Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun Kumar Verma ◽  
V. Rajkumar ◽  
...  
Keyword(s):  
Life Style ◽  
Mineral Content ◽  
Meat Products ◽  
Sensory Properties ◽  
Banana Peel ◽  
Low Fat ◽  
Content Type ◽  
Physico Chemical ◽  
Banana Peel Powder ◽  
Chicken Patties

PurposeThe present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.Design/methodology/approachUltra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.FindingsHighest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.Practical implicationsSensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.Originality/valuePresent global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

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

2015 ◽  
Vol 45 (5) ◽  
pp. 688-702 ◽  
Author(s):  
Nitin Mehta ◽  
B . D. Sharma ◽  
R. R. Kumar ◽  
Pavan Kumar ◽  
Om Prakash Malav ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Calcium Lactate ◽  
Low Fat ◽  
Content Type ◽  
Physico Chemical ◽  
Chicken Meat Patties ◽  
Sensory Parameters ◽  
Chicken Patties

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 that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control. Originality/value – The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.

Development of functional chicken patties with incorporation of mango peel powder as fat replacer

2020 ◽  
Vol 50 (6) ◽  
pp. 1063-1073 ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun Kumar Verma
Keyword(s):  
Harmful Effect ◽  
Meat Products ◽  
Chemical Properties ◽  
Blood Cholesterol ◽  
Fat Replacer ◽  
Content Type ◽  
Physico Chemical ◽  
Significant Difference ◽  
Mango Peel ◽  
Chicken Patties

Purpose The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer. Design/methodology/approach Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes. Findings There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation. Originality/value Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty

2019 ◽  
Vol 121 (9) ◽  
pp. 2179-2189 ◽  
Author(s):  
Hana Bin Mohd Zaini ◽  
Mohd Dona Bin Sintang ◽  
Yi Ning Dan ◽  
Noorakmar Ab Wahab ◽  
Mansoor Bin Abdul Hamid ◽  
...  
Keyword(s):  
Control Sample ◽  
Textural Properties ◽  
Sensory Properties ◽  
Banana Peel ◽  
Musa Balbisiana ◽  
Content Type ◽  
Overall Acceptability ◽  
Banana Peel Powder ◽  
Fish Patty

Purpose The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana. Design/methodology/approach Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana). Findings The addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0). Originality/value The addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

scholarly journals Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market

Meso ◽  
2020 ◽  
Vol 22 (3) ◽  
pp. 196-208
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Katja Babič ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Sodium Chloride ◽  
Profile Analysis ◽  
Meat Products ◽  
Sensory Properties ◽  
Texture Profile Analysis ◽  
Sensory Profile ◽  
Linear Discriminant ◽  
Texture Profile ◽  
Physico Chemical ◽  
Canned Meat

Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat products on the Slovenian market. Chemical analyses of the content of ash, sodium chloride and phosphates, thiobarbituric acid number (TBA), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) as well as the evaluation of sensory properties (Descriptive Analysis Method) were performed on 33 products. The products of smoked meat had a higher content of protein, ash, total phosphates and sodium chloride than the products of canned meat. All products were oxidatively stable (low TBA number). The products of smoked meat were darker (lower L* values) and redder in cross-section (higher a* values), they were tougher, gummier, more difficult to chew, more cohesive and less elastic in texture (Texture Profile Analysis) than the products of canned meat. The panel of experts evaluated the products of both subgroups with a similar average overall impression. Compared to the products of the canned meat, the products of the smoked meat showed worse slice colour uniformity, they contained a higher level of gelatinised connective tissue on the slice, had a worse slice connectivity, the texture of a slice was firmer with coarser fibres, they were saltier, with a less pronounced metallic and rancid aroma and a more pronounced bitter, acidic and odd aroma. Chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, linear discriminant analysis confirmed that the products of the subgroups smoked meat and canned meat differ in their physico-chemical and sensory profile.

