Heena Sharma, Sanjod K. Mendiratta, Ravi Kant Agrawal, Suman Talukder and Sudheer Kumar
Oxidative 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…
Abstract
Purpose
Oxidative 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/approach
Sausages 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 of the results.
Findings
Significant decrease (p<0.05) in pH of control products was observed at each interval of storage period; however, in case of treatment products, significant decrease (p<0.05) was noticed from day 30 onwards. Blend-2 was observed with significantly lower (p<0.05) thio-barbituric acid reacting substances followed by Blend-1. Significantly lower (p<0.05) total phenolics content was observed in Blend-4 products as compared to other treatments. Regarding DPPH activity, control products showed significant decrease (p<0.05); however, in case of treatment products, DPPH activity showed significant (p<0.05) decrease after day 15 of storage. Microbial count increased with progressive storage period; however, the counts were well below the permissible limit of frozen meat products. All the blend incorporated products received very good sensory scores in consistent manner.
Practical implications
The work under this study would be very useful for the meat processing industries dealing with the perishable meat products. Use of natural anti-oxidants will also restore faith towards the consumers who are becoming more health conscious day by day.
Originality/value
The research work is original.
Details
Keywords
H. Lalawmpuii, Geeta Chauhan, Sanjod K. Mendiratta, Tarun Pal Singh, Bhanu Pratap Singh, Dhananjay Kumar and Rohit Kumar Jaiswal
The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings.
Abstract
Purpose
The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings.
Design/methodology/approach
Milk “coagulum” rings were prepared from milk coagulum. Milk at four different level of milk fat (0.1, 1.5, 3 and 4.5 percent) were used to obtain milk coagulum of four different fat level for preparing milk “coagulum” rings. Unripe banana powder (UPB) and banana peel powder (BPP) were incorporated at three different levels separately. The incorporation levels were also optimized to be 11 percent for UPB and 6 percent for BPP on the basis of sensory evaluation.
Findings
The yield, ash, moisture and total dietary fiber content of products with optimized level of UPB and BPP were significantly higher as compared to control while the protein and fat contents were lower. Incorporation of extenders resulted in a significant reduction in the color value of the treated products. The water activity was highest for T2 and lowest for control at the end of 42 days. TBARS as lipid oxidation parameter was highest for control and the microbial count was comparable in T1 and T2 where as it was higher in control. The sensory scores of the control was higher than the two treated products during the entire storage period.
Originality/value
The shelf stable RTE milk coagulum-based snack using 1.5 percent fat can provide a nutritious, palatable and healthy product to the consumers.