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Winstead DJ, Jacobson MG. Storable, neglected, and underutilized species of Southern Africa for greater agricultural resilience. PLANT-ENVIRONMENT INTERACTIONS (HOBOKEN, N.J.) 2024; 5:e70004. [PMID: 39183979 PMCID: PMC11343724 DOI: 10.1002/pei3.70004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/26/2024] [Accepted: 07/29/2024] [Indexed: 08/27/2024]
Abstract
The Southern African region suffers from drought and food system uncertainty with increased risks due to climate change, natural disasters, and global catastrophes. Increasing crop diversity with more appropriate and resilient crops is an effective way of increasing food system resilience. We focus on crop species that are native or naturalized to an area because of their increased resilience than those that are not naturally occurring. Additionally, crops that are easily stored are more useful in times of drought and disaster. In this systematic review, we use scientific interest in neglected and underutilized species (NUS) from Southern Africa to help define next steps toward their cultivation and development as a marketable crop. We found that although scientific interest is minimal for storable Southern African NUS, these crops are worth scaling up due to their economic and nutritional value. We outline next actionable steps and specific NUS for production in a more agrobiodiverse and resilient agriculture system.
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Affiliation(s)
- Daniel J. Winstead
- Department of Ecosystem Science and ManagementThe Pennsylvania State UniversityUniversity ParkPennsylvaniaUSA
| | - Michael G. Jacobson
- Department of Ecosystem Science and ManagementThe Pennsylvania State UniversityUniversity ParkPennsylvaniaUSA
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2
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Gutiérrez-Silva G, Vásquez-Lara F, Heredia-Sandoval NG, Islas-Rubio AR. Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets. Foods 2023; 12:4463. [PMID: 38137267 PMCID: PMC10743118 DOI: 10.3390/foods12244463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.
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Affiliation(s)
| | | | | | - Alma R. Islas-Rubio
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas # 46, Colonia La Victoria, Hermosillo 83304, Mexico; (G.G.-S.); (F.V.-L.); (N.G.H.-S.)
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Saeed M, Khan MS, Amir K, Bi JB, Asif M, Madni A, Kamboh AA, Manzoor Z, Younas U, Chao S. Lagenaria siceraria fruit: A review of its phytochemistry, pharmacology, and promising traditional uses. Front Nutr 2022; 9:927361. [PMID: 36185670 PMCID: PMC9523573 DOI: 10.3389/fnut.2022.927361] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Accepted: 08/25/2022] [Indexed: 11/13/2022] Open
Abstract
Since ancient times, the Cucurbitaceae family is used as a therapeutic option in human medicine. This family has around 130 genera and 800 species. Researchers have studied the various plants of this family including Lagenaria siceraria due to their medicinal potential. Various properties are beneficial for human health, that have been attributed to L. siceraria like antioxidant, hypolipidemic, diuretic, laxative, hepatoprotective, analgesic, antihypertensive, cardioprotective, central nervous system stimulant, anthelmintic, free radical scavenging, immunosuppressive, and adaptogenic. The fruit of this plant is commonly used as a vegetable that has a low-calorie value. The species possess a diverse set of biological compounds like flavonoids, sterols, saponins, and terpenoids. Vitamins, choline, flavonoids, minerals, proteins, terpenoids, and other phytochemicals are also found in the edible parts of this plant. Besides 17 different amino acids, many minerals are reported to be present in the seeds of L. siceraria. According to the USDA nutritional database per 100 g of L. siceraria contains 14 Kcal energy, 3.39 g carbohydrates, 0.62 g protein, 0.2 g fat, and 0.5 g fiber. L. siceraria performs a wide range of pharmacological and physiological actions. The literature reviewed from various sources including PubMed, Science Direct, Google scholar, etc. shows the remarkable potential to treat various human and animal illnesses due to its' potent bioactive chemicals. The key objective of this thorough analysis is to present a summary of the data about the beneficial and harmful effects of L. siceraria intake on human health, as well as in veterinary fields.
