O.P. Malav

Meat analogues: Health promising sustainable meat substitutes

ABSTRACT There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavor, color, and nutritive value can be substituted directly for meat to all sections of the society.

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...

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%.

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...

Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions

Abstract The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1°C) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on 42nd day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

Development of Shelf Stable Spent Hen Meat Kachori Incorporated with Prebiotic Fibers

The formulation and processing condition for the development of vegetable kachori were standardized. The effect of different cooking methods i.e. (baking, baking + frying combination and deep fat frying) on developed kachori was evaluated and on the basis of sensory attributes, deep fat frying cooking method was found most suitable. Minced chicken meat was incorporated at 55%, 65% and 75% level in the developed kachori and on the basis of various physico-chemical, sensory quality and instrumental color parameters, 75% level was adjudged best for the development of chicken meat kachori. Inulin powder was incorporated at 2%, 4% and 6% levels in the standardized formulation of chicken meat kachori for the development of prebiotic enriched functional chicken meat kachori and 4% level was found optimum on the basis of various physico-chemical, sensory quality and proximate composition parameters.

Efficacy of Composite Fat Replacer Mixture of Sodium Alginate and Carrageenan for Development of Low Fat Pork Patties

Composite fat replacer mixture of sodium alginate (SA) and carrageenan (Crg) was optimised to develop Low-fat pork patties (LFPP). LFPP (0% added fat) were developed with three different combinations of SA and Crg percentage i.e. LFPP-1 (0.10/0.75), LFPP-2 (0.20/0.50) and LFPP-3 (0.30/0.25) and were compared with control pork patties (10% added fat) for compositional, processing and sensory characteristics. The moisture content of raw emulsion and cooked LFPP were significantly (P

Fortification of low-fat chicken meat patties with calcium, vitamin E and vitamin C

Purpose – The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes. Design/methodology/approach – Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters. Findings – The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to th...

Economics of Preparation of Restructured Chicken Meat Blocks Extended with Different Vegetative Extenders

Rapid urbanization and change in life style have increased demand for tasty, convenience and designer meat products; however, high cost of these products makes it difficult for an average consumer to include these products in their diet. Therefore the objective of present study is the production of low-cost meat products utilising vegetative extenders and comparison of production cost of extended products with the control product. Restructured Chicken Meat Blocks (RCMB) were prepared from a standardized formulation and were extended with optimized level of vegetative extenders viz., lentil flour, sorghum flour, potato, water chestnut flour and extender blend. Optimization of levels of extenders was done by different experiments based on sensory attributes and those having sensory status closer to control were selected. The cost of RCMB after replacement of lean meat with selected level of vegetative extenders and extender blend were compared among themselves to determine the most economic preparation. It was found that extended RCMB were cheaper than control products and among the extended RCMB least cost was for extender blend incorporated RCMB. The cost for extender blend extended RCMB and sorghum flour added RCMB were almost same but these were lower than potato, lentil flour and water chestnut flour added RCMB due to their higher yields and high level of replacement of lean meat. Thus it was concluded that formulation with extension of 15% extender blend at the cost of lean meat was most economic among the tested vegetative extenders.