Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water

Quality attributes of chevon patties

Not AvailablePurpose – The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties. Design/methodology/approach – Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), -chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes. Findings – The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (percent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly ( p 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly ( p 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2. Practical implications – Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH. Originality/value – The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.Not Availabl

Not Available

Not AvailableThe objective of present study was to explore the effects of incorporation of camel milk casein hydrolysates in goat meat emulsion. Camel milk casein hydrolysed by Alcalase was incorporated into goat meat emulsion at three different levels viz. T1: 0.03%, T2: 0.06% and T3: 0.09% (w/w) and compared with control (C: 0% hyrolysate) and positive control (PC: 0.02% Butylated Hydroxy Toluene (BHT), w/w) for its physico-chemical, antioxidant potential and antimicrobial effect against selected food spoilage and pathogenic microorganisms. During storage at refrigeration temperature (4 ± 1 °C), pH increased while water activity, extract release volume and emulsion stability decreased significantly (P < 0.05) on 6th day, however, all these properties were improved in treated emulsions. The antioxidant potential of treated emulsions were improved in a dose-dependent manner, however, PC had significantly higher antioxidant activities. The peroxide value, TBARS and free fatty acid values were significantly (P < 0.05) lower than untreated emulsion throughout the storage period. The lightness (L*), redness (a* value) and yellowness (b*) values decreased with the advancement of storage period; however, treated emulsions had better instrumental colour profile than control. In treated emulsions, the standard plate and coliform counts were initially reduced during storage, and on 6th day of storage, it was significantly lower than C and PC. In microbial challenging test (MCT), the colony forming units of all the tested pathogens in treated emulsions decreased upto 4th day, thereafter increased significantly on 6th day, whereas, in C and PC groups, the counts of all microorganisms increased significantly throughout the storage period. The findings suggested that camel milk casein hydrolysate could be a potential food ingredient which not only improves the physico-chemical properties of meat emulsion thereby increased yield, it also provides oxidative and microbial stability during refrigerated storage.Not Availabl

Not Available

Not AvailableTo investigate the effect of finger millet flour (FMF) on physico-chemical, sensory, colour profile and texture quality attributes of goat meat patties, four preparations were made by replacing the amount of meat in the product formulation with incorporation of FMF viz., 0% (control), 2% (T ), 4% (T ) and 6% (T ). The emulsion stability and cooking yield improved 1 2 3 significantly (P<0.05) in all the treatments than control and the highest value was recorded for patties with 6% FMF. In the cooked product pH, water activity (a ), moisture, ash content, w moisture-protein ratio and fat retention increased significantly (P<0.05) whereas protein and fat contents decreased significantly (P<0.05) in patties with FMF as compared to the control. Fibre and calcium contents of the patties with FMF increased significantly (P<0.05) in a dose dependent manner. Dimensional parameters were better maintained in the FMF incorporated patties than control. The instrumental texture profile attributes like hardness, springiness, stringiness, chewiness and gumminess decreased significantly (P<0.05) in FMF incorporated patties, whereas cohesiveness and resilience were comparable to the control. The sensory attributes viz., colour / appearance, flavour, juiciness and overall quality improved significantly (P<0.05) in patties with different levels of FMF. It was concluded that goat meat patties with improved cooking yield, textural profile and acceptable sensory attributes, can be successfully developed with the incorporation of 4.0% FMF.Not Availabl

QUALITY AND STORAGE STABILITY OF CHEVON EMULSION

Not AvailableThree different levels, viz. T1 (0.03%), T2 (0.06%) and T3 (0.09%) (w/w) of α-chymotrypsin hydrolysed camel milk casein was incorporated into goat meat emulsion, and compared with control (C: 0% hydrolysate) and positive control (PC: 0.02% butylated hydroxytoluene (BHT), w/w) for changes in quality at 4±1°C. During storage, the water activity, extract release volume and emulsion stability decreased significantly, while pH increased. Except in T3, improvement in antioxidant potential of treated emulsions was recorded. Lower fatty acid oxidation was recorded in treated emulsions during storage. The treated emulsions had better instrumental colour profile, however, lightness (L*), redness (a* value) and yellowness (b*) values decreased with the advancement of storage period. The microbiological counts in treated emulsions were initially reduced, and at the end of storage, significantly lower counts were recorded. In microbial challenging test (MCT), the colony forming units in treated emulsions decreased upto 4th day for all the tested pathogens, thereafter increased significantly on 6th day except in T3, whereas, in C and PC groups, the counts increased significantly throughout the storage period. The findings suggested that camel milk casein hydrolysate with α-chymotrypsin could be used as a potential food ingredient to improve its quality.Not Availabl

Not Available

Not AvailableCamel milk proteins were hydrolysed with alcalase, α-chymotrypsin and papain and hydrolysates were assessed for antioxidant activity. Non-fat camel milk (NFCM) powder was reconstituted (5% TS) in phosphate buffer and enzymes were added at a ratio of 1:100 (enzyme: substrate). Hydrolysis was carried out at 55ºC for Alcalase and Papain, and 37ºC for α-Chymotrypsin for 6 hours and samples were drawn at 2h interval. The hydrolysates were analysed for change in pH, degree of hydrolysis (DH) and antioxidant activities viz. 2, 2′ azino bis (3 ethylbenzthiazoline 6 sulphonic acid) (ABTS), 2,2′ diphenyl 1 picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). With the progress of hydrolysis time, pH of the hydrolysates were decreased and higher rate was observed for alcalase. The DH increased significantly (p<0.05) upto 6 h on hydrolysis with alcalase and papain, whereas upto 4h for chymotrypsin. In SDS-PAGE, the disappearance of major protein bands in hydrolysates samples confirm hydrolysis and production of low molecular weight peptides. The antioxidant activity was assessed by ABTS, DPPH and FRAP assay, increased significantly (p<0.05) with the increase in hydrolysis time and DH. The hydrolysis carried by chymotrypsin exhibited higher antioxidant activity as compared to alcalase and papain. The results suggested that camel milk proteins could be used as natural source of protein to produce hydrolysates with antioxidant activities and can be used for human consumption and as ingredient in nutraceutical and pharmaceuticals and also in health oriented food products.Not Availabl