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Affiliation(s)
- Muhammad Saeed
- College of Animal Science and Technology, Northwest A&F University, Yangling, China
- The Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
- Muhammad Saeed
| | - Muhammad Sajjad Khan
- The Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | | | - Jannat Bi Bi
- Department of Physical Education, Beijing Sports University, Beijing, China
| | - Muhammad Asif
- District Head Quarter (DHQ) Hospital, Vehari, Pakistan
| | - Asadullah Madni
- Department of Pharmaceutics, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Asghar Ali Kamboh
- Department of Veterinary Microbiology, Sindh Agriculture University, Tando Jam, Pakistan
| | - Zahid Manzoor
- The Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Umair Younas
- The Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Sun Chao
- College of Animal Science and Technology, Northwest A&F University, Yangling, China
- *Correspondence: Sun Chao
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Kumari M, Kumar V, Kaur R, Kumar S, Sharma R. Process Optimization for the Development of Nutritionally Enhanced Nuggets using Ficus geniculata: A Nutritional Approach. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:241-249. [PMID: 35583708 DOI: 10.1007/s11130-022-00967-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
Ficus geniculata (FG) is one of the underutilized fig species in India and throughout the world. However, the different parts of the plant have numerous phytochemicals and have the potential to boom the functional food as well as the pharmaceutical food industry. The plant is still unexplored and needs the attention of researchers and industrialists for its value addition. Therefore, in the present investigation, different parts (shoot, leaves and bark) of FG were exploited and leaves were selected based on physicochemical and phytochemical analysis for nugget supplementation. The FG leaves powder incorporated nuggets were prepared using different variables: FG (0 to 50%), salt (0.07 to 0.92%), and black pepper (0.079 to 0.92%) along with black gram as filler to make it 100%. The optimum conditions for the production of supplemented nuggets were having 0.82 desirability. The Fourier transform infrared spectroscopy (FTIR) also confirms the retention of bioactive compounds in the nuggets. No remarkable clustering was observed, which indicating the significant (p ≤ 0.05) effect of all the variables on the quality attributes of the supplement nuggets. Thus the developed conditions will be useful for the nugget industry and also may be a good alternative to the vegetarian people.
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Affiliation(s)
- Madhu Kumari
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Punjab, 141004, Ludhiana, India.
| | - Ramandeep Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Punjab, 141004, Ludhiana, India
| | - Satish Kumar
- College of Horticulture and Forestry, Thunag, Mandi, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, 173230, India.
| | - Rakesh Sharma
- Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, 173230, India
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Binti Mohd Zaini H, Mantihal S, Ng FWY, Pindi W. The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hana Binti Mohd Zaini
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
| | - Sylvester Mantihal
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
| | - Fiona Wen Yah Ng
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
| | - Wolyna Pindi
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Malaysia
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Barros JC, Gois TS, Pires MA, Rodrigues I, Trindade MA. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl 2. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3587-3596. [PMID: 31413386 PMCID: PMC6675818 DOI: 10.1007/s13197-019-03777-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/04/2019] [Accepted: 04/11/2019] [Indexed: 11/30/2022]
Abstract
The present study aimed to reformulate chicken nuggets with reduced sodium content, replacing the NaCl with CaCl2 and assessing the physicochemical and sensory properties of the obtained products. Four treatments of chicken nuggets were processed: Control formulation (1.5 g NaCl/100 g) and three treatments containing CaCl2 substituting 25, 50 and 75% of the NaCl, considering an ionic strength equivalent to 1.5% NaCl. The four different chicken nuggets were similar (p > 0.05) for the variables oil absorption, lipid, protein and moisture contents, water activity, cooking yield, pick-up and texture profile analysis. However, a decrease in ash content (2.21-1.75 g/100 g) was observed. The replacement of 75% NaCl could reduce 34% sodium in chicken nuggets with a concomitant increase in the calcium content (10-130 mg/100 g). For objective colour, the brightness (L*) increased from 74.43 to 78.28 as CaCl2 contents increased in the chicken nuggets, but the a* and b*parameters did not show differences (p > 0.05) among all treatments. Sensory acceptance (texture, flavour and overall quality attributes) did not differ between Control and the 75% sodium reduction treatments (all values around 7.5 in the 9-point hedonic scale), despite the decrease in the salty taste observed in the just about right scale test. Thus, the maximum tested replacement of 75% NaCl by CaCl2 produced healthier chicken nuggets, for having provided a reduction in sodium content and increase in calcium content, besides maintaining sensory quality and most of the technological characteristics.
