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.

Effect of different fiber sources and tert-butylhydroquinone on the quality characteristics of chicken harrisa, a meat based product

2015 ◽  
Vol 45 (6) ◽  
pp. 930-943 ◽  
Author(s):  
Lokesh Kumar ◽  
Z. F. Bhat ◽  
Sunil Kumar
Keyword(s):  
Oxidative Stability ◽  
Wheat Bran ◽  
Quality Characteristics ◽  
Thiobarbituric Acid Reactive Substance ◽  
Storage Quality ◽  
Content Type ◽  
Oat Bran ◽  
Barley Bran ◽  
Sensory Parameters

Purpose – This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa. Design/methodology/approach – An attempt was made to develop fiber-enriched chicken harrisa, a meat-based product, by incorporating optimum level of different fiber sources, viz., oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). The products developed with optimized level of fiber were further treated with TBHQ (200 ppm) and were aerobically packaged in low-density polyethylene pouches along with control and assessed for various storage quality parameters under refrigerated (4 ± 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 – A significant (p < 0.05) increase was observed in the fiber content of the products prepared with oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). TBHQ showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substance (mg malonaldehyde/kg) values for the entire period of storage. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products. Sensory parameters showed significant (p < 0.05) decreasing trend for control as well as TBHQ-treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for treated products in comparison to control. Originality/value – Fiber-enriched chicken harrisa was developed by incorporating oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent) in the formulation. TBHQ successfully improved the lipid oxidative stability and storage quality of fiber-enriched chicken harrisa during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of the product.

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.

Effect of tert-Butylhydroquinone on the quality characteristics of low fat Kalari, a hard and dry cheese

2015 ◽  
Vol 45 (5) ◽  
pp. 783-792 ◽  
Author(s):  
Deepak Mahajan ◽  
Z. F. Bhat ◽  
Sunil Kumar
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Plate Count ◽  
Low Fat ◽  
Storage Quality ◽  
Content Type ◽  
C Storage ◽  
Sensory Parameters

Purpose – The purpose of the present study was to evaluate the effect of tert-Butylhydroquinone (TBHQ) on the quality characteristics of low-fat Kalari, a hard and dry cheese. The products treated with TBHQ were assessed for various oxidative stability and storage-quality parameters. Design/methodology/approach – Low-fat Kalari was prepared and treated with different concentrations of TBHQ (0, 200, 300 ppm) and aerobically packaged within low-density polyethylene pouches and assessed for physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions. Findings – TBHQ showed a significant (p < 0.05) effect on the lipid stability, as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values for the entire period of storage. pH showed a significant (p < 0.05) decreasing trend, whereas titratable acidity followed a significant (p < 0.05) increasing trend with storage period in control as well as treated products. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products, as TBHQ-treated products showed comparable (p > 0.05) values for total plate count, psychrophillic count and yeast and mould count. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. Originality/value – TBHQ successfully improved the storage quality of low fat Kalari during refrigerated (4 ± 1°C) storage and may be commercially exploited as an antioxidant in Kalari and other cheese like products.

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.

Epigallocatechin-3-gallate

2017 ◽  
Vol 47 (2) ◽  
pp. 191-203 ◽  
Author(s):  
Deepak Mahajan ◽  
Z.F. Bhat ◽  
Sunil Kumar
Keyword(s):  
Oxidative Stability ◽  
Antimicrobial Properties ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Natural Antioxidant ◽  
Plate Count ◽  
Storage Quality ◽  
Content Type ◽  
Sensory Parameters ◽  
And Storage

Purpose The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and antimicrobial properties and may be commercially exploited as a natural antioxidant and preservative in cheese like products which are highly susceptible to lipid oxidation. Design/methodology/approach The study was conducted to evaluate the possibility of using EGCG as a natural antioxidant and preservative in cheese. Kalari, a hard and dry cheese, was used as a model and treated with different concentrations of EGCG (0, 0.05 and 0.10 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for oxidative stability and storage quality under refrigerated (4 ± 1°C) conditions. Findings EGCG showed a significant (p < 0.05) effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (milligram malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly (p < 0.05) lower values for total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g) and free fatty acid (% oleic acid) values. Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. EGCG successfully improved the oxidative stability and storage quality of Kalari. Originality/value The results suggest that EGCG might be useful to the dairy industry as an efficient alternative to synthetic antioxidants and preservatives.

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.

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.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

Quality characteristics of refined wheat flour (maida) based noodles containing chicken meat stored at ambient temperature under aerobic conditions

2015 ◽  
Vol 45 (5) ◽  
pp. 753-765 ◽  
Author(s):  
Akhilesh Kumar Verma ◽  
Vikas Pathak ◽  
Pramila Umaraw ◽  
Veer Pal Singh
Keyword(s):  
Ambient Temperature ◽  
Wheat Flour ◽  
Water Solubility ◽  
Meat Products ◽  
Sensory Attributes ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Content Type

Purpose – The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature. Design/methodology/approach – Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days. Findings – Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p < 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study. Research limitations/implications – Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles. Originality/value – Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.

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.

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