| تعداد نشریات | 24 |
| تعداد شمارهها | 924 |
| تعداد مقالات | 8,295 |
| تعداد مشاهده مقاله | 16,556,281 |
| تعداد دریافت فایل اصل مقاله | 13,966,763 |
Effect of different dietary fiber-rich extenders on the quality attributes of functional restructured buffalo meat fillets | ||
| Iranian Journal of Veterinary Research | ||
| دوره 23، شماره 4 - شماره پیاپی 81، 2022، صفحه 363-368 اصل مقاله (335.45 K) | ||
| نوع مقاله: Short paper | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2022.41762.6080 | ||
| نویسندگان | ||
| S. R. Ahmad* 1؛ B. D. Sharma2؛ S. K. Mendiratta2؛ T. Nazir1؛ N. Hassan* 3 | ||
| 1Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, India - 190006 | ||
| 2Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, India - 243122 | ||
| 3Division of Veterinary Epidemiology and Preventive Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, India - 190006 | ||
| چکیده | ||
| Background: The ever-increasing market of functional meat products demanded especially by modern health conscious consumers has prompted researchers to develop healthier meat products. Aims: This experiment was conducted to improve the dietary fiber-deficient buffalo meat with natural functional fiber-rich extenders. Methods: Meat obtained from the carcass of adult female buffalo (>10 years of age) was procured from the local market within 5-6 h of slaughter, conditioned for 24 h, and then processed by incorporating the dietary fiber-rich extenders at their optimum levels viz. 12% barley flour, 12% maize flour, 10% pea hull powder, and 8% wheat bran (hydrated as 1:1, w/w) for the development of functional restructured buffalo meat fillets (FRBMF). Results: Results revealed higher cooking yield, pH, moisture content, lower protein, and fat percentage for most of the treated samples compared with the control group. The ash percentage of FRBMF prepared with the optimum level of pea hull powder and wheat bran was significantly higher (P<0.05) than in control and other treatments. Shear force values for FRBMF were lower than the control. Total dietary fiber (TDF) percentage of all the treatment products was significantly higher (P<0.05) than the control. Texture profile analysis revealed no significant differences (P>0.05) between FRBMF and the control. The sensory scores for most of the attributes of FRBMF incorporated with the optimum level of extenders were lower but comparable to the control. Conclusion: It was concluded that the functionality of the product had improved, especially in terms of total dietary fiber, as compared to the control. Pea hull powder and wheat bran proved to be excellent sources of dietary fibers, followed by barley and maize flours, respectively. | ||
| کلیدواژهها | ||
| Buffalo meat؛ Extenders؛ Functional؛ Restructured؛ Total dietary fiber | ||
| مراجع | ||
|
Ahamed, ME; Anjaneyulu, ASR; Sathu, T; Thomas, R and Kondaiah, N (2007). Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4±1°C). Meat Sci., 75: 451-459.
Ahmad, SR; Sharma, BD and Irshad, A (2014). Quality of restructured buffalo meat fillets extended with hydrated barley. J. Meat Sci., 9: 57-61.
Ahmad, SR; Sharma, BD; Irshad, A; Kumar, RR; Malav, OP and Talukder, S (2017). Improving the functional characteristics of low salt restructured buffalo meat fillets with the use of maize flour as an extender. SKUAST J. Res., 19: 187-191.
Ahmad, SR; Sharma, BD; Irshad, A; Kumar, RR; Malav, OP and Talukder, S (2020). Effect of aerobic storage conditions on the quality of functional restructured buffalo meat fillets enriched with natural sources of dietary fibers and antioxidant components. J. Food Process. Preserv., 45: e15072. https://doi.org/10.1111/jfpp.15072.
Akwetey, WY and Knipe, CL (2012). Sensory attributes and texture profile of beef burgers with gari. Meat Sci., 92: 745-748.
AOAC (1995). Official method of analysis. 16th Edn., Association of Official Analytical Chemists, Washington, D.C.
APEDA (2021). Agricultural and Processed Food Products Export Development Authority. Ministry of Commerce, Government of India. India Export Statistics (apeda.gov. in).
Berry, BW and Stiffler, DM (1981). Effect of electrical stimulation, boiling temperature, formulation and rate of freezing on sensory, cooking, chemical and physical properties of ground beef patties. J. Food Sci., 46: 1103-1106.
Bond, JM; Marchello, MJ and Slanger, WD (2001). Physical, chemical and self-life characteristics of low-fat ground beef patties formulated with waxy hull-less barley. J. Muscle Foods. 12: 53-69.
Bourne, MC (1978). Texture profile analysis. J. Food Sci., 32: 62-67.
Brijesh, K (2013). Development of low sodium, high dietary fibre functional restructured chicken meat rolls. MVSc Thesis, Deemed University, Indian Veterinary Research Institute, Izatnagar, India.
Crehan, CM; Hughes, E; Troy, DJ and Buckley, DJ (2000). Effect of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci., 55: 463-469.
Das, AK; Anjaneyulu, ASR; Gadekar, YP; Singh, RP and Pragati, H (2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci., 80: 607-614.
Garcia, ML; Dominguez, R; Galvez, MD; Casas, C and Selgas, MD (2002). Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci., 60: 227-236.
