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.
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Lalchamliani Lalchamliani, Pragati Hazarika, Tarun Pal Singh and Suman Talukder
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…
Abstract
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 (4 ± 1°C) conditions.
Findings
Among the treatments, pH was recorded significantly lower for T4 as compared to other treatments with the advancement of the storage periods. The mean tyrosine value and thio-barbituric acid number of all the treatment show increasing trend with the advancement of the storage period. T4 had better microbiological quality than other treatments, with lower aerobic plate count, Coliform count and Yeast and Mould count. Aerobic plate count was found to differ significantly (p < 0.05) throughout the period of storage. Coliform and Yeast and Mould counts were not detected in T3 and T4 on entire storage period. The sensory evaluation revealed highest scores for appearance, flavour, texture, juiciness and overall acceptability for T4 than other treatments.
Originality/value
The manuscript has stated that combination of curing ingredients and nisin improved all the attributes (physicochemical, microbiological and sensory) and also ensured a longer shelf-life of the product.
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Om Prakash Malav, B. D. Sharma, R. R. Kumar, Suman Talukder, S. R. Ahmed and Irshad A.
The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties…
Abstract
Purpose
The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects.
Design/methodology/approach
Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging.
Findings
Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration.
Research limitations/implications
Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body.
Practical implications
This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products.
Originality/value
Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.
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Md Farid Talukder and Haibo Wang
Since the subject matters of human resources activities on knowledge intensive firms have been changed by coronavirus disease 2019 (COVID-19) pandemic, this study aims to analyze…
Abstract
Purpose
Since the subject matters of human resources activities on knowledge intensive firms have been changed by coronavirus disease 2019 (COVID-19) pandemic, this study aims to analyze the impact of stock options on talent retention (knowledge worker retention) and knowledge productivity (innovation) in terms of patents, which directly affect the financial performance of knowledge intensive firms.
Design/methodology/approach
Drawing on agency and contingency theory to design the causality model, this study analyzes the data obtained from 227 publicly traded knowledge intensive firms in information technology (IT) and healthcare sectors. Panel data analysis is used to determine the long run causal relationship between firm innovation, knowledge worker retention and financial performance, in addition to ANOVA for evaluating firm size as a lurking variable on the effect of stock options.
Findings
The results of this study demonstrate that, when firm size is taken into account, (1) stock options significantly affect knowledge worker retention and firms' financial performance, and this impact is stronger in a during-pandemic situation than in a pre-pandemic situation (2) firm innovation significantly affects firms' financial performance and this impact is stronger in a during-pandemic situation than in a pre-pandemic situation; (3) knowledge worker retention doesn't have a significant impact on firm innovation and firms' financial performance. Moreover, random effect regression analysis for long-term relationships also depicts the same results: knowledge worker retention has non-significant impact on firm innovation and financial performance, but firm innovation significantly affects financial performance.
Originality/value
To the best of the authors' knowledge, the authors are the first to compare the effects of stock options, knowledge worker retention and firm innovation in both pre- and during-pandemic scenarios where firm size is taken into consideration.
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Rakia Ishra, Saif Sharif, Jeffrey Soar and Rasheda Khanam
Since the COVID-19 pandemic had a significant impact on all facets of civilisation around the world, including food safety, this study aimed to determine and compare the pre-COVID…
Abstract
Purpose
Since the COVID-19 pandemic had a significant impact on all facets of civilisation around the world, including food safety, this study aimed to determine and compare the pre-COVID and post-COVID food safety knowledge of Bangladeshi consumers and their association with sociodemographic variables.
Design/methodology/approach
The current study performed a cross-sectional survey of 503 consumers who prepared food at least 2–4 times per week through a validated questionnaire, selected through convenience sampling from two metropolitan cities and two rural districts in Bangladesh. The non-parametric Wilcoxon signed-rank test, Mann–Whitney U tests, Kruskal–Wallis H and binary logistic regression were used for statistical analysis.
Findings
Although an increased percentage of consumers showed a better level of overall food safety knowledge in the post-pandemic (38.2%) than the pre-pandemic (28.8%), there is a low level of awareness of the appropriate duration of handwashing, foodborne pathogens, consuming raw milk or eggs, safe storage and temperature control of food. University graduates, families with few children and urban consumers had a good understanding of food safety both pre- and post-pandemic.
Originality/value
This study compares consumers’ pre- and post-COVID-19 food safety knowledge previously unknown in Bangladesh. The findings have significantly contributed to existing food safety knowledge in Bangladesh to adopt policies and structure training programmes for consumers in the country.