Not Available

Not AvailableCamel milk casein hydrolysates by Alcalase, -Chymotrypsin and Papain were ultra-filtered and different fractions were assessed for antioxidant and antimicrobial activity. The casein hydrolysate fractions were analyzed for antioxidant activities viz. 2,2 -azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 2,2 -diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant power assay (FRAP), and antimicrobial activity by inhibition zone assay. In ABTS, DPPH and FRAP assay, the inhibition activity was recorded significantly (P < 0.05) higher for whole hydrolysares whereas among fractions F2 (1–5 kDa), F3 (5–10 kDa) of all the three hydrolysates had comperatively higher antioxidant activity. It was also observed that - Chymotrypsin could produce protein hydrolysates and fractions with higher antioxidant activities. The antimicrobial activity (zone of inhibition; mm) was also recorded higher for whole hydrolysates as compared to their fractions; however, among different fractions the inhibition zones were almost comparable. It was also observed that Alcalase and -Chymotrypsin could produce paptides with higher antimicrobial activity. The results suggested that camel milk casein hydrolysates could be fractioned to get specific molecular weight peptides, however, for food application or for direct human consumption, use of whole hydrolysates could be more beneficial with regards to its functionalities and cost of production.Not Availabl

Not Available

Not AvailableThe objective of present study was to explore the effects of incorporation of camel milk casein hydrolysates in goat meat emulsion. Camel milk casein hydrolysed by Alcalase was incorporated into goat meat emulsion at three different levels viz. T1: 0.03%, T2: 0.06% and T3: 0.09% (w/w) and compared with control (C: 0% hyrolysate) and positive control (PC: 0.02% Butylated Hydroxy Toluene (BHT), w/w) for its physico-chemical, antioxidant potential and antimicrobial effect against selected food spoilage and pathogenic microorganisms. During storage at refrigeration temperature (4 ± 1 ◦C), pH increased while water activity, extract release volume and emulsion stability decreased significantly (P < 0.05) on 6th day, however, all these properties were improved in treated emulsions. The antioxidant potential of treated emulsions were improved in a dose-dependent manner, however, PC had significantly higher antioxidant activities. The peroxide value, TBARS and free fatty acid values were significantly (P < 0.05) lower than untreated emulsion throughout the storage period. The lightness (L*), redness (a* value) and yellowness (b*) values decreased with the advancement of storage period; however, treated emulsions had better instrumental colour profile than control. In treated emulsions, the standard plate and coliform counts were initially reduced during storage, and on 6th day of storage, it was significantly lower than C and PC. In microbial challenging test (MCT), the colony forming units of all the tested pathogens in treated emulsions decreased upto 4th day, thereafter increased significantly on 6th day, whereas, in C and PC groups, the counts of all microorganisms increased significantly throughout the storage period. The findings suggested that camel milk casein hydrolysate could be a potential food ingredient which not only improves the physico-chemical properties of meat emulsion thereby increased yield, it also provides oxidative and microbial stability during refrigerated storage.Not Availabl

FUNCTIONAL PROPERTIES OF CAMEL MILK PROTEIN

Not AvailableSequential ultra-filtration technique was used to fractionate camel milk protein hydrolysates products by 3 different proteolytic enzymes, viz. alcalase, α-chymotrypsin and papain. The protein fractions were assessed for antioxidant activities, viz. 2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1 picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP), and antimicrobial activity (inhibition zone assay). The whole hydrolysates recorded significantly higher inhibition activity in ABTS, DPPH and FRAP assay, whereas among fractions, F2 (1–5 kDa) and F3 (5–10 kDa) of all the 3 hydrolysates had higher activity. Higher antioxidant activities was also observed in α- chymotrypsin hydrolysates samples and its fractions followed by alcalase and papain. The zone of inhibition (mm) was also recorded higher for whole hydrolysates as compared to their fractions; however, different fractions had almost comparable antimicrobial effect. The protein hydrolyastes with alcalase and α- chymotrypsin recorded comperatively higher antimicrobial activity. The findings suggested that camel milk proteins could be valuable source to produce protein hydrolysates and ultra-filtration technique could also be used to get specific molecular weight peptides, however, for application in processed food or for direct human consumption, use of whole hydrolysates could be more beneficial and cost effective.Not Availabl

Not Available

Not AvailableA three factor three level central composite design was adopted to determine interactive effects of meat level (55–65%), steaming time (12–18 minutes) and drying time (7–9 hrs) on pH, moisture, protein content, fat content and other quality characteristics (Hardness, adhesiveness, total colour change and overall acceptability) of extruded chicken noodles. Moisture, protein, fat level and total colour change was found to be increased with increase in meat level while decreased with increasing processing conditions. However hardness decreased with increasing interaction of meat level and steaming time while increased with interaction of meat level and drying time and inverse were true for adhesiveness. Overall acceptability and pH had negative correlation with interactions. pH showed increasing trend with increase in processing conditions. The models for moisture, pH, protein, fat percentage, allokramer hardnesNot Availabl