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.

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.

scholarly journals Water- and Fat-Soluble Antioxidants in Human Seminal Plasma and Serum of Fertile Males

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 96 ◽  
Author(s):  
Giacomo Lazzarino ◽  
Ilaria Listorti ◽  
Gabriele Bilotta ◽  
Talia Capozzolo ◽  
Angela Amorini ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Uric Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Seminal Plasma ◽  
Sperm Count ◽  
Venous Blood ◽  
Water Soluble ◽  
Human Seminal Plasma ◽  
Serum Ratio

Reactive oxygen species (ROS) are physiologically involved in functions like sperm maturation, capacitation and acrosome reaction, but their excess is involved in male infertility. Antioxidants in seminal plasma (SP) are an important factor balancing physiologic and harmful ROS activities. In this study, we determined and compared the full profiles of the water- and fat-soluble antioxidants in SP and serum of 15 healthy fertile subjects (ranging between the ages of 35 and 42 years). Ejaculates were obtained after 2–5 days of sexual abstinence. After liquefaction and withdrawal of an aliquot for the sperm count, samples were centrifuged to obtain SP. Thirty min after semen donation, a venous blood sample was collected from each subject. Donors with lower SP concentrations of ascorbic acid (n = 5) or α-tocopherol (n = 5) received a 4 week oral administration of either vitamin C (100 mg/day) or vitamin E (30 mg/day). They were then re-assayed to determine the SP and serum levels of ascorbic acid and α-tocopherol. SP and serum samples were properly processed and analyzed by HPLC methods suitable to determine water (ascorbic acid, glutathione (GSH) and uric acid) and fat-soluble (all-trans-retinoic acid, all-trans-retinol, α-tocopherol, carotenoids and coenzyme Q10) antioxidants. Data demonstrate that only ascorbic acid is higher in SP than in serum (SP/serum ratio = 4.97 ± 0.88). The other water-soluble antioxidants are equally distributed in the two fluids (GSH SP/serum ratio = 1.14 ± 0.34; uric acid SP/serum ratio = 0.82 ± 0.12). All fat-soluble antioxidants are about 10 times less concentrated in SP than in serum. In donors treated with vitamin C or vitamin E, ascorbic acid and α-tocopherol significantly increased in both fluids. However, the SP/serum ratio of ascorbic acid was 4.15 ± 0.45 before and 3.27 ± 0.39 after treatment, whilst those of α-tocopherol were 0.11 ± 0.03 before and 0.10 ± 0.02 after treatment. The results of this study, by showing the peculiar composition in water- and fat-soluble antioxidants SP, indicate that it is likely that still-unknown mechanisms allow ascorbic acid accumulation in SP against a concentration gradient. SP mainly relies its defenses on water- rather than fat-soluble antioxidants and on the mechanisms ensuring their transfer from serum.

scholarly journals Evaluation of the Hepatoprotective And Nephroprotective Activities of Vitamin C and E in Paracetamol induced toxicity in Wistar Albino Rats

2020 ◽  
Vol 11 (SPL4) ◽  
pp. 1405-1409
Author(s):  
Omodamiro O.D ◽  
Ewa-ibe C ◽  
Jimoh M.A ◽  
Ajah O
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Cell Damage ◽  
Concomitant Administration ◽  
Hepatic Cell ◽  
Albino Rats ◽  
High Doses ◽  
Paracetamol Toxicity ◽  
Wistar Albino Rats

Free radical-mediated cell damage can be prevented by well-known antioxidant vitamins such as Vitamins E and C, and it has been reported that Paracetamol can cause hepatotoxicity at high doses. This study evaluated the efficacy of the combination of Vitamin C and Vitamin E in the prevention of renal and hepatic cell damage caused by paracetamol toxicity. Twenty-eight male albino rats were grouped into seven of four rats per group. Vitamin C at prophylactic dosage; (200mg, 150mg, 100mg, 50mg, 25mg) and Vitamin E at prophylactic dosage; (500iu, 400iu, 300iu, 200iu, 100iu) were administered orally to the rats in groups 1 through 5, respectively with concomitant administration 1000mg/kg bw of paracetamol twice daily for seven days. Group 6 was administered 1000mg/kg of paracetamol only (untreated), and Group 7 served as the normal control. The results revealed a significantly (P < 0.05) increase in serum ALT, AST, ALP, Urea and Creatinine of the group administered 1000mg/kg of paracetamol only. The prophylactic doses of ascorbic acid and α-tocopherol significantly (P < 0.05) decrease serum ALT, AST, ALP, Urea and Creatinine level compared to the untreated rats. This study validates that co-administration of ascorbic acid and α-tocopherol at the proposed prophylactic dosages could be used in the prevention of renal and hepatic cell damage caused by paracetamol toxicity.

scholarly journals Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis) as Fat Replacer to Produce Low-Fat Chicken Patties

2019 ◽  
Vol 7 (4.14) ◽  
pp. 292
Author(s):  
Mohammad Rashedi Ismail-Fitry ◽  
Nur Farihah Azwa Abas
Keyword(s):  
Proximate Analysis ◽  
Low Fat ◽  
Fat Replacer ◽  
Artocarpus Heterophyllus ◽  
Artocarpus Altilis ◽  
Commercial Chicken ◽  
Sensory Parameters ◽  
Water Holding ◽  
Potential Use ◽  
Chicken Patties

Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties.  This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p<0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p<0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p<0.05) compared to the control. Not many significant differences (p>0.05) between the control and newly formulated chicken patties texture based on the hardness, cohesiveness, and chewiness recorded, proving that BF and JF did not affect the patties texture. Overall, the sensory evaluation of BF (100%) was preferred by the consumer in terms of appearance, texture, flavour, juiciness, and aroma. Thus, BF (100%) can be considered as the best fat replacer in this study.  

scholarly journals Egg production, egg quality, and lipid peroxidation status in laying hens maintained at a low ambient temperature (6°C) and fed a vitamin C and vitamin E-supplemented diet

2012 ◽  
Vol 48 (No. 1 - 2) ◽  
pp. 33-40 ◽  
Author(s):  
O. Kucuk ◽  
N. Sahin ◽  
K. Sahin ◽  
Gursu MF ◽  
F. Gulcu ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Basal Diet ◽  
Alpha Tocopherol ◽  
Tocopherol Acetate ◽  
Egg Shell

This experiment was conducted to evaluate the effects of vitamin C (L-ascorbic acid) and vitamin E (&alpha;-tocopherol acetate) on egg production, egg quality, lipid peroxidation status (measured as MDA), and some serum metabolites in laying hens (Hy-Line) maintained at a low ambient temperature (6&deg;C). One hundred and twenty laying hens (18-wk-old) were divided into four groups, 30 hens per group. The laying hens were fed either a basal diet or the basal diet supplemented with either 250 mg of L-ascorbic acid/kg of diet, 250 mg of &alpha;-tocopherol acetate/kg of diet or 250 mg of L-ascorbic acid plus 250 mg of &alpha;-tocopherol acetate/kg of diet. Although feed consumption of the hens was similar (P &gt; 0.05) among treatments, supplemental vitamin C and E significantly increased final body weight, egg production, and improved feed efficiency (P &lt; 0.05). Egg weights were also greater (P &lt; 0.05) in hens supplemented with the combination of vitamin C and E than that of hens supplemented either vitamin or no vitamin (control). Haugh unit did not change upon each vitamin supplementation, but the combination of the vitamin supplement yielded a higher Haugh unit (P &lt; 0.05). Each dietary supplement of vitamin C and vitamin E improved the egg quality (P &lt; 0.05) resulting in a greater specific gravity, thicker egg shell, and heavier egg shell weight. Separately or as a combination, supplemental vitamin C and E decreased MDA, glucose, cholesterol, and triglyceride concentrations (P &lt; 0.05). Results of the present study showed that supplementing vitamin C and vitamin E, particularly as a combination, improved the performance of cold-stressed laying hens, offering a potential protective management practice in preventing cold stress-related losses in performance of laying hens. Results of the present study also indicated that the effects of vitamin C and vitamin E are additive.

Vitamin E and Cardiovascular Disease

2001 ◽  
Vol 85 (05) ◽  
pp. 758-760 ◽  
Author(s):  
Roberto Marchioli
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Glutathione Peroxidase ◽  
Singlet Oxygen ◽  
Beta Carotene ◽  
Water Soluble ◽  
First Line ◽  
Ldl Particles

SummaryInterest in the use of antioxidants for the treatment of human disease, and in the role of dietary antioxidants in the prevention of disease development, has been sustained for at least two decades. Several anti-oxidant protective mechanisms exist and constitute a primary defensive system including enzymatic defences (glutathione peroxidase and superoxide dismutase, which depend on the presence of ions such as selenium, zinc, copper, and manganese) and naturally occurring vita-mins such as vitamin E, vitamin A, beta-carotene, and vitamin C. The most important natural antioxidants are vitamin E (in the form of α-, β-, γ-, and δ-tocopherols), beta-carotene, vitamin C and selenium (fundamental constituent of glutathione-peroxidase, i.e., an enzyme with antioxidant function). The first two are lipophilic substances whilst ascorbic acid is hydrophilic. Each antioxidant has a different important mechanism of action since oxidative damage can be caused by lipid- or water-soluble molecules. Lipid-soluble antioxidants are likely to be very important in preventing the peroxidation of low-density lipo-proteins (LDL) and this action could be paramount in the prevention of atherosclerosis. On the other hand, water-soluble antioxidants could be useful where a water-soluble oxidative stress occurs (e.g., inflammation). As lipophilic molecules, vitamin E and beta-carotene are incorporated into the LDL particle. Vitamin E is the main lipid-soluble chain-breaking antioxidant in plasma and tissues and converts the peroxyl-free radical to hydroperoxide, a less reactive radical. It acts as a first-line anti-oxidative defence of LDL particles, protecting unsatu-rated fatty acids from peroxidation. Beta-carotene is a carotenoid (precursor of vitamin A, pro-vitamin) that acts as scavenger of oxidising radicals such as singlet oxygen and is a second-line antioxidative defence of LDL cholesterol. Vitamin C (ascorbic acid) can react with singlet oxygen, superoxide, hydroxyl radicals, and is the first line of antioxi-dative defence in water-soluble compartments. In addition, it plays an important role in regenerating reduced -tocopherol.

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