, pH of the hydrolysates were decreased and higher rate was observed for alcalase. The DH increased significantly (p<0.05) upto 6 h on hydrolysis with alcalase and papain, whereas upto 4h for chymotrypsin. In SDS-PAGE, the disappearance of major protein bands in hydrolysates samples confirm hydrolysis and production of low molecular weight peptides. The antioxidant activity was assessed by ABTS, DPPH and FRAP assay, increased significantly (p<0.05) with the increase in hydrolysis time and DH. The hydrolysis carried by chymotrypsin exhibited higher antioxidant activity as compared to alcalase and papain. The results suggested that camel milk proteins could be used as natural source of protein to produce hydrolysates with antioxidant activities and can be used for human consumption and as ingredient in nutraceutical and pharmaceuticals and also in health oriented food products.

Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

Purpose The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties. Design/methodology/approach Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes. Findings The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2. Practical implications Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH. Originality/value The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

Quality characteristics and storage stability of emu meat nuggets formulated with finger millet (Eleusine coracana) flour

Purpose – The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability. Design/methodology/approach – FMF was incorporated at 4, 6 and 8 per cent levels with replacement of emu meat in nuggets formulation and on the basis of various physico-chemical, instrumental colour and sensory parameters, 6 per cent FMF was selected as optimum. The functional emu meat nuggets incorporated with optimum level of FMF as well as control were aerobically packaged in low density polyethylene (LDPE) bags and stored for 21 days at refrigeration (4 ± 1°C) and evaluated for oxidative stability, microbiological quality and sensory attributes at regular interval of 7 days. Findings – The fat content showed significant (p < 0.05) decrease, whereas the crude fibre content increased significantly (p < 0.05) with the increasing levels of incorporation. The sensory scores for all the attributes in 6 per cent FMF-incorporated p...