Evaluation of Antioxidant Activity, Radical Scavenging, and Reducing Power of Clove Oil and Clove Oleoresin in Comparison with Natural and Synthetic Antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat

The antioxidant effects of clove oil (CO) and oleoresin (OR) in two species of meat i.e. chicken and chevon during refrigerated storage (4±1°C) were investigated. The antioxidant potential (AOP) and radical scavenging activities were compared with natural (α-Tocopherol & L-ascorbic acid) and synthetic antioxidants (BHA & TBHQ). CO & TBHQ, BHA & OR and L-ascorbic acid and α-Tocopherol produced 84-79%, 68-77% and 68-59% AOP respectively in both species. DPPH and ABTS methods of scavenging assay established better scavenging capability of CO and TBHQ in comparison with other treatments. Significant reduction (p<0.05) in FRAP values was observed in CO & TBHQ in both species of meat. The order of antioxidant potential, scavenging activity and reducing power was in the order of CO>TBHQ>OR>BHA>Tocopherol>L-ascorbic acid. All the antioxidant assays analysed demonstrated a very significant correlation (p<0.05) between each other. The results suggest that CO and OR through their antioxidant effects are potentially useful in preserving meat products

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

Development of shelf stable meat and meat products is a challenging task due to physico-chemical, microbiological and sensory alterations during storage. Lot of thrust is being given in the application of radiation processing in meat sector due to its microbial safety. Maintaining and delivering quality and safety products both in civilian and service sectors is the need of the hour. Even though irradiation can ensure complete microbial sterility it can lead to lipid and protein oxidation due to the formation of free radicals which can cause flavour changes. Several studies on the usage of natural antioxidants which can arrest these changes have been reported. Irradiation can find excellent applications in the extension of shelf life of chilled and non chilled carcasses and birds in service sectors. There are several radiation processing plants in India commissioned in the private sector which can also be utilized by Armed forces for extending the shelf life of whole carcass and birds with an extension of shelf life. This will be of great significance to the defence forces.

Development of compressed meat based bar using response surface methodology

Studies were carried out to optimize the percentage of ingredients for the development of ready to eat mutton bar. Central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations. Matrix for compression was designed by selecting factors like mutton powder, binders and applied pressure. Protein percentage, hardness and over all acceptability (OAA) were taken as responses. OAA and hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. From the design of experiments 45g/100g of mutton powder with 5g/100g binders having an applied pressure of 142 kg/cm2 yielded a bar having a protein percentage of 35g/100g with a hardness of 20.9 N with an overall acceptability score of 8.6 ±0.2 on a 9 point hedonic scale. The product gives energy of 393 kcal per 100 g

Effect of freeze-drying and storage on β β β β β-carotene and ascorbic acid stability of mango milk shake

Abstract Freeze-drying is a process which retains the nutritional, sensorial and functional qualities of foods, together with extreme reduction in weight, high solubility, long shelflife at moderate temperature and the possibility to perform rehydration at any desired level. The application of this technique in the development of a Freeze dried mango milk shake powder using Badami mango (Mangifera indica L) pulp, milk (3.0g/100g fat, 8.5g/100g Solids Non Fat), nuts, flavourants and ascorbic acid to deliver RDA level of ascorbic acid and β-carotene was hence attempted. Optimized formulations were subjected to freeze drying for better storage stability. The water activity was found to be 0.22 and BET monolayer value 2.294g/100g solids. β-Carotene, ascorbic acid and oxidative rancidity profile monitored at ambient (28±2°C) and 37°C storage revealed no significant differences (p>0.01) at ambient temperature in ascorbic acid and thiobarbituric acid reactive substances (TBARS) but significant difference (p<0.01) was observed after storage at 37°C. Significant degradation of β-carotene was observed after 12 and 6 months of storage at ambient (28±2°C) and 37°C respectively. Total fatty acid profile by gas chromatography indicated the presence of saturated, monounsaturated and polyunsaturated fatty acids (PUFA) in the ratio of 1:0.51:0.28. PUFA like linoleic, linolenic and arachidonic were significantly (p<0.01) affected by 6 months of storage at 37°C. Organoleptically, the product was rated 7.60±0.10 and 7.49±0.09 under ambient and 37°C after 12 and 6 months storage respectively indicating good overall acceptability on a 9 point hedonic scale