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Affiliation(s)
- Julliane Carvalho Barros
- Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Pirassununga, São Paulo 13635-900 Brazil
| | - Taynara Saviani Gois
- Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Pirassununga, São Paulo 13635-900 Brazil
| | - Manoela Alves Pires
- Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Pirassununga, São Paulo 13635-900 Brazil
| | - Isabela Rodrigues
- Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Pirassununga, São Paulo 13635-900 Brazil
| | - Marco Antonio Trindade
- Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Pirassununga, São Paulo 13635-900 Brazil
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Nayak NK, Pathak V. Development and quality assessment of carrageenan incorporated low fat chevon patties. Journal of Food Science and Technology 2016; 53:3477-3484. [PMID: 27777453 DOI: 10.1007/s13197-016-2322-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2016] [Accepted: 08/25/2016] [Indexed: 11/25/2022]
Abstract
The present study was conducted to develop and assess the quality of carrageenan incorporated chevon patties with the objective of reducing fat content. Efficacy of carrageenan as fat replacers (0.3, 0.6 & 0.9 %) was assessed for development of low fat chevon patties. Emulsion stability and cooking yield increased with the increase in levels of carrageenan. Significantly (P < 0.05) lower fat and cholesterol contents and higher moisture and fat retention were observed in formulation with carrageenan. No significant difference in the mineral content in either of the treatment was recorded. Incorporation of fat replacer in chevon patties demonstrated significant effect on all the textural parameters except adhesiveness. Results of color value illustrated that lightness (L*) value differ significantly. Sensory scores were higher or comparable for patties containing 0.6 % carrageenan as compared to control. Hence, carrageenan was observed to be suitable as fat replacer for producing low fat chevon meat patties.
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Affiliation(s)
- N K Nayak
- Department of Livestock Product Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, UP 281001 India ; Department of Livestock Product Technology, College of Veterinary Science and Animal Husbandry, NDVSU, Mhow, MP 453446 India
| | - V Pathak
- Department of Livestock Product Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, UP 281001 India
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Kaur S, Kumar S, Bhat ZF. Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets. ACTA ACUST UNITED AC 2015. [DOI: 10.1108/nfs-05-2015-0066] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The purpose of this study is to evaluate the possibility of utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets.
Design/methodology/approach
– The study was designed to incorporate and evaluate the effect of pomegranate seed powder and tomato powder on the quality characteristics of the chicken nuggets. The products were developed by incorporating different levels of pomegranate seed powder (1, 2, 3 per cent) and tomato powder (1, 2, 3 per cent) separately and were analyzed for various physicochemical and sensory parameters.
Findings
– The pomegranate seed powder and tomato powder significantly (p
<
0.05) increased the fiber content of the chicken nuggets besides improving various sensory attributes of the products. A significant (p
<
0.05) effect of the pomegranate seed powder was observed on the pH, emulsion stability, cooking yield and proximate parameters of the chicken nuggets. Tomato powder also showed a significant (p
<
0.05) effect on the emulsion stability, moisture and fat content of the products. No significant (p
>
0.05) effect of tomato was observed on the pH and cooking yield of the products.
Originality/value
– Fiber-enriched chicken nuggets could be developed by incorporating pomegranate seed powder and tomato powder in the formulation besides improving various sensory attributes of the products.
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Bhat ZF, Kumar S, Kumar P. Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets. ACTA ACUST UNITED AC 2015. [DOI: 10.1108/nfs-04-2014-0034] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of Aloe vera on the storage quality of aerobically packaged chicken nuggets.
Design/methodology/approach
– The Aloe vera pulp was incorporated at various levels, namely, 0, 5, 10 and 15 per cent, replacing lean meat in the formulation. The products were analyzed for proximate composition, physicochemical and sensory parameters. Chicken nuggets incorporated with optimum level of Aloe vera (10 per cent) along with control nuggets (0 per cent Aloe vera) were aerobically packaged and assessed for lipid oxidation, physicochemical and microbiological characteristics under refrigerated (4°C) conditions.
Findings
– pH, crude protein, ether extract and ash content of the nuggets showed significant (p < 0.05) decreasing trend with increasing levels of Aloe vera; however, there was a significant (p < 0.05) increase in the moisture content, emulsion stability and cooking yield. Aloe vera-enriched nuggets showed significantly (p < 0.05) lower values than control nuggets for almost all the lipid oxidation and microbiological parameters, i.e. free fatty acid, thiobarbituric acid-reactive substances value, total plate count, psychrophillic count and yeast and mould count. No significant (p > 0.05) difference was observed in the sensory parameters of the Aloe vera-enriched nuggets and the control samples throughout the period of storage.
Originality/value
– The paper has demonstrated the use of Aloe vera as a potential natural antioxidant without any marginal decline in the sensorial characteristics and nutritive value of the muscle foods.
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Singh PK, Kumar S, Bhat ZF, Kumar P. Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets. ACTA ACUST UNITED AC 2015. [DOI: 10.1108/nfs-02-2014-0017] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets.