Gelabert, J; Gou, P; Guerrero, L and Aranau, J (2003). Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Sci., 65: 833-839.
Giriprasad, R (2012). Development of restructured buffalo meat steaks fortified with antioxidant rich fruit additives. MVSc Thesis, Deemed University, Indian Veterinary Research Institute, Izatnagar, India.
Gramza-Michałowska, A; Kmiecik, D; Kobus-Cisowska, J; Żywica, A; Dziedzic, K and Brzozowska, A (2018). Phytonutrients in oat (Avena sativa L.) drink: Effect of plant extract on antiradical capacity, nutritional value and sensory characteristics. Polish J. Food Nutrition Sci., 68: 63-71. http://dx.doi.org/10.1515/pjfns-2017-0009.
Grigelmo-Miguel, N; Abadia-Seros, MI and Martin-Belloso, OA (1999). Characterisation of low-fat high-dietary fiber frankfurters. Meat Sci., 52: 247-256.
He, X; Dai, T; Sun, J; Liang, R; Liu, W; Chen, M; Chen, J and Liu, C (2022). Disintegrating the structure and improving the functionalities of pea fiber by industry-scale microfluidizer system. Foods. 11: 418. doi: 10.3390/ foods11030418. PMID: 35159568.
Hsu, SY and Chung, HY (1998). Effects of processing factors on qualities of emulsified meatball. J. Food Eng., 36: 337-347.
Jimenez-Colmenero, F; Carballo, J and Cofrades, S (2001). Healthier meat and meat products: their role as functional foods. Meat Sci., 59: 5-13.
Keeton, JT (1983). Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48: 878-881.
Khate, K (2007). Development of designer pork sausages with low salt and fat. Ph.D. Thesis, Deemed University, Indian Veterinary Research Institute, Izatnagar, India.
Kumar, RR and Sharma, BD (2006). Efficacy of barley flour as extender in chicken patties from spent hen meat. J. Appl. Anim. Res., 30: 53-55.
Law, N; Frost, C and Wald, N (1991). By how much does dietary salt reduction lower blood pressure. I- Analysis of observational data among population. Brit. Med. J., 301: 811-815.
Lin, KW and Lin, HY (2004). Quality characteristics of Chinese-style meatball containing bacterial cellulose (Nata). J. Food Sci., 69: 107-111.
Malav, OP (2011). Development of functional restructured chicken meat blocks utilizing different vegetative extenders. MVSc Thesis, Deemed University, Indian Veterinary Research Institute, Izatnagar, India.
Mendonca, S; Grossmann, MVE and Verhe, R (2000). Corn bran as a fiber source in expanded snacks. LWT - Food Sci. Technol., 33: 2-8.
Pietrasik, Z (1999). Effect of protein, fat and modified starch on binding, textural characteristics and colour of comminuted scalded sausages. Meat Sci., 51: 17-25.
Pietrasik, Z and Janz, JAM (2010). Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna. Food Res. Int., 43: 602-608.
Raja, WH; Kumar, S; Bhat, ZF and Kumar, P (2014). Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours. SpringerPlus 3, 106 (2014). https://doi.org/10.1186/ 2193-1801-3-106.
Reitmer, CA and Prusa, KJ (1991). Composition, cooking loss, colour and compression of ground pork with dry and wet-milled corn germ proteins. J. Food Sci., 56: 216-219.
Rzedzicki, Z; Sobota, A and Zarzycki, P (2004). Influence of pea hulls on the twin screw extrusion-cooking process of cereal mixtures and the physical properties of the extrudate. Int. Agrophys., 18: 73-81.
Talukder, S and Sharma, DP (2010). Development of dietary fiber rich chicken meat patties using wheat and oat bran. J. Food Sci. Technol., 47: 224-229.
Todd, SL; Cunningam, FE; Claus, J and Schwenke, JR (2006). Effect of dietary fiber on the texture and cooking characteristics of restructured pork. J. Food Sci., 54: 1190-1192. http://dx.doi.org/10.1111/j.1365-2621.1989.tb05951. x.
Trout, ES; Hunt, MC; Johnson, DE; Claus, JR; Kastner, CL and Kropt, DH (1992). Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci., 57: 19-24. Tsai, J; Unklesbay, NK; Unklesbay, K and Clarke, AD (2007). Textural properties of restructed beef products with five binders at four isothermal temperatures. J. Food Qual., 21: 397-410. http://dx.doi.org/10.1111/j.1745-4557.1998. tb00531.x.
Verma, AK (2008). Studies on the incorporation of different dietary fibre extenders in designer chicken nuggets. Ph.D. Thesis, Deemed University, Indian Veterinary Research Institute, Izatnagar, India.
Yang, A; Trout, GR and Shay, BJ (1995). Evaluation of carrageenan, isolated soya protein and a modified starch in low-fat frankfurters. Proceedings: 41st Annual International Congress of Meat Science and Technology. 21 August 1995, San Antonio, Texas, USA. 2: 435-436.
Yasarlar, EE; Daglioglu, O and Yilmaz, I (2007). Effect of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meat balls. Asian J. Chem., 19: 2353-2361.
Yilmaz, I (2005). Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J. Food Eng., 69: 369-373. | ||
|
آمار تعداد مشاهده مقاله: 709 تعداد دریافت فایل اصل مقاله: 650 |
||