The aim of the present study was to evaluate effect of incorporation of natural anti-oxidant rich... more The aim of the present study was to evaluate effect of incorporation of natural anti-oxidant rich fruit pulps viz., plum (Ziziphus mauritiana) and mulberry (Morus alba) separately on physico-chemical, sensory and microbiological qualities of restructured chicken rolls (RCR). Product formulation and processing conditions were standardized and treated as control, where as 10% lean meat was replaced from the formulation with mature plum and mulberry fruit paste and taken as Treatment-I and II respectively. Both T-I and T-II showed significantly lower (P<0.05) pH and cooking yield compared to control. Moisture percentage were comparable among all products where as a decreasing trend was observed for protein, fat percentage and moisture protein ratio. Sensory scores for general appearance, flavor and texture scores were comparable to control. Aerobically packed products were evaluated under refrigeration storage (4±1°C) on 0, 5th, 10th and 15th day for pH, TBARS, microbial counts and ...
Mashed carrot and papaya was incorporated in the chicken broath for preparation of chicken soup a... more Mashed carrot and papaya was incorporated in the chicken broath for preparation of chicken soup and a standard formulation was developed which was evaluated for physicochemical, microbiological and sensory parameters. Chicken soup formulated with carrot (T1) revealed significantly higher (P<0.05) appearance, flavour and overall acceptability than chicken soup with papaya (T2) and control (C). Soup incorporated with mashed carrot also recorded superior physicochemical properties viz. pH and TBA and significantly lower (P<0.05) microbial load than soup added with papaya and control. These results showed that incorporation of mashed carrot and papaya in soup formulation can improve the chicken soup quality, acceptability and was found healthier for consumers.
An experiment was conducted to develop a plant extracts based quality indicator for monitoring ae... more An experiment was conducted to develop a plant extracts based quality indicator for monitoring aerobically packed chicken meat quality during storage at room temperature (25±1oC) until spoiled. Ripen black mulberry (Morus nigra) fruit extracts containing anthocyanins was used for developing quality indicator. Filter paper based indicator was exposed to the closed fresh meat environment. Changes in the indicator color and different quality parameters of chicken meat viz., total volatile basic nitrogen (TVBN), ammonia level, pH, sensory attributes and instrumental color values were evaluated and were correlated with color changed of indicator. During storage meat become visibly spoiled on 5th day of storage where as the color of the indicator changed gradually from red on 1st day to light green between 2nd-4th day and finally dark yellow on 5th. Both Total volatile basic nitrogen (TVBN) and ammonia level increased significantly (P<0.5) during storage. The pH value of meat increased significantly (P<0.5) from 5.4 to 6.1 during storage. Sensory attributes score for color, general appearance and acceptability decreased significantly (P<0.5) throughout the storage period. Lovibond Tinto meter color value for redness, yellowness, hue and chroma decreased during storage period. On the basis of results observed it might be concluded that the developed quality indicator is expected to provide a convenient aid to monitor the quality and shelf life of chicken meat during storage at room temperature.
PurposeOxidative rancidity is a major problem in chicken meat because of its higher content of po... more PurposeOxidative rancidity is a major problem in chicken meat because of its higher content of polyunsaturated fatty acids. Besides this, microbial contamination is also one of the major problems of chicken meat which leads to deterioration in quality during storage. Therefore, the purpose of this paper is to investigate anti-microbial and anti-oxidant effects of various blends of essential oils (EOs) on the quality of emulsion-based (ready-to-eat) chicken sausages.Design/methodology/approachSausages were incorporated with optimum level of four different blends of EOs containing six different EOs (Clove oil, Holybasil oil, Thyme oil, Cassia oil, Ajowan oil and Beetel oil), namely, Blend-1 (0.25 per cent), Blend-2 (0.25 per cent), Blend-3 (0.25 per cent) and Blend-4 (0.125 per cent); vacuum packaged and stored at −18±1°C for 60 days. Duplicate samples were taken for each parameter, and three trials were conducted for each experiment, total being six observations (n=6) for consistency...
