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.

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.

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.

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.

scholarly journals Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia

2020 ◽  
Vol 9 (2) ◽  
pp. 295-306
Author(s):  
Ilija Djekic ◽  
Jelena Miočionović ◽  
Marija Bojčevski ◽  
Nada Šmigić ◽  
Igor Tomašević
Keyword(s):  
Air Temperature ◽  
Agricultural Practices ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Climatic Conditions ◽  
Plate Count ◽  
Outdoor Air

This work examined the relationships between quality characteristics of raw milk and climatic conditions. Over a period of three years, a total of 5,065 samples were collected encompassing two types of farms. The quality characteristics analysed were titratable acidity (TA), total plate count (TPC) and somatic cells count (SCC). Climatic conditions were evaluated in respect to the outdoor air temperature, pressure, humidity and precipitation. Big farms showed a stronger correlation between TA and climatic conditions as opposed to SCC and climatic conditions. TPC was out of limit in big farms when the outdoor air temperature was higher than 19.8 °C (p<0.05) and during periods with accumulated precipitation over 4.2 mm (p>0.05). Small farms showed a stronger correlation between SCC and climatic conditions as opposed to TA. In these farms, occurrence of acidity out of limit was detected in less than 7.2% of samples. Samples with TA out of limit were observed when air temperature was higher than 18.4 °C (p<0.05) and accumulated precipitation was below 3.1 mm (p>0.05). These results can be used to improve good agricultural practices in respect to climatic conditions and size of farms.

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.

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.

Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage

2018 ◽  
Vol 120 (9) ◽  
pp. 2080-2087 ◽  
Author(s):  
Muhsine Duman ◽  
Nermin Karaton Kuzgun
Keyword(s):  
Storage Period ◽  
Fish Muscle ◽  
Quality Parameters ◽  
Optimum Level ◽  
Storage Quality ◽  
Content Type ◽  
Fresh Fish ◽  
Microbial Counts ◽  
Fish Meat ◽  
Smoked Fish

Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.

scholarly journals Stability of cupuaçu (Theobroma grandiflorum) nectar during storage

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Margarida Cortez Vieira ◽  
Cristina L.M. Silva
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Plate Count ◽  
Life Study ◽  
Conversion Model ◽  
Theobroma Grandiflorum ◽  
First Order ◽  
Microbial Stability ◽  
Environmental Temperatures

A shelf-life study on cupuaçu nectar (Theobroma grandiflorum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar fortified with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 °C for 3 min and hot filled in glass bottles. Total Plate Count (TPC), yeast and molds as well as pH, total soluble solids (TTS), titratable acidity and hidroxymethylfurfural (HMF) were followed along 43 storage days at 4, 25 and 35 °C. At the end of the storage period neither TPC nor molds or yeast had recovered the initial loads observed before pasteurization, for both R and F batches. Right after pasteurization, acidity increased slightly, pH decreased from 3.52 to 3.3, and TSS increased from 18.7 to 19.0 °Brix, with all stabilizing afterwards.Part II evaluated ascorbic (AA) and dehydroascorbic (DHAA) acids’ stabilization in the two batches, R and F, and dissolved oxygen (DO) was monitored. Both batches were stored at the same temperatures as in Part I for two months. For batch R, the AA degradation results followed a reversible first order reaction (EaAA(R)=-34±6 kJ/mol, kAA(R)25°C=0.006±0.003 days-1, C0AA(R)=0.92±0.01 and C∞AA(R)= 0.43±0.19). For the (F) nectar, the experimental data fitted a first order model well (EaAA(F)=30±17 kJ/mol, kAA(F)25°C =0.0016±0.0004 days-1). DO was modeled as a fractional conversion model (EaDO= 67±17 kJ/mol, kDO25°C= 1.94±0.94 days-1, C0DO=0.97±0.03 and C∞DO= 0.55±0.01). For both nectars, storage at environmental temperatures was preferred (AA retention above 80%) to refrigeration, due to the slower rate of diffusion of DO at lower temperatures.

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.

scholarly journals Preservation and evaluation of spiced chayote juice using hurdle technology

2019 ◽  
Vol 22 ◽  
Author(s):  
Chesi Sangma ◽  
Vikas Kumar ◽  
Sheenam Suri ◽  
Yogesh Gat ◽  
Manisha Kaushal ◽  
...  
Keyword(s):  
Reducing Power ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Soluble Solids ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Protein Content ◽  
Hurdle Technology

Abstract Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste. This bland taste can be overcome by blending with a suitable substrate such as sugarcane juice along with natural flavouring. However, this blending represents a preservation problem for the spiced juice, since both chayote juice and sugarcane juice are prone to microbial attack. Therefore, an attempt was made in the present study to preserve the spiced chayote juice by employing different hurdles i.e. pasteurization temperature (70 °C and 80 °C) and pasteurization time (10 and 20 min) followed by the addition of different concentrations of potassium metabisulphite (KMS) (200, 300 and 400 ppm). The samples so prepared were filled into glass bottles and stored under refrigeration for forty-five days. As the storage period proceeded there were significant decreases in pH, total protein content, total phenolic compounds, antioxidant activity, reducing power, metal chelation, tannin content, ascorbic acid content and overall acceptability, whereas there were significant increases in TSS (total soluble solids), titratable acidity, reducing sugars, total sugar, TPC (total plate count) and MIC (minimum inhibitory concentration). A cluster analysis of the data revealed that the pasteurization temperature exerted the most significant effect on the physicochemical and sensory characteristics of the spiced chayote juice as compared to the pasteurization time and KMS concentration, which failed to fall into the separate and respective clusters. In a nutshell, it was concluded that spiced chayote juice can be successfully preserved using hurdle technology (pasteurizing at 70 °C for 10 min followed by the addition of 400ppm KMS).

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