Development and quality assessment of pork sandwich spread incorporated with different levels of antioxidant mixture (BHA and BHT) during frozen storage (−18 ± 1°C)

2016 ◽  
Vol 46 (6) ◽  
pp. 816-826
Author(s):  
Anurag Pandey ◽  
Ramesh Chandra Keshri ◽  
Yogesh Kumar
Keyword(s):  
Frozen Storage ◽  
Meat Products ◽  
Storage Period ◽  
Butylated Hydroxytoluene ◽  
Plate Count ◽  
Human Consumption ◽  
Content Type ◽  
Physico Chemical ◽  
Different Levels ◽  
Microbiological Properties

Purpose This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT); 1:1] and to assess sensory, physico-chemical and microbiological properties of frozen product during storage. Design/methodology/approach Three levels of antioxidant mixture (BHA + BHT; 1:1) i.e. 100, 200 and 400 ppm were tried, and the product was compared for physico-chemical, microbiological and sensory properties along with the control during frozen storage (−18 ± 1°C). Findings pH and water activity decreased significantly (p < 0.05), whereas water holding capacity, 2-thiobarbituric acid reacting substances value, total plate count and psychrotrophic count increased significantly (p < 0.05) during storage period. No coliform, yeast and molds were detected throughout the study period. There was non-significant (p < 0.05) effect of antioxidant treatment on the scores of colour, texture, juiciness, adhesion ability and spreadability, but scores for flavour and overall acceptability significantly (p < 0.05) increased. Research limitations/implications Pork sandwich spread is envisaged to help in providing nutrition to a large section of needy population and will add a new dimension to the convenience foods. Originality/value Antioxidant mixture (BHA + BHT, 1:1) treatment improved the sensory and microbiological properties of pork sandwich spread at frozen storage (−18 ± 1°C). At the end of storage period (60 days), the pork sandwich spread was found safe for human consumption. Hence, BHA and BHT antioxidant mixture could be used to improve quality attributes of meat products during storage.

scholarly journals Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

2016 ◽  
Vol 39 (2) ◽  
pp. 193-199
Author(s):  
Hendronoto Arnoldus Walewangko Lengkey ◽  
Balia Roostita Lobo
Keyword(s):  
Moisture Content ◽  
Sensory Quality ◽  
Corn Oil ◽  
Meat Products ◽  
Low Fat ◽  
Suitable Alternative ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Native Chicken ◽  
Significant Difference

AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.

Effect of incorporation of functional ingredients on quality of low fat restructured goat meat product

2017 ◽  
Vol 47 (5) ◽  
pp. 731-740 ◽  
Author(s):  
Yogesh P. Gadekar ◽  
B.D. Sharma ◽  
Ajay Kr. Shinde ◽  
Arun Kr. Das ◽  
S.K. Mendiratta
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Health Benefit ◽  
Product Yield ◽  
Future Research ◽  
Low Fat ◽  
Content Type ◽  
Goat Meat ◽  
Lower Shear ◽  
Textural Attributes

Purpose This paper aims to evaluate the effects of inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent) addition on the physico-chemical, sensory and textural attributes of restructured goat meat products. Health conscious consumers are much more interested in product with added health benefit. Keeping this in mind, this study was undertaken to find out effective ingredient for low fat restructured goat meat product. Design/methodology/approach Formulation for restructured goat meat blocks was optimized and four different formulation containing different ingredients, namely, control, inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent), were used to find out best ingredient for healthier goat meat product and various physicochemical and sensory properties of the product were evaluated. Findings Results showed that addition of carrageenan improved (p < 0.01) the product yield (86.0 per cent) significantly. The proximate composition, expressible water and water activity were similar. The moisture retention percentage was significantly (p < 0.01) reduced (86.0 per cent) due to addition of inulin. Carrageenan significantly (p < 0.05) increased the lightness (42.4) and yellowness (10) values. Significantly (p < 0.05) lower shear force values were observed in inulin (0.5) and chitosan (0.4) containing samples than control (0.7 kg/1.5 cm2). Hardness values were significantly (p < 0.05) lower in restructured product containing chitosan (56.1 N/cm2) and carrageenan (59.4 N/cm2). Similarly, springiness values were significantly (p < 0.05) lower (0.7 vs 0.8 cm) in carrageenan containing product. Inulin, chitosan and carrageenan did not significantly influence the sensory attributes of restructured goat meat product. It is concluded that inulin, chitosan and carrageenan could be used to improve technological and functional attributes of the healthier restructured goat meat product. Research limitations/implications Future research may benefit from efforts to modify shelf life of the product by modifying packaging condition. Originality/value The healthier meat-based restructured goat meat product has been developed, and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect.