Amylase based enzymatic time temperature indicator (TTI) was prepared using starch as substrate a... more Amylase based enzymatic time temperature indicator (TTI) was prepared using starch as substrate and enzyme amylase to monitor thermal abuse history of frozen (−18±2°C) chicken meat during supply chain. TTI showed an irreversible distinct colour change from initial bluish black colour to intermediate light yellow colour to final irreversible white yellow during temperature abuse conditions at 15±1, 25±1 and 35±1°C except 5±1°C. At different temperature abuse conditions viz., 15±1°C, 25±1°C and 35±1°C, quantitative changes in various parameters of chicken meat were evaluated and correlated with distinct colour alterations of TTI. The values for FAA, TVBN and instrumental colour analysis were beyond the meat safety limit at 35±1°C but within the limit at 15±1°C and 25±1°C at final colour changes of TTI. However, pH and microbiological parameters values were within the meat safety limit at 15±1, 25±1 and 35±1°Cat final colour changes of TTI. The results showed significant correlation of meat quality parameters with colour changes in TTI at 35±1°C and non-significant correlation of meat quality parameters with colour changes in TTI at 15±1 and 25±1°C. So, changes in quality characteristics of frozen chicken meat are not adequately indicated by TTI after exposure to different temperature abuse conditions. Therefore, amylase based enzymatic TTI has lesser applicability for utilization of quality marking of frozen chicken meat at different temperature abuse conditions.
The present study was conducted to develop a functional meat product by fortifying calcium (in th... more The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond(®) tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs w...
Purpose – The aim of this study was to explore the feasibility of formulation, quality characteri... more Purpose – The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack. Design/methodology/approach – Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both ...
Purpose – The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar,... more Purpose – The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional smoked pork product of Mizoram known as Vawksa rep, under different packaging conditions. Design/methodology/approach – Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T1 (Traditional Vawksa rep + Aerobic packaging); T2 (Traditional Vawksa rep + Vacuum packaging); T3 (Modified Vawksa rep + Aerobic packaging) and T4 (Modified Vawksa rep + Vacuum packaging). Vawksa rep is traditionally produced by light smoking of pork chunks. Modification was carried out by applying curing prior to smoking and applying nisin to the pork chunks after smoking and before packaging. The products were compared on the basis of physicochemical, microbiological, proximate composition and sensory qualities at five days interval under refrigerated (...
Asian-Australasian journal of animal sciences, 2014
Consumers have become very conscious about their nutrition and well being due to changes in their... more Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH d...
The aim of the present study was to evaluate effect of incorporation of natural anti-oxidant rich... more The aim of the present study was to evaluate effect of incorporation of natural anti-oxidant rich fruit pulps viz., plum (Ziziphus mauritiana) and mulberry (Morus alba) separately on physico-chemical, sensory and microbiological qualities of restructured chicken rolls (RCR). Product formulation and processing conditions were standardized and treated as control, where as 10% lean meat was replaced from the formulation with mature plum and mulberry fruit paste and taken as Treatment-I and II respectively. Both T-I and T-II showed significantly lower (P<0.05) pH and cooking yield compared to control. Moisture percentage were comparable among all products where as a decreasing trend was observed for protein, fat percentage and moisture protein ratio. Sensory scores for general appearance, flavor and texture scores were comparable to control. Aerobically packed products were evaluated under refrigeration storage (4±1°C) on 0, 5th, 10th and 15th day for pH, TBARS, microbial counts and ...
Mashed carrot and papaya was incorporated in the chicken broath for preparation of chicken soup a... more Mashed carrot and papaya was incorporated in the chicken broath for preparation of chicken soup and a standard formulation was developed which was evaluated for physicochemical, microbiological and sensory parameters. Chicken soup formulated with carrot (T1) revealed significantly higher (P<0.05) appearance, flavour and overall acceptability than chicken soup with papaya (T2) and control (C). Soup incorporated with mashed carrot also recorded superior physicochemical properties viz. pH and TBA and significantly lower (P<0.05) microbial load than soup added with papaya and control. These results showed that incorporation of mashed carrot and papaya in soup formulation can improve the chicken soup quality, acceptability and was found healthier for consumers.
