Effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, traditional fried mutton ribs

2015 ◽  
Vol 45 (5) ◽  
pp. 662-676 ◽  
Author(s):  
Sourab Dua ◽  
Z. F. Bhat ◽  
Sunil Kumar
Keyword(s):  
Oxidative Stability ◽  
Quality Parameters ◽  
Storage Quality ◽  
Content Type ◽  
Muscle Foods ◽  
Lemon Peel ◽  
Lipid Stability ◽  
And Storage ◽  
Peel Extract

Purpose – The purpose of this study is to explore the possibility of utilization of lemon peel extract as a natural antioxidant source in muscle foods. The products incorporated with lemon peel extract were assessed for various oxidative stability and storage quality parameters. Design/methodology/approach – The study was designed to evaluate the effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, a popular traditional meat product. The products were prepared and treated with different concentrations of lemon peel extract (0.5, 1, 1.5 per cent) and were aerobically packaged in low-density polyethylene pouches and assessed for lipid stability and storage quality parameters under refrigerated (4 ± 1°C) conditions. Findings – Lemon peel extract showed a significant (p < 0.05) effect on the lipid stability of the products as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substances (TBARS) (mg malonaldehyde/kg) and free fatty acid (FFA) (per cent oleic acid) values for the entire period of storage. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as lemon peel extract treated products showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count throughout the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. Originality/value – Lemon peel extract successfully improved the oxidative stability and storage quality of Tabak-Maz during refrigerated (4 ± 10°C) storage and may be commercially exploited as a natural antioxidant source in muscle foods.

Effect of Ocimum sanctum Linn (Tulsi) on the oxidative stability and storage quality of chicken sausages

2015 ◽  
Vol 45 (4) ◽  
pp. 510-523 ◽  
Author(s):  
Z. F. Bhat ◽  
Sunil Kumar ◽  
Lokesh Kumar
Keyword(s):  
Oxidative Stability ◽  
Leaf Extract ◽  
Plate Count ◽  
Ocimum Sanctum ◽  
Storage Quality ◽  
Content Type ◽  
Natural Preservative ◽  
Muscle Foods ◽  
And Storage

Purpose – The purpose of this paper was to explore the possibility of utilization of Ocimum sanctum Linn (Tulsi) leaf extract as a natural preservative in muscle foods. The products incorporated with Ocimum sanctum leaf extract were assessed for various oxidative stability and storage quality parameters. Design/methodology/approach – The Ocimum sanctum leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with Ocimum sanctum leaf extract along with control samples were aerobically packaged in low-density polyethylene pouches and assessed for lipid oxidation, physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions. Findings – Ocimum sanctum leaf extract showed a significant (p < 0.05) effect on the lipid stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (mg malonaldehyde/kg) and free fatty acid (% oleic acid) values in comparison to control. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as the treated products showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count. Significantly, (p < 0.05) higher scores were also observed for various sensory parameters of the treated products. Originality/value – The paper has demonstrated the use of Ocimum sanctum leaf extract as a potential natural preservative, as it successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited as a natural preservative in muscle foods.

Effect of Bacopa monnieri extracts on storage quality of chicken nuggets at refrigeration temperature (4 ± 1°C)

2017 ◽  
Vol 47 (1) ◽  
pp. 78-88 ◽  
Author(s):  
Tanuj K. Tanwar ◽  
Arvind Kumar ◽  
Nrip K. Pankaj
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Products ◽  
Bacopa Monnieri ◽  
Refrigerated Storage ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
And Storage

Purpose The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets. Design/methodology/approach Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets. Practical implications Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited. Social implications The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life. Originality/value The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

2018 ◽  
Vol 48 (4) ◽  
pp. 605-620 ◽  
Author(s):  
Insha Kousar Kalem ◽  
Z.F. Bhat ◽  
Sunil Kumar ◽  
Reshan Mudiyanselage Jayawardena
Keyword(s):  
Oxidative Stability ◽  
Meat Product ◽  
Thiobarbituric Acid ◽  
Tinospora Cordifolia ◽  
Plate Count ◽  
Storage Quality ◽  
Content Type ◽  
Muscle Foods ◽  
Microbial Stability ◽  
And Storage

Purpose The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods. Design/methodology/approach Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions. Findings Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage. Originality/value Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality

2017 ◽  
Vol 47 (5) ◽  
pp. 659-672
Author(s):  
H.M. Dilnawaz ◽  
Sunil Kumar ◽  
Z.F. Bhat
Keyword(s):  
Oxidative Stability ◽  
Ipomoea Batatas ◽  
Meat Products ◽  
Quality Parameters ◽  
Coffee Bean ◽  
Binding Agent ◽  
Storage Quality ◽  
Content Type ◽  
And Storage ◽  
Green Coffee Bean