Radiation Processing of Meat and Meat Products An Overview

More than three decades of research and development work on technological aspects of food irradiation have clearly demonstrated the practicability and efficacy of this technology. Radiation processing of food has now been recognised as an effective and safe process as compared to the conventional methods. Today nearly 60 different commodities are being radiation processed in more than 40 countries. The microbiological safety of irradiated meat and meat products is one of the major considerations. It is well known that the macro nutrients are not significantly altered however certain vitamins may be affected. As a whole, irradiation of meat does not lead to nutrient losses to the extent that there is an adverse effect on the nutritional status of the individuals consuming these foods. After decades of research, development, public debate and consumer acceptance trials in many countries, irradiation has emerged as a safe and viable technology for ensuring the safety and quality of food as well as for combating food borne diseases. Indeed it is currently the best available technology suitable for treating raw and pre-cooked meat products and the countries which adopt it will be benefited greatly in both domestic and International trade

Not Available

Not AvailableA functional protein rich fish based granola bar was developed and effect of various storage conditions on the quality and stability were evaluated. Granola bar was fortified with omega-3 fish oil, which was emulsified with milk protein and lyophilized to get fish oil microcapsules. Ingredients and process optimization were carried out based on the physical and sensory evaluation. Granola bar was fortified with omega-3 (2 percentage) and extra supplemented with highly digestible dehydrated fish protein (5 percentage) providing higher calorific value of 395-400 kCal 100 per gram. Bars were convenient, ready-to-eat, contributing about 17.25 percentage protein, 82 mg Eicosapentaenoic acid (EPA) plus Docosahexaenoic acid (DHA) 100 per gram for meeting the Recommended Dietary Allowance (RDA). The physico-chemical stability of the bars packed in laminated (Paper-Al foil-LDPE) films were analysed under 30 plus or minus 2 degree celsius, 37 degree celsius and minus 18 degree celsius in order to simulate different storage conditions. The low moisture content and water activity established microbial safety and maximum extension of shelf life. Oxidative stability was little affected in fortified bars stored at 37 degree celsius Textural analysis showed the development of hard or tough texture in protein bars during storage. The study revealed that fortification of granola bars with fish oil and fish protein enhanced the nutritive value without significantly affecting the safety and stability.Not Availabl

Not Available

Not AvailableThe present study compared the effects of high pressure processing (HPP; 200 and 400 MPa) and gamma irradiation (1, 2, and 3 kGy) on the quality characteristics of vacuum packaged mutton patties stored at refrigerated temperature (4 ± 1C) for 28 days. Lightness (L*) values were increased significantly (P < 0.05) with pressure level but decreased significantly (P < 0.05) with irradiation dose; redness (a*) and yellowness (b*) decreased during storage period. Hardness, gumminess, and chewiness of high pressure treated patties were significantly (P < 0.05) lower in comparison with the irradiated products. Scanning electron microscopic studies of control and high pressure treated products showed that the later had coarser, more irregular and less compact structures. TBARS values of the treated products were significantly (P < 0.05) higher than control. High pressure processing and irradiation significantly (P < 0.05) reduced the total plate count of products and the lowest count was observed in patties treated with 3 kGy.Not Availabl

Not Available

Not AvailableThe effect of Plectranthus amboinicus leaf extract (PAE) (phenolic content of 2559.56 mg gallic acid equivalents per Litre) addition in a microencapsulated fish oil fortified soup powder was evaluated in the present study. Fortification of PAE significantly improved the color, rehydration and water activity of the soup powder. The oxidative indices unveiled the role of PEA in protecting the MFO fortified soup powder from oxidative deterioration during the storage period. No faecal coliforms, yeast and mould growth was observed in MFO and PAE fortified soup powder whereas mould growth was there in the control samples. The fortified soup powder has scored high in terms of aroma, taste, consistency and overall acceptability proving its sensory acceptance. The significant findings of the storage study clearly depicted the antioxidant, antibacterial, antifungal as well as flavour enhancing potential of PAE and hence it can be recommended as a potent natural preservative for fish oil incorporated food systems.Not Availabl