Physico-chemical and sensory properties of cereal/legume-substituted cocoa-based beverage

2014 ◽  
Vol 44 (5) ◽  
pp. 400-406
Author(s):  
Babatunde Stephen Oladeji ◽  
Adeniran Omotoso Badmus
Keyword(s):  
Reference Sample ◽  
Sensory Properties ◽  
Local Market ◽  
Soybean Flour ◽  
Cocoa Powder ◽  
Content Type ◽  
Sorghum Flour ◽  
Physico Chemical ◽  
Two Samples ◽  
Significant Difference

Purpose – The purpose of this paper is to develop a cereal/legume-substituted cocoa-based beverage using cocoa powder, malted sorghum flour, soybean flour and defatted melon seed flour and to evaluate their physico-chemical, nutritional and sensory properties. Design/methodology/approach – Malted sorghum was prepared; flours of soybean and defatted melon were also prepared separately. Two samples were formulated, the first formulation tagged CPM1 contained 60, 10, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively, and the second sample tagged CPM2 contained 65, 05, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively. A commercial product (Noble Vita) was purchased from local market as reference sample. Findings – Protein contents of formulated samples (16.93 and10.58 per cent for samples CPM1 and CPM2, respectively) are higher than that of the Noble Vita (6.35 per cent). The vitamin C content of the formulated samples was found to be 13.38 and 13.50 mg/100 g, an improvement from that of the reference sample (6.13 mg/100 g). Significant difference exists in the overall acceptability between the formulated samples and the reference sample (p < 0.05), and the formulated samples were more acceptable. Originality/value – Formulated samples are nutritionally richer than the reference sample and that they are capable of supplying limiting nutrients in the diet of majority in the developing countries.

Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer

2019 ◽  
Vol 49 (3) ◽  
pp. 432-440 ◽  
Author(s):  
Meena Goswami ◽  
B.D. Sharma ◽  
S.K. Mendiratta ◽  
Vikas Pathak
Keyword(s):  
Guar Gum ◽  
Meat Products ◽  
Processed Meat ◽  
Cyamopsis Tetragonoloba ◽  
Fat Percentage ◽  
Low Fat ◽  
Content Type ◽  
Significant Difference ◽  
Cent Level ◽  
Vegetable Fat

Purpose This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum. Design/methodology/approach Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogenated vegetable fat, respectively. The formulation of low-fat carabeef cookies was maintained by addition of water. Findings There was a significant difference (p < 0.02) between control and treatments for all physico-chemical properties, except pH and thickness. The cooking yield increased significantly (p < 0.04) at 1.5 per cent level of guar gum. Moisture, protein and ash percentage increased significantly (p < 0.02) while there was significant (p < 0.00) reduction in fat percentage. The diameter and spread ratio of cookies decreased significantly (p < 0.03) with incorporation of guar gum. The sensory scores were not significantly affected with respect to color and appearance, flavor, texture, crispiness, aftertaste and overall acceptability at 1.5 per cent level. There was no significant difference in hardness and adhesiveness values, as well as color parameters. Research limitations/implications The experiment can be further carried out to evaluate complete product profile and storage stability of product under different packaging conditions. Originality/value Fat imparts richness and tenderness, improving flavor and mouth feel to processed meat products, but higher fat consumption may lead to various life style diseases. Reducing fat content with fat replacers in meat cookies without affecting the sensory characteristics may be a significant challenge. Guar gum powder may be an excellent option at 1.5 per cent level to replace 40 per cent of hydrogenated vegetable fat without compromising quality attributes.

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