An experiment was conducted to develop a plant extracts based quality indicator for monitoring ae... more An experiment was conducted to develop a plant extracts based quality indicator for monitoring aerobically packed chicken meat quality during storage at room temperature (25±1oC) until spoiled. Ripen black mulberry (Morus nigra) fruit extracts containing anthocyanins was used for developing quality indicator. Filter paper based indicator was exposed to the closed fresh meat environment. Changes in the indicator color and different quality parameters of chicken meat viz., total volatile basic nitrogen (TVBN), ammonia level, pH, sensory attributes and instrumental color values were evaluated and were correlated with color changed of indicator. During storage meat become visibly spoiled on 5th day of storage where as the color of the indicator changed gradually from red on 1st day to light green between 2nd-4th day and finally dark yellow on 5th. Both Total volatile basic nitrogen (TVBN) and ammonia level increased significantly (P<0.5) during storage. The pH value of meat increased significantly (P<0.5) from 5.4 to 6.1 during storage. Sensory attributes score for color, general appearance and acceptability decreased significantly (P<0.5) throughout the storage period. Lovibond Tinto meter color value for redness, yellowness, hue and chroma decreased during storage period. On the basis of results observed it might be concluded that the developed quality indicator is expected to provide a convenient aid to monitor the quality and shelf life of chicken meat during storage at room temperature.
PurposeOxidative rancidity is a major problem in chicken meat because of its higher content of po... more PurposeOxidative rancidity is a major problem in chicken meat because of its higher content of polyunsaturated fatty acids. Besides this, microbial contamination is also one of the major problems of chicken meat which leads to deterioration in quality during storage. Therefore, the purpose of this paper is to investigate anti-microbial and anti-oxidant effects of various blends of essential oils (EOs) on the quality of emulsion-based (ready-to-eat) chicken sausages.Design/methodology/approachSausages were incorporated with optimum level of four different blends of EOs containing six different EOs (Clove oil, Holybasil oil, Thyme oil, Cassia oil, Ajowan oil and Beetel oil), namely, Blend-1 (0.25 per cent), Blend-2 (0.25 per cent), Blend-3 (0.25 per cent) and Blend-4 (0.125 per cent); vacuum packaged and stored at −18±1°C for 60 days. Duplicate samples were taken for each parameter, and three trials were conducted for each experiment, total being six observations (n=6) for consistency...
Amylase based enzymatic time temperature indicator (TTI) was prepared using starch as substrate a... more Amylase based enzymatic time temperature indicator (TTI) was prepared using starch as substrate and enzyme amylase to monitor thermal abuse history of frozen (−18±2°C) chicken meat during supply chain. TTI showed an irreversible distinct colour change from initial bluish black colour to intermediate light yellow colour to final irreversible white yellow during temperature abuse conditions at 15±1, 25±1 and 35±1°C except 5±1°C. At different temperature abuse conditions viz., 15±1°C, 25±1°C and 35±1°C, quantitative changes in various parameters of chicken meat were evaluated and correlated with distinct colour alterations of TTI. The values for FAA, TVBN and instrumental colour analysis were beyond the meat safety limit at 35±1°C but within the limit at 15±1°C and 25±1°C at final colour changes of TTI. However, pH and microbiological parameters values were within the meat safety limit at 15±1, 25±1 and 35±1°Cat final colour changes of TTI. The results showed significant correlation of meat quality parameters with colour changes in TTI at 35±1°C and non-significant correlation of meat quality parameters with colour changes in TTI at 15±1 and 25±1°C. So, changes in quality characteristics of frozen chicken meat are not adequately indicated by TTI after exposure to different temperature abuse conditions. Therefore, amylase based enzymatic TTI has lesser applicability for utilization of quality marking of frozen chicken meat at different temperature abuse conditions.
The present study was conducted to develop a functional meat product by fortifying calcium (in th... more The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond(®) tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs w...
Purpose – The aim of this study was to explore the feasibility of formulation, quality characteri... more Purpose – The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack. Design/methodology/approach – Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both ...
Purpose – The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar,... more Purpose – The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional smoked pork product of Mizoram known as Vawksa rep, under different packaging conditions. Design/methodology/approach – Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T1 (Traditional Vawksa rep + Aerobic packaging); T2 (Traditional Vawksa rep + Vacuum packaging); T3 (Modified Vawksa rep + Aerobic packaging) and T4 (Modified Vawksa rep + Vacuum packaging). Vawksa rep is traditionally produced by light smoking of pork chunks. Modification was carried out by applying curing prior to smoking and applying nisin to the pork chunks after smoking and before packaging. The products were compared on the basis of physicochemical, microbiological, proximate composition and sensory qualities at five days interval under refrigerated (...
Asian-Australasian journal of animal sciences, 2014
Consumers have become very conscious about their nutrition and well being due to changes in their... more Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH d...
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