Purpose This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB) extract was used as a natural ingredient to improve the lipid oxidative stability and storage quality of the developed restructured mutton blocks. Design/methodology/approach Restructured mutton blocks were used as a model and were prepared by incorporating different levels of I. batatas, namely, 1, 3 and 5 per cent and analyzed for various quality parameters. Restructured mutton blocks containing optimum level of I. batatas were further treated with GCB (1 per cent) extract as a natural ingredient and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1°C). Findings Restructured mutton blocks containing 3 per cent level of I. batatas were optimized as best on the basis of various quality parameters. Although a significant declining trend was observed in the sensory characteristics with storage; however, the products containing GCB extract showed significantly (p < 0.05) higher acceptability. The mean scores for overall acceptability for products with GCB extract on day 0 was 7.4 ± 0.1 and for control was 7.3 ± <0.1. Significantly (p < 0.05) lower thiobarbituric acid reacting substances (TBARS, mg malonaldehyde/kg) and free fatty acid (FFA, % oleic acid) values were observed for the products containing GCB extract. The mean TBARS and FFA values for products with GCB extract on day 0 were 0.2 ± <0.1 and 0.08 ± <0.1 and for control were 0.3 ± <0.1 and 0.09 ± <0.1, respectively. The restructured mutton blocks containing GCB extract also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g). Originality/value The results showed herein indicate a promising industrial application of I. batatas (3 per cent) as a binding agent for restructured meat products and GCB extract (1 per cent) as a novel natural ingredient for improved lipid oxidative stability and storage quality.

Pomegranate (punica granatum) rind extract as an efficient alternative to synthetic preservatives in fat-rich meat products

2016 ◽  
Vol 46 (6) ◽  
pp. 844-856 ◽  
Author(s):  
Sourab Dua ◽  
Z.F. Bhat ◽  
Sunil Kumar
Keyword(s):  
Oxidative Stability ◽  
Meat Product ◽  
Meat Products ◽  
Meat Industry ◽  
Storage Quality ◽  
Content Type ◽  
Efficient Alternative ◽  
Sensory Parameters ◽  
And Storage

Purpose Pomegranate rind has been reported to have strong antioxidant and antimicrobial properties. The study was conducted to evaluate the possibility of using pomegranate rind extract as an efficient alternative to synthetic antioxidants and preservatives in fat-rich meat products, which are highly susceptible to lipid oxidation. Design/methodology/approach Tabak-Maaz, a fat-rich meat product, was used as a model system and treated with different concentrations of pomegranate rind extract (0.5, 1.0 and 1.5 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for lipid oxidative stability and storage quality under refrigerated (4 to 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings Pomegranate rind extract showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly lower values for microbial and yeast and mould counts and for free fatty-acid (% oleic acid) values. Sensory parameters showed significant (p < 0.05) decreasing trend for both control as well as treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for pomegranate rind extract-treated products when compared to the control. Originality/value Pomegranate rind extract successfully improved the lipid oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited by the meat industry as an efficient alternative without adversely affecting the sensory quality of the products.

Asparagus racemosus

2017 ◽  
Vol 47 (5) ◽  
pp. 673-687 ◽  
Author(s):  
Sabahu Noor ◽  
Z.F. Bhat ◽  
Sunil Kumar ◽  
Insha Kousar
Keyword(s):  
Oxidative Stability ◽  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Asparagus Racemosus ◽  
Storage Quality ◽  
Content Type ◽  
Natural Preservative ◽  
And Storage

Purpose This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products. Design/methodology/approach Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4  ±  1°C) conditions. Findings Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage. Originality/value A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.

Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets

2015 ◽  
Vol 45 (1) ◽  
pp. 54-67 ◽  
Author(s):  
Z. F. Bhat ◽  
Sunil Kumar ◽  
Pavan Kumar
Keyword(s):  
Lipid Oxidation ◽  
Aloe Vera ◽  
Natural Antioxidant ◽  
Plate Count ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
Muscle Foods ◽  
Sensory Parameters

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.

The quality and storage stability of chicken patties prepared with different additives

2015 ◽  
Vol 45 (5) ◽  
pp. 728-739 ◽  
Author(s):  
Achir Jamwal ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Arvind Kumar ◽  
Simranjeet Kaur
Keyword(s):  
Green Tea ◽  
Quality Parameters ◽  
Green Tea Extract ◽  
Red Pepper ◽  
Storage Quality ◽  
Content Type ◽  
Sensory Parameters ◽  
Tea Extract ◽  
Chicken Patties

Purpose – The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage. Design/methodology/approach – The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p < 0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper. Originality/value – Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

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