scholarly journals Oxidative stability and storage quality analysis of Ocimum sanctum L. extracts incorporated chicken nuggets

2016 ◽  
Vol 8 (4) ◽  
pp. 2182-2188
Author(s):  
Tanuj Tanwar ◽  
Arvind Kumar ◽  
Nrip Kishore Pankaj
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Potential ◽  
Quality Analysis ◽  
Plate Count ◽  
Ocimum Sanctum ◽  
Aqueous Extracts ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
And Storage ◽  
Holy Basil

The present study was done to explore the antioxidant potential of locally available herb holy basil viz. Ocimum sanctumL.. in enhancing the shelf-life of emulsion based chicken nuggets. Chicken nuggets are widely cherished meat cuisine but it is vulnerable to spoilage due to excessive fats and protein content. Thus, chicken nugget fortified with 1, 2, and 3% of itsethanolic-aqueous extracts of O. sanctum and along with control was studied to explore the potency of holy basil on oxidative stability and storage quality of chicken nuggets on 0,7,14 and 21 daysat refrigeration temperature. 80% ethanolic aqueous extracts of O. sanctum were prepared, standardized, optimized and incorporated in chicken nuggets. Chicken nuggets prepared with fortification of 3% O. sanctum extract were adjudged best among all with overall acceptability of 7.16±0.071 value in sensory analysis. The O. sanctum extract treated chicken nugget’s pH, FFA, TBA, Total plate count, Pychrophilic count, Yeast and Mold count were found to be in acceptable range of 4.49±0.008, 0.320±0.0005, 0.979 ±0.0012,<4,<2,<2 log10cfu/g respectively on 21days of refrigeration storage. Extracts of O. sanctum fortified chicken nuggets were safe for human consumption even 21 days of refrigerated storage (4±1˚C) on the basis of pH, FFA, TBA value, microbiological profile and sensory evaluation. The results proved the antioxidant potential of holy basil O. sanctumand chicken nuggets fortified with (3%) Ocimum sanctum extract could be safe for a period of 21 days in refrigerated (4±10C) storage without any marked loss of physico-chemical, microbial and sensory quality.

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.

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.

Effect of Bacopa monnieri extracts on storage quality of chicken nuggets at refrigeration temperature (4 ± 1°C)

2017 ◽  
Vol 47 (1) ◽  
pp. 78-88 ◽  
Author(s):  
Tanuj K. Tanwar ◽  
Arvind Kumar ◽  
Nrip K. Pankaj
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Products ◽  
Bacopa Monnieri ◽  
Refrigerated Storage ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
And Storage

Purpose The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets. Design/methodology/approach Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets. Practical implications Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited. Social implications The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life. Originality/value The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

2018 ◽  
Vol 48 (4) ◽  
pp. 605-620 ◽  
Author(s):  
Insha Kousar Kalem ◽  
Z.F. Bhat ◽  
Sunil Kumar ◽  
Reshan Mudiyanselage Jayawardena
Keyword(s):  
Oxidative Stability ◽  
Meat Product ◽  
Thiobarbituric Acid ◽  
Tinospora Cordifolia ◽  
Plate Count ◽  
Storage Quality ◽  
Content Type ◽  
Muscle Foods ◽  
Microbial Stability ◽  
And Storage

Purpose The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods. Design/methodology/approach Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions. Findings Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage. Originality/value Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

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.

scholarly journals Oxidative stability and storage quality of Menthalongifolia L. extract fortified fish nuggets at refrigeration temperature

2017 ◽  
Vol 9 (1) ◽  
pp. 298-304
Author(s):  
Fahim Raja ◽  
Arvind Kumar ◽  
Tanuj Tanwar Tanwar ◽  
Saniya Botoul Kamal
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Product ◽  
Ethanolic Extract ◽  
Plate Count ◽  
Human Consumption ◽  
Overall Acceptability ◽  
C Storage ◽  
Refrigeration Storage ◽  
And Storage

The present study was experimented to explore antioxidant potential of herb viz. M. longifolia L. inelongating the shelf life of emulsion based fish product. Since the fish meat product contain excessive amount ofprotein and fat which are vulnerable to spoilage due to proteolysis and lipolysis. Therefore fish nuggets incorporated with 0% (Control), 1%, 2%, and 3% of M. longifolia L. extract along with control was studied to explore the potential of Artemisia nilagiricaL. on oxidative stability and storage of aerobically packaged fish nuggets at refrigeration temp on 0,7,14 and 21st day. Aqueous ethanolic extract of M. longifolia L. was prepared and incorporated in fish nuggets.Fish nuggets prepared with M. longifolia L. (1%) extract were recorded to be the best among all based on varioussensory attributes with overall acceptability of 7.76±0.19. Extract of M. longifolia L. fortified fish nuggets were safefor human consumption till 21st day of refrigeration (4±1)°C storage under aerobically packaging on the basis of TBAvalue, FFA value, microbiological profile and sensory evaluation. The pH, TBA, FFA, total plate count, yeast andmould count were recorded to 6.49±0.008, 0.825±0.0012, 0.320±0.0005, 4.35±0.010, 1.26±0.013 and 2.20±0.008respectively, and were found within acceptable range on 21st day of refrigeration storage. Thus, it can be interpretedthat 1% aqueous ethanolic extracts of M. longifoliacan be utilized in enhancing the shelf-life and improving the sensoryscores of fish nuggets.

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.

Evaluation of different quality parameters of goat milk yoghurt developed using selected lactic acid bacteria

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Ajay Patel ◽  
Akshay Bariya ◽  
Vikram Patel ◽  
Krishna Gamit
Keyword(s):  
Mixed Culture ◽  
Incubation Temperature ◽  
Goat Milk ◽  
Sensory Attributes ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Plate Count ◽  
Storage Quality ◽  
Overall Acceptability ◽  
And Storage

The present study was undertaken to develop yoghurt from goat milk and to assess its sensory, chemical, microbiological and storage quality. Three different cultures were tried and incubation temperatures viz. 30, 37 and 420C were selected. Yoghurt was prepared using 3% mixed culture containing Streptococcus thermophillus and Lactobacillus bulgaricus NCDC 144 in the ratio of 1:1. The product was prepared in five replicates and analysed for sensory attributes such as flavor, body and texture, colour and appearance and overall acceptability on 9-point hedonic scale by a panel of five judges. Based on overall acceptability of the product, the best incubation temperature (420C) was selected. The product prepared with optimized incubation temperature was further subjected for chemical, microbiological and storage quality. It was observed that goat milk yoghurt contains less percentage of total solids and higher titrable acidity than cow milk yoghurt. The sensory and microbiological quality of the product was evaluated on 0, 3, 6 and 9 days at refrigeration temperature (4±10C) to assess the storage stability of the product. The sensory attributes change significantly (p£0.05) after 9th day of storage in control and developed product both. The product had total plate count of 106 cfu and decreased significantly (p£0.05) after 9th day of storage (104 cfu/g). The coliform and yeast and mould count were not detected, both in control and developed product throughout storage period. It may be concluded that good quality goat milk yoghurt can be prepared by using mixed culture at 3% concentration with incubation temperature of 420C for 8 hours.

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