Proximate Composition and Meat Quality of Three Indian Native Chicken Breeds

2020 ◽  
Author(s):  
P. Tensingh Gnanaraj ◽  
A. Shanmuga Sundaram ◽  
K. Rajkumar ◽  
Narendra Babu
Keyword(s):  
Proximate Composition ◽  
Profile Analysis ◽  
Meat Products ◽  
Value Added ◽  
Thiobarbituric Acid ◽  
Naked Neck ◽  
Texture Profile ◽  
Native Chicken ◽  
Significant Difference ◽  
Chicken Breeds

Background: The present study was conducted at Livestock farm complex, TANUVAS, Chennai (India) with the objective of comparing the proximate composition and meat characters of three desi chicken breeds viz., Kadaknath, Nicobari Black and Naked Neck chicken. Methods: For this purpose, 60 adult birds (20 each) were maintained on littered floor in separate pens under optimal management conditions. The birds were fed with ad libitum balanced broiler ration and slaughtered after 8 weeks by randomly selecting 6 birds from each breed. Result: Laboratory analysis revealed that there was no significant difference (p>0.05) in the proximate composition of meats among the three native chicken breeds. The total ash content and calcium level was found to be higher in Nicobari Black chicken meat than other breeds and Naked Neck chicken showed the highest value of unsaturated fatty acid. There was significant difference (p less than 0.01) in the physical characters like pH, Water Holding Capacity (WHC), Shear Force Value (SFV), Extract Release Volume (ERV), Thiobarbituric Acid (TBA), Tyrosine Value (TV) texture profile analysis and hunter colour value among the three native breeds. These factors will help us to choose the right native desi breed for development of designer and value added meat products.

scholarly journals Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters

2019 ◽  
Vol 14 (1-2) ◽  
pp. 4-9
Author(s):  
Nives Marušić Radovčić ◽  
Ana Mikulić ◽  
Martina Turk ◽  
Helga Medić
Keyword(s):  
Protein Oxidation ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Biceps Femoris ◽  
Adhesive Force ◽  
Quality Parameters ◽  
B Values ◽  
Texture Profile ◽  
Dry Cured Ham ◽  
Significant Difference

The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometer methods of which fat oxidation by 2-thiobarbituric acid reactive substances method (TBARS) and protein oxidation by 2,4-dinitrophenylhydrazine (DNPH) method. Colour parameters (L*a*b* values) and texture profile analysis (TPA test) were also analysed. There was no statistical significant difference (P>0.05) between BF and SM in fat and protein oxidation. SM is an external muscle and is more exposed to oxygen than internal muscle BF. As a result of that SM showed slightly higher TBARS values than BF. Slightly higher values of carbonyls in BF can be explained by the higher water content in this internal muscle and thus by the stronger proteolytic activity. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for BF than for SM.

scholarly journals Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1545-1553
Author(s):  
L.-H. Ho ◽  
S.R.R. Irisha Yasmira ◽  
Norlia M.
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Biochemical Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Titratable Acid

Consuming of foods high in calories is often associated with higher risks for obesity. This has increased the consumer demand for the food products that promise health benefits. The aim of this study was to evaluate the proximate composition, physicochemical properties, and sensory attributes of reduced-calorie belimbi fruit jam with maltitol. Two formulations of belimbi fruit jams were prepared using sucrose as a reference food (i.e. BJSUC) or maltitol (i.e. BJMAL). The proximate composition, biochemical analysis, texture profile analysis, and sensory evaluation of the produced fruit jams were conducted. The obtained results of BJSUC and BJMAL were compared using unpaired Student’s ttest. The moisture content of BJMAL (76.58%) was significantly (P<0.05) higher than the BJSUC (66.41%). There was a reduction in carbohydrate and caloric values for belimbi fruit jam prepared using maltitol (22.19% and 96.43 kcal, respectively) as compared with belimbi fruit jam prepared using sucrose (32.91% and 136.09 kcal, respectively). However, belimbi fruit jam prepared without sucrose (i.e. BJMAL) did not affect to the ash (0.27%), crude protein (0.39%), crude fat (0.55%), and crude fiber (1.95%) contents, as well as for pH value (3.05), water activity (0.80), and vitamin C (22.90 mg/100 g) contents. BJMAL showed a significant (P<0.05) lower total soluble solids (66°Brix) and total titratable acid (0.09%) than BJSUC. BJMAL had lower firmness value and easy to spread than the BJSUC. The overall acceptability of BJMAL by panellists was comparable to the BJSUC, both fruit jams received scores higher than 5. The reducedcalorie belimbi fruit jam can be prepared by using maltitol.

scholarly journals Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market

Meso ◽  
2020 ◽  
Vol 22 (3) ◽  
pp. 196-208
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Katja Babič ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Sodium Chloride ◽  
Profile Analysis ◽  
Meat Products ◽  
Sensory Properties ◽  
Texture Profile Analysis ◽  
Sensory Profile ◽  
Linear Discriminant ◽  
Texture Profile ◽  
Physico Chemical ◽  
Canned Meat

Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat products on the Slovenian market. Chemical analyses of the content of ash, sodium chloride and phosphates, thiobarbituric acid number (TBA), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) as well as the evaluation of sensory properties (Descriptive Analysis Method) were performed on 33 products. The products of smoked meat had a higher content of protein, ash, total phosphates and sodium chloride than the products of canned meat. All products were oxidatively stable (low TBA number). The products of smoked meat were darker (lower L* values) and redder in cross-section (higher a* values), they were tougher, gummier, more difficult to chew, more cohesive and less elastic in texture (Texture Profile Analysis) than the products of canned meat. The panel of experts evaluated the products of both subgroups with a similar average overall impression. Compared to the products of the canned meat, the products of the smoked meat showed worse slice colour uniformity, they contained a higher level of gelatinised connective tissue on the slice, had a worse slice connectivity, the texture of a slice was firmer with coarser fibres, they were saltier, with a less pronounced metallic and rancid aroma and a more pronounced bitter, acidic and odd aroma. Chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, linear discriminant analysis confirmed that the products of the subgroups smoked meat and canned meat differ in their physico-chemical and sensory profile.

scholarly journals Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

2016 ◽  
Vol 39 (2) ◽  
pp. 193-199
Author(s):  
Hendronoto Arnoldus Walewangko Lengkey ◽  
Balia Roostita Lobo
Keyword(s):  
Moisture Content ◽  
Sensory Quality ◽  
Corn Oil ◽  
Meat Products ◽  
Low Fat ◽  
Suitable Alternative ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Native Chicken ◽  
Significant Difference

AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.

Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

Meat Science ◽  
2014 ◽  
Vol 98 (2) ◽  
pp. 310-315 ◽  
Author(s):  
M. Dolores Romero de Ávila ◽  
M. Isabel Cambero ◽  
Juan A. Ordóñez ◽  
Lorenzo de la Hoz ◽  
Ana M. Herrero
Keyword(s):  
Tensile Test ◽  
Profile Analysis ◽  
Meat Products ◽  
Rheological Behaviour ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Danika K. Miller ◽  
Laura E. Yoder ◽  
Steven M. Lonergan ◽  
Joseph G. Sebranek ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Raw Materials ◽  
Profile Analysis ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Chicken Breast ◽  
Thiobarbituric Acid Reactive Substances ◽  
Texture Profile ◽  
Product Formulation ◽  
Functional Attributes

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P &lt; 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P &lt; 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

scholarly journals Characterization of Proximate, Phytochemical and Antioxidant Analysis of Banana (Musa Sapientum) Peels/Skins and Objective Evaluation of Ready to Eat /Cook Product Made With Banana Peels

2018 ◽  
Vol 6 (2) ◽  
pp. 382-391 ◽  
Author(s):  
Yamunadevi Puraikalan
Keyword(s):  
Profile Analysis ◽  
Waste Product ◽  
Value Added ◽  
Texture Profile Analysis ◽  
Banana Peel ◽  
Total Phenols ◽  
Texture Profile ◽  
Musa Sapientum ◽  
Extruded Product ◽  
Banana Peel Powder

Banana (Musa sapientum) is usually consumed as a ripe fruit or cooked form. The peels/skins are considered as a waste product. It is important to determine any potential uses for these peels as they contribute to environmental problem due to its nitrogen and phosphorous content. The present study was aimed to evaluate and compare the nutritional compounds such as proximate principles, total phenols, flavonoids and tannin according to AOAC methods between the two varieties of banana peels from USA and India. The study also identified the anti-nutrients like saponin in the banana peel. It could also be used as a functional food.The proximate principles of USA variety peels estimated were 9.4% 6.7% and 11.5% for protein, fat and fiber The India variety peel indicate the percentage of 11.7, 3.6 and 14.4 for protein, fat and fiber respectively. These peels also had a significant amount of total phenols, flavonoids and tannin. Therefore these peels could be incorporated into value-added foods and can serve as a functional food. Extruded product and pasta were formulated using the banana peel powder at 5 % level of incorporation. Colour and texture profile analysis of the developed extruded product and pasta was determined by selected objective method.The results from the present research showed that the banana peel powder showed an improved nutritional composition. The incorporation of 5% banana peel powder in the production of extruded product and pasta were not significantly affected the color and texture profile analysis.

Expression profile of the myoglobin gene in indigenous native chicken

2018 ◽  
Author(s):  
T. K. Bhattacharya ◽  
Athe Rajendra Prasad ◽  
N. Govardhana Sagar ◽  
R. N. Chatterjee ◽  
Chandan Paswan ◽  
...  
Keyword(s):  
Mrna Level ◽  
Age Groups ◽  
Indigenous Chicken ◽  
Specific Expression ◽  
Native Chicken ◽  
Study Results ◽  
Significant Difference ◽  
Chicken Breeds ◽  
Specific Expression Pattern ◽  
Different Tissues

In the present study, we quantified myoglobin (Mb) gene expression in two different indigenous chicken breeds, namely Ghagus and Aseel to discern tissue specific expression pattern in different age groups. Quantitative real-time PCR assay was developed for measurement of the Mb mRNA expression in different tissues in chickens of different age groups (day old and day 28). Overall, the Mb mRNA level displayed a significant difference among all the tissues investigated in the study. Results exhibited that, bursa and heart tissues relatively had the highest expression of Mb related to the other tissues (P less than 0.05). Further, in gizzard and bursa, a significant difference was found in the expression between both the breeds studied. It is concluded that the expression of Mb gene varied significantly among different tissues and between age groups in chicken.

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