scholarly journals Use of apple pulp powder and pomegranate seed powder on extended storage of low fat emulsion pork sausage

2021 ◽  
Vol 9 (1) ◽  
pp. 116-119
Author(s):  
Keshab Debnath ◽  
Pragati Hazarika ◽  
Devajani Deka ◽  
AK Samanta ◽  
Anannya Das ◽  
...  
Keyword(s):  
Low Fat ◽  
Fat Emulsion ◽  
Pork Sausage ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed

scholarly journals A study on pork sausage incorporated with olive oil, dried apple pulp powder and pomegranate seed powder

2020 ◽  
Vol 8 (5) ◽  
pp. 2119-2123
Author(s):  
Keshab Debnath ◽  
Pragati Hazarika ◽  
Hemen Das ◽  
JK Chaudhary ◽  
Anannya Das ◽  
...  
Keyword(s):  
Olive Oil ◽  
Pork Sausage ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

2015 ◽  
Vol 6 (8) ◽  
pp. 2768-2778 ◽  
Author(s):  
Deborah S. do Amaral ◽  
Alejandra Cardelle-Cobas ◽  
Bárbara M. S. do Nascimento ◽  
Maria J. Monteiro ◽  
Marta S. Madruga ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Product ◽  
Health Claims ◽  
Cholesterol Reduction ◽  
Low Fat ◽  
Pork Sausage

A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction.

Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate

1993 ◽  
Vol 58 (3) ◽  
pp. 488-491 ◽  
Author(s):  
D. D. BRADFORD ◽  
D. L. HUFFMAN ◽  
W. R. EGBERT ◽  
W. R. JONES
Keyword(s):  
Refrigerated Storage ◽  
Low Fat ◽  
Pork Sausage

Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)

2018 ◽  
Vol 53 (8) ◽  
pp. 1906-1913 ◽  
Author(s):  
Hayat Bourekoua ◽  
Renata Różyło ◽  
Urszula Gawlik-Dziki ◽  
Leila Benatallah ◽  
Mohammed Nasreddine Zidoune ◽  
...  
Keyword(s):  
Gluten Free ◽  
Functional Component ◽  
Antioxidant Evaluation ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed

Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water

1990 ◽  
Vol 55 (3) ◽  
pp. 625-628 ◽  
Author(s):  
P. O. AHMED ◽  
M. F. MILLER ◽  
C. E. LYON ◽  
H. M. VAUGHTERS ◽  
J. O. REAGAN
Keyword(s):  
Sensory Characteristics ◽  
Low Fat ◽  
Pork Sausage ◽  
Added Water

Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets

2015 ◽  
Vol 45 (5) ◽  
pp. 793-807 ◽  
Author(s):  
Simranjeet Kaur ◽  
Sunil Kumar ◽  
Z. F. Bhat
Keyword(s):  
Emulsion Stability ◽  
Sensory Attributes ◽  
Chicken Nuggets ◽  
Content Type ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Sensory Parameters ◽  
Tomato Powder ◽  
Different Levels ◽  
Cooking Yield

Purpose – The purpose of this study is to evaluate the possibility of utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets. Design/methodology/approach – The study was designed to incorporate and evaluate the effect of pomegranate seed powder and tomato powder on the quality characteristics of the chicken nuggets. The products were developed by incorporating different levels of pomegranate seed powder (1, 2, 3 per cent) and tomato powder (1, 2, 3 per cent) separately and were analyzed for various physicochemical and sensory parameters. Findings – The pomegranate seed powder and tomato powder significantly (p < 0.05) increased the fiber content of the chicken nuggets besides improving various sensory attributes of the products. A significant (p < 0.05) effect of the pomegranate seed powder was observed on the pH, emulsion stability, cooking yield and proximate parameters of the chicken nuggets. Tomato powder also showed a significant (p < 0.05) effect on the emulsion stability, moisture and fat content of the products. No significant (p > 0.05) effect of tomato was observed on the pH and cooking yield of the products. Originality/value – Fiber-enriched chicken nuggets could be developed by incorporating pomegranate seed powder and tomato powder in the formulation besides improving various sensory attributes of the products.

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