Design/methodology/approach
– Three levels of sorghum flour, namely, 2, 4 and 6 per cent, were incorporated in the formulation, and the products developed were assessed for various physicochemical, sensory, texture and colour parameters. Chevon cutlets containing optimum level of sorghum flour were treated with clove oil (100 ppm) and evaluated for storage quality for 15 days under refrigerated conditions (4 ± 1°C). The products were analysed for various physicochemical, microbiological and sensory parameters.
Findings
– Crude fibre, texture parameters, i.e. hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value, showed significant (p < 0.05) increasing trend, whereas moisture per cent, fat content and overall acceptability decreased significantly (p < 0.05) with increasing levels of incorporation. Chevon cutlets containing 6 per cent sorghum flour were optimized as best. Thiobarbituric acid-reactive substance value (mg malonaldehyde/kg), total plate count (cfu/g) and psychrophillic count (cfu/g) showed a significant increasing trend (p < 0.05), whereas all the sensory parameters decreased significantly (p < 0.05) with increasing days of storage. The products were successfully stored for 10 days under refrigerated conditions (4 ± 1°C) without marked loss in quality.
Originality/value
– The paper has demonstrated the potential of sorghum as a fibre source in the development of designer chevon cutlets and effect of clove oil on the storage quality of aerobically packaged chevon cutlets.
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Das AK, Rajkumar V, Verma AK. Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12392] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Arun K. Das
- Eastern Regional Station; Indian Veterinary Research Institute; Kolkata-37 Kolkata 700037 India
| | - Vincent Rajkumar
- Goat Products Technology Laboratory; Central Institute for Research on Goats; Mathura India
| | - Arun K. Verma
- Goat Products Technology Laboratory; Central Institute for Research on Goats; Mathura India
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Verma AK, Rajkumar V, Banerjee R, Biswas S, Das AK. Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:886-95. [PMID: 25049864 PMCID: PMC4093245 DOI: 10.5713/ajas.2012.12671] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2012] [Revised: 03/03/2013] [Accepted: 01/29/2013] [Indexed: 11/27/2022]
Abstract
This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.
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Affiliation(s)
- Arun K Verma
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah-281122, Mathura, India
| | - V Rajkumar
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah-281122, Mathura, India
| | - Rituparna Banerjee
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah-281122, Mathura, India
| | - S Biswas
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah-281122, Mathura, India
| | - Arun K Das
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah-281122, Mathura, India
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Zargar FA, Kumar S, Bhat ZF, Kumar P. Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages. SPRINGERPLUS 2014; 3:39. [PMID: 24494185 PMCID: PMC3907634 DOI: 10.1186/2193-1801-3-39] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2013] [Accepted: 12/20/2013] [Indexed: 11/10/2022]
Abstract
The present study was undertaken to evaluate the effect of different levels of pumpkin on the quality characteristics of chicken sausages. The pumpkin was incorporated at three different levels viz. 6, 12 and 18 percent replacing lean meat in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, crude protein, ether extract and ash content of the products showed significantly (p < 0.05) decreasing trend with increasing levels of incorporation of pumpkin however, there was a significant (p < 0.05) increase in the moisture and crude fibre content. Based on various parameters, 12 percent level of incorporation was optimized as best. Chicken sausages with optimum level of pumpkin along with control were aerobically packaged in LDPE pouches and assessed for storage quality under refrigerated (4 ± 1°C) conditions. The mean values of pH and all the sensory parameters showed significantly (p < 0.05) decreasing trend for both control as well as treatment samples whereas TBARS (mg malonaldehyde/kg) value, total plate count (log cfu/g) and yeast and mould count (log cfu/g) showed significantly (p < 0.05) increasing trend with storage. Coliforms (log cfu/g) were not detected throughout the period of storage. Thus, fibre enriched chicken sausages could be successfully stored for a period of 14 days at refrigeration temperature (4 ± 1°C) without any significant loss in quality.
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Affiliation(s)
- Fayaz Ahmed Zargar
- />Veterinary Officer, Mirah Exports Pvt Ltd, Dera Bassi, Sas Nagar, Punjab 144410 India
| | - Sunil Kumar
- />Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir 181102 India
| | - Zuhaib Fayaz Bhat
- />Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir 181102 India
| | - Pavan Kumar
- />Division of Livestock Products Technology, GADVASU, Ludhiana, Punjab 141004 India
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