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Rangga Primadasa, Elisa Kusrini, Agus Mansur and Ilyas Masudin
This study aims to comprehensively identify and categorize key indicators for halal-sustainable supply chain management (HSSCM) tailored to small- and medium-sized enterprises…
Abstract
Purpose
This study aims to comprehensively identify and categorize key indicators for halal-sustainable supply chain management (HSSCM) tailored to small- and medium-sized enterprises (SMEs) in the food sector, emphasizing economic, environmental and social sustainability.
Design/methodology/approach
This paper uses integrated approaches such as decision-making trial and evaluation laboratory, interpretative structural model and MICMAC to investigate the interconnectedness between the economic, environmental, social and halal-specific criteria in the food sector for SMEs.
Findings
This study highlights 16 crucial indicators for HSSCM in SMEs within the food industry, organized into economic, environmental, social and halal-specific categories. The total relationship matrix shows important interdependencies between indicators, like operational costs and logistics, underscoring the necessity for a comprehensive management approach. Additionally, the cause-effect diagram and structural self-interaction matrix (SSIM) illustrate the hierarchical relationships among these indicators, aiding in strategic planning and decision-making.
Originality/value
This study integrates a broader range of indicators and reveals complex dependencies critical for managing halal supply chains effectively. This study also offers a robust framework for integrating halal practices and sustainability, supporting SMEs in adopting ethical, environmentally conscious business strategies.
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Hanan Alkatheeri and Syed Zamberi Ahmad
The purpose of this study is to explore the potential impact of blockchain technology on supply chain performance (SCP). This study further delves into the enablers of blockchain…
Abstract
Purpose
The purpose of this study is to explore the potential impact of blockchain technology on supply chain performance (SCP). This study further delves into the enablers of blockchain adoption (BA) in SCM and investigates both the direct and mediated effects of blockchain assimilation on garnering a competitive edge in the supply chain and bolstering innovation proficiency, ultimately enhancing SCP.
Design/methodology/approach
This study used a quantitative approach, leveraging partial least squares structural equation modelling. Empirical data were sourced from 500 validated data sets obtained through questionnaires.
Findings
The results indicate that technological readiness and knowledge sharing are key drivers for integrating blockchain into supply chains, with technology readiness displaying a substantially stronger influence. Furthermore, BA significantly enhances supply chain innovation capabilities (SCIC), competitive performance (CP) and overall supply chain efficiency. Notably, both SCIC and CP mediate and amplify the positive effects of blockchain on SCP, emphasising the vital role of innovation and competition in optimising the benefits of blockchain.
Originality/value
To the best of the authors’ knowledge, this study is the first to bridge the gap in the literature connecting SCM and blockchain. The established model augments the theoretical discourse on the SCM-blockchain, offering scholars a validated framework that can be adapted and built upon in future studies.
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Wajhat Ali, Don Amila Sajeevan Samarasinghe, Zhenan Feng, Suzanne Wilkinson and James Olabode Bamidele Rotimi
This study identifies key challenges to adopting smart real estate (SRE) technologies and offers insights and recommendations to enhance decision-making for stakeholders…
Abstract
Purpose
This study identifies key challenges to adopting smart real estate (SRE) technologies and offers insights and recommendations to enhance decision-making for stakeholders, including buyers and property investors.
Design/methodology/approach
To achieve the aim of the study, a rigorous research approach was employed, conducting an in-depth analysis of 41 academic papers utilising PRISMA guidelines and checklists. The chosen methodology also applies a PEST (Political, Economic, Social and Technological) framework to identify factors influencing technology adoption in the real estate sector.
Findings
The study uncovers critical challenges to adopting smart real estate technologies, such as regulatory ambiguity, high implementation costs, and societal resistance. PEST analysis reveals that unclear standards and guidelines, coupled with the high financial burden of technology implementation, are significant obstacles. Socially, resistance to change and difficulties in integrating new technologies are prevalent. The study also underscores the potential of artificial intelligence (AI) for predictive analytics and blockchain for secure transactions and records, though their adoption is currently hindered by inadequate infrastructure and regulatory challenges. These findings underscore the need for strategic interventions to address these challenges and facilitate the effective integration of advanced technologies in the real estate sector, thereby enhancing industry innovation and competitiveness.
Practical implications
The study offers insights for real estate stakeholders to embrace technology effectively, with a conceptual framework contributing to industry advancements.
Originality/value
The study’s key contribution is offering real estate stakeholders execution tactics and recommendations to navigate challenges and utilise technology, thereby driving industry innovation and enhancing competitiveness.