Suman Talukder

Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review

Meat is an important source of all essential nutritional components of our daily diet as it content most of the essential amino acids, fatty acids, vitamins, and minerals which are lack in plant based food, but it is devoid of dietary fiber, which is very essential component for normal physiological/biochemical process. During meat products processing, its functional values can be improved by supplementation of dietary fiber rich vegetative substances like cereal and pulse flour, vegetable and fruits pulp, etc. by this process, a significant proportion of required daily allowance of dietary fiber can be fulfilled for the frequent meat consumers. The consumption of meat products fortified with of dietary fiber can lead to the prevention of diseases like coronary heart disease, diabetes, irritable bowel disease, obesity, etc. On the other hand, the dietary fiber can effectively be incorporated in the processed meat products as binders, extender, and filler, they can significantly replace the unhealthy fat components from the products; increase acceptability by improving nutritional components, pH, water-holding capacity, emulsion stability, shear press value, sensory characters, etc. of finished products. Addition of dietary fiber in the meat products can increase the cooking yield therefore the economic gain as well.

Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder

Purpose – The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects. Design/methodology/approach – Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging. Findings – Cabbage powder may serve as a good source of na...

Meat analog: a review.

The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.

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.

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.

Scope of Millet Grains as an Extender in Meat Products

India stood first for millet production in the world and plays a significant role in meat production and consumption too. To meet the demand of health conscious consumers for healthy and nutritious meat food item, the incorporation of millet grains and its byproducts to the meat products by the processors can serve the purpose. The multidimensional positive nutritional and functional characteristics millet grain not only improve the acceptability of the meat products but also increase its own demand as a main coarse food grain in competition to the wheat and rice over the world.

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%.

Quality characteristics of premium mutton nuggets enriched with almond-based functional components

Nuts, besides favourable fatty acid and nutrient profile, possess certain bioactive/functional compounds, which elicit several health benefits. Premium mutton nuggets with improved nutritional profile were developed by reducing the traditionally added animal fat in emulsion with the incorporation of almond paste. In order to substitute added fat by nut-based fat, standardised almond paste with 50% lipids in its proximate were explored at three levels (10%, 15% and 20%) to determine the optimum level of its incorporation. The extra lipid content of almond paste was adjusted by replacing lean on constant weight basis. The premium product was further analysed and compared with traditional product for detailed product profile, which included lipid profile, calorific value, dietary fibre, antioxidant activity and texture profile. Based on physico-chemical and sensory scores, the optimum level of incorporation for almond paste was adjudged as 15%. Developed premium mutton nuggets had significantly less (P < 0.05) cholesterol content, increased dietary fibre, enhanced antioxidant activity and acceptable texture profile. Thus, it was concluded that functional components of almond can be very well incorporated in the conventional process to develop a superior product.

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves

Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Materials and Methods: Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond® tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Results: Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. Conclusions: The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.