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.

scholarly journals Effect of green tea extract in extender of Simmental bull semen on pregnancy rate of recipients

2021 ◽  
Vol 34 (2) ◽  
pp. 198-204 ◽  
Author(s):  
Suherni Susilowati ◽  
Trilas Sardjito ◽  
Imam Mustofa ◽  
Oky Setio Widodo ◽  
Rochmah Kurnijasanti
Keyword(s):  
Pregnancy Rate ◽  
Dna Fragmentation ◽  
Green Tea ◽  
Prostaglandin F2α ◽  
Green Tea Extract ◽  
Control Group ◽  
Bull Semen ◽  
Frozen Semen ◽  
Tea Extract

Objective: The aim of this study was to ascertain the effects of adding green tea extract (GTE) to skim milk-egg yolk (SM-EY) extender on both the quality of post-thawed bull semen and the pregnancy rates of the recipient cows.Methods: Twelve ejaculates from four Simmental bulls, aged 3 to 5 years and weighing 900 to 950 kg, were diluted SM-EY extender, added with 0, 0.05, 0.1, and 0.15 mg GTE/100 mL extender and then frozen. After four weeks storage in liquid nitrogen, the sperm were thawed and evaluated for viability, motility, intact plasma membrane (IPM), and DNA fragmentation. Meanwhile, the estrus cycles of 48 recipient cows were synchronized by intramuscular administration of a single injection of 5 mg prostaglandin F2α. Estrus cows were divided into four equal groups and inseminated artificially 18 to 20 h after the onset of estrus by using semen from each extender group. Pregnancy was diagnosed by measuring serum progesterone levels at 21 days, followed by transrectal palpation 90 days after insemination.Results: The findings revealed that adding 0.1 mg of GTE/100 mL extender produced the highest percentages of sperm viability (70.67%±1.75%), motility (69.17%±1.47%), and IPM (69.23%±1.21%) and the lowest percentage of DNA fragmentation (3.00%±0.50%). The pregnancy diagnosis revealed that all cows (36/36) inseminated using frozen semen in GTE addition extender were pregnant (pregnancy rate 100%), whereas the pregnancy rate of the control group was 83.33% (10/12).Conclusion: It may be concluded that 0.1 mg GTE/100 mL extender yields the best quality of spermatozoa and that all variants doses of GTE in extender produce a higher pregnancy rate among recipient cows.

Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties

2021 ◽  
Author(s):  
Rafael Sepúlveda Fonsêca Trevisan Passos ◽  
Brenno Guimarães Barreto ◽  
Juliana Sant’Ana Falcão Leite ◽  
Adrielle Bahiense Trevisan ◽  
Carolina Oliveira de Souza ◽  
...  
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Sensory Properties ◽  
Natural Preservative ◽  
Tea Extract ◽  
Chicken Patties

scholarly journals Maintaining the Quality of Kacang Buck Semen in Chilled Storage with the Addition of Green Tea Extract in Extender

2021 ◽  
Vol 44 (4) ◽  
pp. 408-414
Author(s):  
S. Susilowati ◽  
I. Mustofa ◽  
W. Wurlina ◽  
T. Hernawati ◽  
Y. Oktanella
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Chilled Storage ◽  
Tea Extract

Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets

2015 ◽  
Vol 45 (1) ◽  
pp. 145-163 ◽  
Author(s):  
Pramod Kumar Singh ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Pavan Kumar
Keyword(s):  
Quality Characteristics ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substance ◽  
Clove Oil ◽  
Storage Quality ◽  
Content Type ◽  
Sorghum Flour ◽  
Increasing Trend ◽  
Sensory Parameters

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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